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.
Servings: 4 servings
- 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
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.
Calories: 150kcal | Carbohydrates: 24.6g | Protein: 7.3g | Fat: 4.5g | Saturated Fat: 0.6g | Sodium: 552.7mg | Fiber: 9.4g | Sugar: 3.2g