- In a large skillet over medium-high heat, lightly brown the garlic in the oil. Add the cabbage and curry powder. Cook for about 8 minutes, stirring constantly, or until al dente. Keep warm.
- In a bowl, dissolve the cornstarch in the water. Add the soy sauce, honey and curry powder. Set aside.
- In another large skillet over high heat, brown the beef and onion in the oil. Add the bell peppers and continue cooking until they soften. Add the sauce mixture and bring to a boil, stirring frequently.
- Divide the cabbage into 4 bowls. Top with the sautéed beef and sprinkle with the dill.
To make long cabbage noodles, cut the cabbage in half. On a work surface, place one half of the cabbage cut side down. Thinly slice along its longest side, leaving out the core.