Cabbage sabzi – a simple cabbage potato recipe made with cabbage, potatoes and spices. This Indian style dish is simple to make, tastes delicious and goes well as a side in any meal. Serve it with rice, roti or stuff it in bread, rolls or wraps. It tastes delicious no matter how you serve it. At home we use cabbage to make parathas, pakoras, manchurian, curry, salads, soup and even to make kootu curry.
This cabbage potato recipe is one of our favorites & my kid love this rolled in their rotis. Sometimes I just substitute potatoes with green peas and it tastes equally good that way too. The dish is mildly spiced with garam masala and even a little makes a lot of difference here as it flavors the cabbage.
Cabbage sabzi also goes well in a lunch box with some roti or rice. In this post I have also shared how to clean cabbage assuming it’s going help the newbies.
More cabbage recipes you may like
Cabbage curry
Chinese style cabbage stir fry
Cabbage fried rice
Preparation
1. There may be different ways to clean cabbage. Sharing the method I follow. To clean cabbage cut it to 2 or 3 parts and remove the core. Removing the core is very important otherwise there could be worms inside. I spray vinegar and leave it for 10 to 15 mins.
Heat water in a large bowl. When it turns just hot, switch off and add them to the pot. Since the core is removed the leaves become disjoint and separate. Leave for 5 mins.
While the water is still hot, drain the water and rinse them. Drain in a colander completely. Cut as desired after the water has drained completely. I leave it to drain in the colander for about 45 mins.
How to make cabbage sabzi
2. Heat oil in a pan and add cumin seeds. When they begin to crackle, add garlic or ginger garlic paste. Saute until the raw smell goes away & it begins to smell good. Add hing (optional).
3. Add aloo and saute for 2 to 3 mins.
4. Cover and cook until al dente. If needed sprinkle water and cook. Potatoes must be just cooked yet firm and not mushy.
5. Add chili powder, turmeric and green chilies. I used deseeded chilies just to reduce the heat.
6. Add coriander powder or garam masala. Saute for a minute until it turns aromatic.
7. Add cabbage. Make sure the potatoes are cooked before adding cabbage.
8. Begin to saute on a high flame if your cabbage is still moist. Otherwise medium heat will do.
9. Stir fry until cabbage is done to your liking. I prefer to cook it partially so it won’t loose the crunch & become soggy. Taste test and stir fry as much as you like. Sprinkle salt and coriander leaves. Stir fry on a high flame until the salt dissolves.
Serve cabbage sabzi with rice or roti.
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Recipe card
Cabbage sabzi ( Cabbage potato recipe)
This easy and healthy stir fried dish of cabbage potatoes is delicious and flavorful. It goes well as a side in any meal with rice or roti.
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For best results follow the step-by-step photos above the recipe card
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Total Time30 minutes minutes
Servings2 to 3
AuthorSwasthi
Ingredients (US cup = 240ml )
- 250 grams cabbage (patta gobhi)
- 2 potatoes medium sized , cubed
- 1½ tablespoons oil
- ½ teaspoon cumin seeds (jeera)
- 1 teaspoon garlic fine chopped, or ginger (optional)
- 1 pinch hing (asafoetida, optional)
- ⅛ teaspoon turmeric (haldi)
- 1 to 2 green chilies slit
- ½ teaspoon red chili powder (or ¼ teaspoon cayenne pepper)
- ½ teaspoon garam masala or coriander powder
- 2 tablespoons coriander leaves chopped finely
- ⅓ teaspoon salt (adjust to taste)
Instructions
For tips on cleaning cabbage, follow the instructions from step by step instructions.
Heat a pan with oil. Add the cumin seeds and let them crackle.
Saute garlic or ginger garlic until a nice aroma comes out. Add hing.
Add cubed potatoes and begin to saute for 2 to 3 mins.
Cover and cook until al dente, just cooked but not mushy. If needed you can even sprinkle some water to help cook the potatoes well.
Add red chili powder, turmeric, garam masala and green chilies.
Saute for a min until the spices begin to smell good. Then add completely drained cabbage.
Stir fry until the cabbage wilts or done to your liking. I prefer to keep the cabbage crunchy but yet cooked.
Sprinkle salt and coriander leaves. Turn on the flame to high and saute until the salt is mixed well.
Serve cabbage sabzi with rice or chapathi.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
Nutrition Facts
Cabbage sabzi ( Cabbage potato recipe)
Amount Per Serving
Calories 232Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 131mg6%
Potassium 1092mg31%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 4g4%
Protein 7g14%
Vitamin A 325IU7%
Vitamin C 73.2mg89%
Calcium 114mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi
I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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