Spiced Indian Cabbage

"A simple everyday vegetable. Adjust the spices to your taste"
photo by Sandi From CA photo by Sandi From CA
photo by Sandi From CA
photo by Sandi From CA photo by Sandi From CA
photo by jrusk photo by jrusk
photo by Sana7149 photo by Sana7149
Ready In:




  • 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

  1. Can you use olive oil or vegetable oil?


  1. 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.
  2. 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!
  3. 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!
  4. 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!
  5. I have made this several times it is excallent! I like to serve it with barbeques chicken my family loves it.


  1. 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.
  2. 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.


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 :).
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