Great Eastern Sun Print

Curried Cabbage and Arame



  • 2 tbsp unrefined safflower oil
  • 1 onion, thinly sliced
  • 1 tsp curry powder
  • ½ small cabbage, shredded
  • 1 tbsp organic tamari or organic soy sauce
  • ½ pkg (about 1 cup dry) Emerald Cove Pacific Arame


  1. Soak arame for 15 minutes in enough cool water to cover. Remove arame and carefully pour off ¼ cup liquid; discard the rest.
  2. Saute onion in oil until soft, stir in curry powder and saute 3 more minutes.
  3. Add cabbage and the ¼ cup saved soaking water. Cover and simmer 2 minutes.
  4. Toss in drained arame and tamari or shoyu, cover and simmer until tender but crisp, about 5 to 8 minutes.
  5. Place in bowl or on dish and serve.
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