Spiced Indian Cabbage
"A simple everyday vegetable. Adjust the spices to your taste"
photo by Sandi From CA
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
2-4
ingredients
- 2 cups chopped cabbage
- 1 -2 green chili
- 1⁄4 teaspoon mustard seeds
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon turmeric powder
- 1⁄4 teaspoon garam masala
- 1⁄2 teaspoon ginger paste
- 1⁄2 teaspoon garlic paste
- 1⁄2 cup chopped onion
- 1 teaspoon oil
- 1 teaspoon chopped cilantro
- 1 dash asafoetida powder
- salt
directions
- Heat the oil.
- Add the cumin and mustard seeds.
- Add the asafoetida powder.
- Add ginger, garlic, chillies and onions.
- Cook till the onions are a little soft.
- Add the cabbage.
- Add salt and turmeric powder.
- Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
- Add chopped cilantro.
- Serve with Indian bread.
- Variations:.
- I have these variations which I use depending on what I am in the mood for
- 1. Add chopped tomato along with the onions.
- 2. Add boiled, diced potatoes.
- 3. Add grated fresh coconut or dry coconut with the cabbage.
Questions & Replies
-
Can you use olive oil or vegetable oil?
Reviews
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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. -
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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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! -
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! -
I have made this several times it is excallent! I like to serve it with barbeques chicken my family loves it.
see 14 more reviews
Tweaks
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This recipe is great! I have made it a few times since we love cabbage. I do omit the chile, mustard (allergy), and replace asafoetida with a dash of cayenne to make up for the chile. I use 1/4t salt, 2-4 garlic cloves, and have used 1/2t ground ginger and it tastes the same. Very flexible recipe. Thank you. -
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.
RECIPE SUBMITTED BY
An Indian living in the US for the past couple of years.
A full time graduate student.
Love to cook. Cook lunch and dinner every day but really love it when we have guests for lunch or dinner. When I have guests, I allow myself to prepare a 3 or four course meal , not otherwise :).
