We stumbled upon this version of Japanese curry, and it was delicious: https://www.japanesecooking101.com/pork-and-cabbage-curry/
Our modifications: first, instead of 12 oz thinly sliced pork, we used 10 oz thinly sliced beef. Second, we used less than 1/2 head of a small cabbage – probably closer 1/3 head. Third, we used 1/2 package of S&B hot curry (7.8 oz box) and accordingly added 2 2/3 cups (660 ml) water, more than the 2 cups called for in the recipe. We also let the finished curry simmer for an additional 5 mins to ensure the cabbage was fully cooked. We served this with jasmine rice. (Aug. 2025)
The texture of the beef complemented the onion and cabbage, which were tender and succulent. The cabbage completely lost its cabbage-y odor and worked really well with the curry. We were surprised by the flavor and texture of this dish. We will make it again.
Cooking Adventures 