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!
Simply Spicy Cabbage Sabzi
- 1 TSBP Canola Oil
- 1 YELLOW ONION Finely chopped
- 2 CLOVES garlic Grated
- 1 INCH PIECE GINGER Grated
- 1 TSP CUMIN SEEDS
- 1 TSP MUSTARD SEEDS
- 1/2 TSP TURMERIC
- 1/2 TSP CAYENNE PEPPER To taste
- 5 CUPS CABBAGE Finely sliced (almost shredded)
- 1 TSP SALT To taste, needs a good amount
- 1/2 CUP WATER
- 1/2 CUP Cilantro Roughly chopped
- 1/4 LEMON Juice only
- Heat oil in a large pan over medium heat.
- Add the onions and saute until translucent.
- Add the garlic, ginger, cumin, mustard seeds and turmeric. Stir fry until fragrant (being careful not to take it too far or you'll end up with a bitterness from the cumin and mustard seeds).
- Add the cabbage, cayenne, salt and water. CFover with a lid and reduce heat to medium-low. Cook for 5 min until the cabbage has softened.
- Remove lid and continue to cook until any remaining water has evaporated.
- Remove from heat. Add the cilantro and the juice from 1/4 lemon and toss to combine.
- Serve with rice or with your favourite Indian-style flatbread.