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Cabbage sabji served with roti

Simple cabbage Sabji - with Potatoes and Peas

Shred the cabbage and slice the potatoes (peeled); chop the tomatoes, ginger and fresh coriander leaves (Cilantro). Heat oil, add mustard, cumin and fennel seeds, then add ginger and potatoes; stir, cover and cook for a few min. Add cabbage, cover and cook briefly. Add peas, tomatoes and seasonings; cover and cook for a few more min. Garnish with fresh coriander and serve hot, with Roti or rice. Enjoy!
5 from 3 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side Dish
Cuisine Gujarati, Indian, Maharashtrian, North-Indian
Servings 4 people
Calories 100 kcal

Equipment

  • 1 Heavy bottomed frying pan 10 inch (25 cm) Stainless steel or non-stick; wok OK too; NOTE: I do NOT recommend using un-coated Aluminum/Hindalium woks/pans - these react with the acid from the tomatoes used in the recipe, and contaminate your food - this is not good for your health!

Ingredients
  

  • 3 cups Cabbage - shredded thin, long (1-2 inch long shreds) if you prefer chopped cabbage, that's OK too
  • 1 cup Potato - peeled, quartered and sliced thin (1/8 inch / 1/4 cm thickness) about 1 medium-large Russet
  • 1/2 cup green peas - frozen (thawed) or freshly peeled from the pod
  • 2/3 cup Tomatoes - chopped medium about 1 medium-large Roma tomato
  • 3/8 tsp Salt adjust as per taste preference
  • 1/2 tsp Sugar (optional) adjust as per taste preference
  • 1/2 tsp Red chilli powder (cayenne) adjust as per spiciness preferred
  • 1/2 cup Water add as needed to prevent burning/sticking to the pan

Tadka Ingredients

  • 2 tsp Oil I like to use Peanut oil, but any mild oil of your choice is OK - I do NOT recommend using Extra Virgin Olive Oil for making Tadka
  • 1/4 tsp Mustard seeds Small black mustard seeds preferred; if not available, OK to omit
  • 1/4 tsp Cumin seeds
  • 1/2 tsp Fennel Seeds
  • 1/4 tsp Turmeric
  • 1/8 tsp Asoefetida (Hing) - optional contains trace amounts of gluten- OMIT if allergic to gluten
  • 1 tsp Fresh ginger - peeled and chopped finely
  • 1/2 piece Green chilli pepper (optional) - Serrano other spicy chilli pepper OK too - adjust as per spiciness preferred; OK to omit if you don't want Sabji to be too spicy

Garnish

  • 1/4 cup Fresh coriander leaves- trimmed, rinsed and chopped Cilantro; add more - up to 1/2 cup (total) if you like

Instructions
 

  • Prepare the cabbage for shredding: remove wilted/dried outer leaves, slice in half verically from the stem end. Cut into quarters and gently rinse from the cut side under running water.
    Place flat side on the cutting board and cut into thin strips - about 1 1/2-2 inches (3-5 cm) long, 1/8 inch (2-3 mm) wide.
    shredded cabbage
  • Peel the potato, then slice lengthwise into quarters; turn sideways and slice thin - 1/8 in (2-3 mm) thickness.
  • Chop the tomatoes
    diced tomatoes
  • Chop the ginger;
    diced ginger
  • If using, halve the green chilli lengthwise, then turn the pieces sideways and slice thinly.
    green chillies minced

Make Tadka

  • Heat oil; when it shimmers, add mustard seeds and cover immediately to prevent splatter when they sizzle and pop; add cumin seeds, fennel seeds and turmeric
  • Add sliced potatoes, stir cover and cook for 4-5 min on low-medium heat- stir once, half-way through: if it is starting to stick to the bottom of the pan, splash a little water, stir, cover and continue to cook for a couple more min.
  • Add chopped ginger, sliced green chillies (if using), and shredded cabbage; cover and cook for 2-3 min on low-medium heat - without stirring
  • Remove the cover: the cabbage will have shrunk in volume quite a lot. Add chopped tomatoes, salt, sugar and red chilli powder.
    Note: If using freshly shelled peas, add them in at this stage, so they get cooked along with the tomatoes. If using frozen peas, wait until a bit later.
    adding tomatoes to cabbage
  • Stir, cover and cook for 2-3 min.
    cooking cabbage sabji
  • Remove cover and add peas - it's OK if they are still frozen... or you can thaw them in the microwave - about 30-45 seconds for 1/2 cup frozen peas.
  • Stir, cover and cook for 2-3 min on low-medium heat. Remove cover, the Cabbage Sabji is ready!
    Kobichi Bhaaji
  • Garnish with cilantro and serve immediately with Roti and pickle.
    Cabbage sabji served with roti
  • Great side dish to accompany Dal Chaawal (beans and rice) as well.
    Varan Bhaath Bhaaji
  • Enjoy!

Notes

Leftover makeover ideas:
Use your leftover Cabbage Sabji to make something new and tasty:
  • Stuff the Sabji between 2 slices of bread, along with a slice of cheese and grill - Panini style, for a delightful hot and toasty sandwich. Serve with a bowl of soup for a light meal.
  • Coarsely process in a food processor, add some breadcrumbs and shape into small  1 1/2 - 2 inch diameter Patties - lightly roll in breadcrumbs and pan-fry till golden and crisp. Serve with your favorite dip as a snack, or make mini-veggie burgers/sliders for an easy and delicious meal.
  • Stir-fry with some leftover rice and additional seasonings to make a simple Pulao.
 
Storing Leftovers
Refrigerate leftovers in a lidded glass ontainer. I do not recommend using plastic containers.
  • Consume within 2-3 days
    • Use it to make something new: check out the "Leftover Makeover" ideas described above.
  • Reheat Sabji, in the microwave or stove-top, until heated through before serving.
  • Add fresh garnish if possible.
I do NOT recommend freezing this Sabji. Upon thawing, the texture is not very appealing a all!

Nutrition

Calories: 100kcalCarbohydrates: 18gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 255mgPotassium: 469mgFiber: 4gSugar: 5gVitamin A: 693IUVitamin C: 43mgCalcium: 43mgIron: 1mg
Keyword Bhaaji, cabbage, cilantro, Fresh coriander, fresh ginger, Green Peas, Potatoes, Sabji, Tarkari
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