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    You are in: Home / Recipes / Spiced Indian Cabbage Recipe
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    Spiced Indian Cabbage

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on March 27, 2012

      This is probably the best thing I have ever made. I tasted a bit at the end just to see if it needed anything and ended up consuming most it while it was still cooking. I doubled up on all the spices. I used some of the leftover cabbage in an omelet and it was great.

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    • on April 18, 2011

      Will never make this again, horrible and very small serving size

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    • on March 07, 2010

      Nice vegetarian dish,very refreshing and full of flavor. Thank you.

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    • on February 21, 2010

      simple and tasty!! i subbed onion powder for the asafetida, and it worked out just fine! had to add a touch of water for cabbage to cook down. was very tasty! you can also add cauliflower, broccoili, etc for variations!

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    • on January 22, 2010

      Oooh, this was SO good and so like my favorite place for Indian lunch near our home. I could eat this for breakfast, lunch and dinner... easily. A perfect balance of flavors. My only changes were in the pepper department; I used 1/2 a jalapeno and 4 Japanese chiles. PERFECT! Thank you for posting this, Sana... it's now in my ~Encore~ cookbook!

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    • on April 16, 2009

      Yummy, yummy, yummy! This is a fabulous way to use up that 1/2 head of cabbage languishing in the veggie bin. So good!

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    • on April 09, 2009

      This was really good! I served it with tandoori chicken as a healthier substitute instead of rice. I really like the addition of cilantro. I also added water to cook the cabbage down a bit. I didn't have asafetida powder but I added a dash of cayenne because we like heat. I followed the cooking directions and there's no indication of when to add the garam masala. I added it in step 7. Thanks for posting such a wonderfully healthy recipe with great flavor!

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    • on February 24, 2009

      I will make this again, I also added 1/2 water and cooked it down as the other reviews suggested. I added the potato and like it this way alot. I used coconut oil and had to substitute some of the spices as I did not have any "paste" I used powder. Did not have Asafetida powder. Even with all the substitutions it was a good tasty dish. I gave it 5 stars because I liked the way it turned out. I am not sure how it would have been had I had all the ingredients and made it as written but I am sure it also would be 5 stars. One thing more, It is a stretch to say it serves 4 even as a side dish. If someone is serving 4 they better double the recipe in my opinion.

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    • on January 11, 2009

      Instant favorite, only trouble is I didn't make enough of it.

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    • on October 03, 2007

      This recipe was just wonderful, and your spice mixture was spot on. I especially liked the fact that there was very little oil in the preparation. In a dish like this, I too prefer my cabbage cooked down a bit, so I added about 3/4 cup of water to the skillet and covered it to let the mixture steam a bit. This turned out every bit as good as my favorite local Indian restaurant, and I can't wait to try your variations on the recipe. Thank you Sana for sharing the recipe.

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    • on April 14, 2007

      My husband and I enjoyed this cabbage very much. I omitted the chilies and my store didn't have asafetida powder, so I used a little more garam masala instead. I also couldn't find ginger paste or garlic paste, so I used 2 cloves of minced garlic and added 1/2 teaspoon dried ginger instead. Like another reviewer, I added water (about 1 cup), covered the skillet, and let the cabbage and spices steam for about 5 minutes. Thanks for a great addition to our meal.

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    • on October 05, 2006

      Very yummy! I did use a bit more garam masala than the recipe calls for. I also added canned, diced tomatoes (drained), as well as the diced, boiled potatoes as suggested. With those additions, it works for a vegetarian one-dish meal!

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    • on May 18, 2006

      So healthy and low calorie and low fat, yet very rich tasting and satisfying. Just the right undertone of heat. I did add a bit of water and cover the cabbage and let it cook almost ten minutes. It was then a combination of soft and crispy--just right. I did not have asafetida powder (Indian saffron is another name for it) and added a bit of extra turmeric at the end. I also added some grated coconut--an excellent addition. The fresh cilantro gives the whole dish a very bright flavor.

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    Nutritional Facts for Spiced Indian Cabbage

    Serving Size: 1 (69 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 67.1
     
    Calories from Fat 23
    34%
    Total Fat 2.5 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 16.6 mg
    0%
    Total Carbohydrate 10.6 g
    3%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.1 g
    20%
    Protein 1.9 g
    3%

    The following items or measurements are not included:

    asafetida powder

    Detailed Nutrition Values About Nutrition Info
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