Melt the butter in a skillet over moderately high heat. Blend in the flour. Add the chicken broth and half-and-half. Reduce the heat and cook, stirring constantly, until the sauce has thickened. Stir in the curry powder, cayenne pepper, salt and ginger. Add the chicken and mushrooms. Cook, covered, over low heat for 10 minutes.
Quarter the cabbage and discard the core. Cut the quarters into 1/8 inch thick slices. Melt the butter in a large skillet. Add cabbage and garlic. Stir to coat the cabbage. Cover the skillet and cook over low heat for about 15 minutes, or until cabbage is crisp-tender. Stir occasionally. Season with salt and pepper.
Serve the Curry over rice.
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|Serving Size: 1 Serving (884g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1143 (67%)|
|Amt Per Serving||% DV|
|Total Fat 127.1g||169 %|
|Saturated Fat 47.5g||237 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 21.6g|
|Cholesterol 558.2mg||172 %|
|Sodium 689.2mg||24 %|
|Potassium 1586.5mg||42 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 8.4g|
|Protein 120.8g||173 %|
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Calories per serving: 1696
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