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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


  • 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