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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!

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

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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.

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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)

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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.

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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.

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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!

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

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.
Prep Time10 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 4 servings
Calories: 150kcal

Ingredients

  • 1 head of cabbage sliced into fine long shreds discard the stalk and thick stems
  • 1 1/2 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 coconut 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.

Nutrition

Calories: 150kcal | Carbohydrates: 24.6g | Protein: 7.3g | Fat: 4.5g | Saturated Fat: 0.6g | Sodium: 552.7mg | Fiber: 9.4g | Sugar: 3.2g

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