Indian Cabbage with Peas
This Indian cabbage with peas recipe transforms simple cabbage, green peas, and cumin seed into a vibrant sabzi packed with warm spices. With a total cooking time of only 45 minutes, this dish delivers smoky charred edges and a gentle kick of heat to your daily dose of veggies. I love how this side dish turns ordinary vegetables into something delicious, nutritious, and exciting.
Servings: 4 servings
Calories: 150kcal
Ingredients
- 1 head of cabbage sliced into fine long shreds discard the stalk and thick stems
- 1½ cups frozen peas
- 1 tbsp extra virgin olive or coconut oil
- Pinch of asafetida hing
- 1 tsp cumin seeds
- ½ tsp mustard seeds
- 1 serrano chili cut in half
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- ¾ tsp salt
- ¼ 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.
Notes
- My #1 Secret Tip for this Indian cabbage with peas recipe is to allow the cabbage to brown adequately without stirring too soon. The brief contact with the pan creates the smoky flavor and al dente texture that I want in this dish.
- Get your slices thin: For leafy vegetables, I like to use a chiffonade style cut, although not quite as fine. The long, thin shreds ensure the cabbage cooks quickly, while preserving some crunch.
- Test the oil: I always start with a singular cumin seed to determine when my oil is ready. If you leave your spices in the oil as it heats up, they will become oily and possibly burn, leaving you with a rancid flavor.
- Do not overcrowd: I use a large skillet, allowing for enough room. This way the cabbage cooks, instead of steaming.
- Use non-stick: I choose a non-stick skillet to prevent any sticking and wasted bits during the browning stage.
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