Cabbage and Potato Fry

READY IN: 30mins
Recipe by eatrealfood

An Indianised way to cook cabbage, and our favorite preparation of the vegetable. If you have a grinder, take the trouble to roast and grind the coriander seeds - the freshly roasted flavor is worth the effort.

Top Review by Rinshinomori

I love this type of food - very easy to put together and can add or delete ingredients to your taste and still come out delicious. I added minced garlic along with onion and instead of coconut (did not have), I added lightly beaten egg and covered the pan the last 2-3 minutes without mixing. Came out perfectly. The taste is excellent and so nutritious. Thank you eatrealfood for posting this - it's a keeper! Made for Asian Forum's India tag game March 2010.

Ingredients Nutrition

Directions

  1. Quarter, core and shred cabbage.
  2. Heat oil over medium heat.
  3. When hot, add cumin and mustard seeds and wait till they sputter.
  4. Then add finely sliced onion.
  5. Allow onion to soften and then throw in the shredded cabbage.
  6. Add salt, turmeric and coriander powders.
  7. Close pot, reduce heat slightly and allow to cook until cabbage wilts.
  8. As soon as cabbage reduces in volume, add small pieces of diced potatoes and continue cooking on medium heat till potatoes soften and cabbage is tender (while stirring occasionally).
  9. If desired, add in shredded coconut with potatoes as allow to cook as in previous step.
  10. Garnish with coriander sprigs.
  11. Goes well as a low-fat option with parathas.

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