This one is all about me. I simply love good bitter flavours brought to life with salt and spice! This Spicy Cabbage Sabzi is a perfect answer to my craving.
Spicy Cabbage Sabzi is one of my go-to solo lunches when working from home, which I oddly often eat straight up with chopsticks. For others I suggest paring with rice or flatbreads – like my ‘Naanotis‘.
It’s a breeze to prep and cooks up quickly relative to other Indian dishes. It’s more like a stir fry than a curry. So I often cook it to accompany a heartier gravy dish like Channa Masala or Paneer Butter Masala (both dishes that the rest of the family eats regularly).
It’s really the final two ingredients that make this Spicy Cabbage Sabzi sing. The addition of the fresh green cilantro really freshens up the dish. Similarly, the quick squeeze of lemon gives it a nice kick of acid adding brightness and balancing out the earthy bitterness of the cabbage and spices.
I know some people shy away from Cabbage because they’re so big and it can be hard to use it all up. I find it keeps really well in the fridge for 2-3 weeks, so if we’re having it as a family in another dish, I can make this a couple of times for myself before it goes bad.
Give it a try the next time you have some leftover cabbage eating up fridge real estate. If you’re one for bitter, salt and spice like me, you’ll not be disappointed!