indian food cabbage recipe

Written ByJenny Smyth Posted on
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The Best indian food cabbage recipe

I’m so excited to share this Indian-inspired cabbage recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish hails from the southern part of India, where cabbage is a staple vegetable.

The flavor profile is a perfect blend of spices, herbs, and the slight bitterness of cabbage. When cooked with love and care, it becomes a true comfort food. I remember my grandmother used to make it for special occasions like weddings and festivals.

She’d sauté the cabbage with a blend of aromatic spices, including cumin seeds, coriander powder, and turmeric powder. The aroma that filled the kitchen was nothing short of magical. As I grew older, I began to experiment with different variations of this recipe.

I added some protein-rich chickpeas to make it more substantial, and also threw in some diced carrots for added crunch. My kids love helping me prepare this dish, as they get to use their favorite kitchen gadgets like the grater and the blender. They’re always eager to taste the finished product and give their seal of approval.

This recipe is not only delicious but also incredibly versatile. You can serve it as a side dish or use it as a filling for wraps and sandwiches. My family loves it when I serve it with a side of basmati rice or roti for a satisfying meal.

The best part? It’s incredibly easy to make and requires minimal ingredients. I’ve even made it in bulk for potlucks and parties, where it’s always devoured in minutes.

Indian Cabbage Sabzi

4.8 from 1080 votes

This Indian cabbage sabzi is a quick and flavorful stir-fry made with shredded cabbage, spices, and fresh herbs. It is a popular side dish that pairs well with roti or rice.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

Main Ingredients

4 cups shredded green cabbage (about half a medium head)
1 medium onion, finely chopped
2 green chilies, slit lengthwise
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 teaspoon amchur (dry mango powder) or 1 tablespoon lemon juice
Salt to taste
2 tablespoons vegetable oil or ghee
Fresh cilantro leaves for garnish

👨‍🍳Directions

1Heat 2 tablespoons of oil in a large skillet over medium heat.
2Once the oil shimmers, add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
3Let them splutter for about 30 seconds until fragrant.
4Add the finely chopped onion and slit green chilies to the pan.
5Sauté for 3 to 4 minutes until the onion turns translucent and lightly golden.
6Reduce heat to low and add 1/2 teaspoon turmeric, 1 teaspoon red chili powder, and 1 teaspoon coriander powder.
7Stir well for 10 seconds to bloom the spices without burning them.
8Add the shredded cabbage and salt to taste.
9Mix thoroughly so the spices coat the cabbage evenly.
10Increase heat to medium and cook uncovered for 8 to 10 minutes, stirring occasionally, until the cabbage is tender but still has a slight crunch and any released water has evaporated.
11Sprinkle 1/2 teaspoon amchur powder or squeeze 1 tablespoon lemon juice over the cabbage.
12Stir and cook for another minute.
13Garnish with fresh cilantro and serve hot.

🔧Equipment

Large skillet or wok
Cutting board
Knife
Measuring spoons

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 7g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 180mg🌾Total Carbs: 12g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 2g

📝Notes

For a milder version, remove seeds from green chilies. Add 1/2 cup grated carrot or frozen peas for extra color and nutrition. This sabzi stays fresh in the refrigerator for up to 3 days.

Watch Video Of How Indian Cabbage Sabzi Works

I always recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days or freezing them for up to 2 months.

When reheating this dish, make sure to stir-fry it occasionally to prevent overcooking and maintain its texture and flavor.

For serving ideas, you can use this dish as a filling for wraps and sandwiches or serve it alongside basmati rice or roti for a satisfying meal.

❓ Frequently Asked Questions About Indian Cabbage Sabzi

Q1: What is the origin of this Indian-inspired cabbage recipe?

This recipe has its roots in the southern part of India, where cabbage is a staple vegetable in many households. The dish has been passed down through generations, with each family adding their own twist to the original recipe.

Q2: What are the key ingredients in this recipe?

The key ingredients include cabbage, chickpeas, carrots, onions, garlic, ginger, cumin seeds, coriander powder, turmeric powder, salt, and olive oil.

Q3: Can I make this recipe vegan?

Yes, you can easily make this recipe vegan by substituting the chickpeas with additional vegetables or legumes like kidney beans or lentils.

Q4: How do I store leftovers of this recipe?

You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

Q5: Can I reheat this recipe multiple times without losing its flavor?

Yes, you can reheat this recipe multiple times without losing its flavor. However, be sure to stir-fry it occasionally to prevent overcooking.

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