Japanese curry with cabbage and thinly sliced beef

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)

Note 1: 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.

Note 2: Thinly sliced chicken also worked well in this dish. For 16 oz (1 lb) sliced chicken, we used 3/4 of a small head of cabbage, 1 large onion, 2 Tbsp microplaned ginger, 1 package (7.8 oz) of S&B hot curry, and 1200 ml (approx. 4.85 cups water, which we later supplemented with 1/4 cup water (May 2026).