Cabbage Stir Fry: Full of Indian Flavor

Urvashee Patel | Dessarts

Need a quick spicy vegetable dish? This Indian style cabbage stir-fry cooks in under 10 minutes.

Cabbage Stir Fry Photo

My family comes from the Indian state of Gujarat where cooking a traditional meal involves a rice dish, lentil soup, roti or flat bread made from scratch, and one or two vegetable dishes. Even though I prefer one-pot meals, I can see the value of this full meal and so will occasionally make it. It’s healthy and encompasses all the food groups. Cabbage stir-fry is usually my go to vegetable dish. It cooks fast and involves few ingredients. More importantly, everyone loves it so there are no complaints at the dinner table!

We like the crunchy texture of the cabbage. The stir-fry also includes some of the most beneficial spices used in Indian food. Turmeric is full of antioxidants and is great for fighting cancer, arthritis and cardiovascular disease. Asafoetida is great for digestion. A little pinch of these spices goes a long way.

Cabbage Stir Fry Picture

The most time consuming part of this dish is chopping the cabbage and slicing the carrots. You can skip the carrots if you like, but I think they make the dish look more appealing with their pop of color. Once everything is cut, the dish comes together in just 5-10 minutes.

If you're serving a big curry dinner, this works well as a side dish too. The crunch offers a great contrast of texture, and the spices compliment most curry dishes, vegetarian or not, really well. 

Cabbage Stir Fry Image

We're thinking if you switched up the spices in Steph's Lentils and Rice Recipe, you'd have a spot on Indian feast at your table.

    6 Servings

Ingredients

  • 1 tablespoon canola oil
  • 1/4 teaspoon indian mustard seed
  • pinch asafoetida
  • 1/4 teaspoon turmeric
  • 5 cups cabbage, thinly sliced
  • 2 carrots, large, cut julienne
  • 1 serrano pepper, split and seeded
  • salt, to taste
  • 1 teaspoon coriander powder

Directions

  1. In a large non-stick pan, heat the oil over medium to high heat. Add the mustard seeds. Once they start to pop, immediately add the asofoetida and turmeric.
  2. After a few seconds, add the cabbage, carrot and Serrano halves.
  3. Mix well to coat all the cabbage with the oil. Lower the heat to medium low.
  4. As it cooks, add the salt and coriander powder. Cook until the cabbage is as soft or crunchy as preferred.

Notes

  • I prefer to use Savoy cabbage because I like the taste better.
  • I use the seeded chili halves and remove them after cooking because my family prefers a mild level of heat. If you like it spicy, chop up the whole Serrano and add it in.
  • Be sure to add the cabbage quickly after the spices so the mustard seeds do not burn.
  • Asafoetida is also known as Hing and can be found online and in Indian or Hispanic specialty ingredient sections and stores.

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Urvashee Patel

About Urvashee

Urvashee blogs about delectable desserts on her blog, Dessarts. Lucky for us, she's sharing her delectable vegetarian dishes too as a Vegetarian Fanatic.

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