Tibetan Cabbage Stir-Fry (Logo Petse)

"This is a meatless version of the traditional Logo Petse, as it is served at the Lhasa Moon, a Tibetan Restaurant, located in San Francisco. Some cooking notes: use the standard head cabbage, which is the type grown in Tibet. As for the spicing used in this recipe, according to the Tibetan chef at the Tibet Nepal House (our favorite Himalayan restaurant), Tibetan cuisine is the least spiced of the Himalayan cuisines. If one wishes to add seasonings, some that are common to Himalayan cuisine include - black and white cardamom, Jimbu, garlic, ginger, cumin, coriander, nutmeg, cinnamon, Ajwain, star anis, Timboor, chili, turmeric, saffron, sesame seed and mustard seed."
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Ready In:




  • Prepare all the veggies for a stir-fry, cut carrots and bell peppers into juilienne strips, about 1/8 inch thick.
  • Cut cabbage into 1/4 inch slices.
  • In a wok, fry the onion over high heat with the paprika, garlic, and ginger until browning begins.
  • Stir in the tomato and stir-fry briefly.
  • Add carrots and stir fry for 1 minute.
  • Place the cabbage slices on top of the mixture without stirring.
  • Cover tightly and continue cooking for one minute only.
  • Stir in the bell pepper slices.
  • Serve with rice.

Questions & Replies

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  1. This was a lovely dish. As mentioned, the spice seasoning is modest, but it is a tasty dish to pair with other things, and flavorful on its own with some rice. I also made the Dal Bhat, which I did add some jalapeno to, and that was spicy and delicious! Everyone enjoyed it. So these two recipes together were very satisfying as vegan dishes. Making them both again today. Also, so healthy! I love finding cabbage dishes, because they're low calorie and filling
  2. Tibetan food is known for being a bit "bland", so the first review of this is understandable, but it's not missing any ingredients. Tibetans generally don't use many spices beyond garlic and ginger, and perhaps some soy sauce and chili. Good simple recipe, and easy to make!
  3. Sorry, but I think you must have left some stuff out. I made it exactly as the recipe and I had tasteless slightly warmed up veggies. No spice except paprika just doesn't work. I added some hoisen and soyu and cooked it another 10 minutes and it was sort of eatable. Sure wish I knew the rest of the recipe Jude


I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
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