Cabbage Stir Fry Recipe

Cabbage Stir Fry Recipe
I think cabbage is a very misunderstood vegetable & fairly often gets a bad rap for absolutely no good reason. I know it can be bland & boring, but adding a few key spices & aromatics will really enhance the flavor & taste of this underrated vegetable.

Cabbage is thought to be a rich source of antioxidants & thus aid in the prevention of cancer. Cabbage is also very high in dietary fiber, folate, Vitamin A, Vitamin C & Vitamin K. Cabbage is also thought to have anti-inflammatory properties as well. It’s also a great vegetarian source for Omega 3 beneficial fatty acids.
Cabbage also contains high amounts of calcium, potassium & even protein!

My Spicy Stir Fried Cabbage will really change the way you feel about this vegetable. So please do try making cabbage my way, you’re really going to love it! By the way, the Marathi/Hindi word for cabbage is “kobhi”. Any variety of green or white cabbage will work well in this dish; I made it using Savoy cabbage.



1 small head of green cabbage (any variety will work), finely shredded -– about 3 to 4 cups
1 medium onion, finely diced
1” piece of ginger, finely minced
3-4 small green Thai chilies, to taste
3 tbsp split yellow peas (split chana dal)
½ tsp black mustard seeds
1 tsp cumin seeds
5-6 fresh curry leaves
pinch of asafetida (hing)
1 tsp turmeric (haldi)
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
½ cup freshly grated coconut (frozen is fine)
freshly chopped cilantro leaves for garnish


Soak the chana dal in just enough water to cover, let sit for 30 minutes. Drain well before use.

In a large deep skillet or wok on medium high heat, add the oil. When hot, carefully add the black mustard seeds. When the splattering stops, add the cumin seeds. After 30 seconds or so, carefully add the chana dal. After a few more seconds, add the green chilies along with the curry leaves, asafetida and the turmeric. Stir & let cook for another minute or so before adding the onions & ginger. Let cook until the onions start to brown & then add the cabbage. Season with salt & pepper. Let the cabbage cook for a few minutes, then add ¼ cup or so of water, cover, reduce the heat to low and cook for 6-8 minutes or until the cabbage is fully cooked yet tender. Let cook for a few minutes uncovered, then add the grated coconut & mix well. Garnish with the freshly chopped cilantro leaves and serve with fresh chapatis & fragrant Basmati rice.


Feel free to add some baby potatoes, shredded carrots or a cup or so of green peas to the dish. You could also add ½ cup of toasted unsalted peanuts to the dish if you like.

 photo Kobichi20Bhaji.jpg

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