Total Time
17mins
Prep 10 mins
Cook 7 mins

A sweet and spicy way to use up that leftover cabbage. This is my everyday version of Madhur Jaffrey's Sambhara. If you like Indian food, definitely pick up one of her cookbooks!! So good and so simple.

Ingredients Nutrition

Directions

  1. Heat oil in a wok or deep, wide skillet over a medium-high flame.
  2. When hot, put in mustard seeds.
  3. As soon as the seeds begin to pop (this takes only a few seconds, really), put in the dried chili.
  4. Stir once.
  5. Within seconds the chili will turn dark red.
  6. Put cabbage, carrots, and hot pepper in the pan.
  7. Turn the heat down to medium and stir the vegetables for about 30 seconds.
  8. Add salt, sugar and cilantro.
  9. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness.
  10. Stir in lemon juice.
  11. Remove red chili and serve.
  12. Note: You may want to have a lid handy for when the mustard seeds begin to pop.
  13. They're hot little projectiles before they're mixed with the veggies.
Most Helpful

4 5

I made this using a several of the seasoning suggestions that Charishma Ramchandani made in her review. A small amount of water was added to the pan and the cabbage/carrot mixture was allowed to steam for several minutes but was still slightly crisp tender. It made a nice vegetable side.

5 5

I forgot the lemon juice and cilantro and it was still good. It might be nice if some of the mustard was crushed as it was somewhat mild but then again I didn't add all the ingredents. I will make it again.

3 5

I made this for dinner tonight for my brother and myself. I used 5 medium fresh carrots and 1/2 a medium-sized head of cabbage for this. Since we do not use jalapenos or serrano peppers in our everyday cooking, I substituted that with a plain good old medium sized green chilli. Instead of using a whole red chilli which I did not have on hand, I used 1/2 tsp. of red chilli powder. I did not use sugar at all in this recipe. Instead of the juice of 1 whole lemon which I felt was way too much for our taste, I used just the juice of 1/2 a lime. I also used 2 tsps. of cumin seeds and 2 bay leaves in step 2. In step 8, I also used a tsp. of turmeric powder to impart some colour to the cabbage. Since my brother does not like his veggies to be crispy and also because the veggies were tending to stick to the bottom of the skillet and burn, I used about 2 1/2 cups of water as well in step 8. After mixing everything well, I covered the skillet and allowed the veggies to cook beautifully until tender, just how we like it to be, for a good 15-20 minutes. Ofcourse, I uncovered the skillet every 5 minutes, mixed everything well and then put the lid back on and let it cook. What I admired about this recipe once it was ready to eat, was the beautiful colour this dish had with the cabbage that was a pretty shade of yellow due to the turmeric powder, the red carrots and the green cilantro! That was just so so pretty to look at:) I served this with Tex-Mex rice{recipe number: 91598} and plain yogurt on the side. Next time, I will be serving this with hot rotis as well. I will make this again with the changes I have made here. Thank you, Stephanie, for sharing this recipe!