Return to top
The Huffington Post Cooking Light Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Ann Arbor, MI!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali See what I'm eating this week

Indian Spiced Cabbage with Peas (or “Cabbage Sabzi”)

Share This:
FacebookTwitterPinterestGoogle+Email

IMG_1351

I have a confession: I’m not usually a huge fan of cooked cabbage. I love raw cabbage: in salads, coleslaw, etc. – it has a nice crunchy texture and mild flavor. But I’ve often found that cooked cabbage, if it’s not done well, can turn out mushy and tasteless.

The only way that I like eating cooked cabbage is through this amazingly simple but incredibly flavorful Indian Spiced Cabbage recipe.

IMG_1350

Warm spices like cumin seeds, coriander, turmeric add depth to this recipe, cayenne pepper + a serrano chili give it a little kick, and I char the cabbage slightly to give it a smoky flavor. At home, we call it “Cabbage Sabzi”or “Cabbage Bhaji” – which literally means “Cabbage Vegetable Dish.”

It’s so easy to make, and it’s so good for you! Spices like turmeric are anti-inflammatory, and cabbage is part of the cruciferous, cancer-preventing family of vegetables.

I like serving it with my Simple Slow-Cooker Yellow Dal and a sprouted wheat tortilla for a complete meal.

The husband, who never liked Cabbage Sabzi as a kid, absolutely loved this recipe! And Layla gobbled it up so fast, she cleaned her plate!

The Ingredients

From Manjula’s Kitchen

  • 1 head of cabbage sliced into fine long shreds (discard the stalk and thick stems)
  • 1.5 cups frozen peas
  • 1 tbsp extra virgin olive or coconut oil
  • Pinch of asafetida (hing)
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 serrano chili cut in half
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • 2 tbsp chopped cilantro (for garnish)

IMG_1328

The Directions

Step 1: Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add asafetida, cumin seeds, mustard seeds, and turmeric. After the seeds crack add the green peas and serrano chili, stir for a few seconds.

Step 2: Add the cabbage, cayenne pepper, sugar, and salt. Mix well.

IMG_1332

Step 3: Cover the pan and let the cabbage cook on medium heat for about 10 minutes, stirring occasionally. Then uncover, and let the cabbage cook for 1-2 minutes until the bottom layer is very slightly browned giving it a little char. Stir again and turn off the heat when done. Top with cilantro and serve.

IMG_1348

This recipe makes 4 enormous servings – and each serving is only 150 calories of pure-cruciferous-veggie-goodness. With 1 serving of the yellow dal (210 calories) and 1 sprouted wheat tortilla (~100 calories), that’s a super-filling dinner for under 500 calories. Time to dig in!

IMG_1349

Indian Spiced Cabbage with Peas (or “Cabbage Sabzi”)

Nutritional Info Per Serving: 150 Calories, 4.5g Fat (0.6g Saturated), 552.7mg Sodium, 24.6g Carbs, 9.4g Fiber, 3.2g Sugar, 7.3g Protein
Total Time45 mins
Servings: 4 servings
Calories: 150kcal

Ingredients

  • 1 head of cabbage sliced into fine long shreds discard the stalk and thick stems
  • 1.5 cups frozen peas
  • 1 tbsp extra virgin olive or coconut oil
  • Pinch of asafetida hing
  • 1 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 1 serrano chili cut in half
  • 1/4 tsp ground turmeric
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • 2 tbsp chopped cilantro for garnish

Instructions

  • Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add asafetida, cumin seeds, mustard seeds, and turmeric. After the seeds crack add the green peas and serrano chili, stir for a few seconds.
  • Add the cabbage, cayenne pepper, sugar, and salt. Mix well.
  • Cover the pan and let the cabbage cook on medium heat for about 10 minutes, stirring occasionally. Then uncover, and let the cabbage cook for 1-2 minutes until the bottom layer is very slightly browned giving it a little char. Stir again and turn off the heat when done. Top with cilantro and serve.
Share This:
FacebookTwitterPinterestGoogle+Email

TAGS: , , , , , , ,

5 responses to “Indian Spiced Cabbage with Peas (or “Cabbage Sabzi”)”

Leave a Reply

Your email address will not be published. Required fields are marked *

 
Kid Chef Junior
Super Easy Baby Food
Free 7 day plan for clean eating
Free brunch party cookbook
One-on-one health coaching
Subscribe to newsletter

Copyright 2019 The Picky Eater. All rights reserved. Site by 82 Birds.

X
Get new recipes and healthy tips right to your inbox!
Food