Cabbage Stir Fry Recipe - Food Fanatic

Cabbage Stir Fry Recipe

    6 Servings


  • 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


  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.


  • 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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