indianEasyveganvegetariangluten freedairy free

Cabbage Fry

Name: Cabbage Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: indian
Ingredients: 500 g cabbage (finely shredded); 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit or finely chopped); 1 inch ginger (finely chopped); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 0.5 tsp urad dal; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.5/5(78)

TASTE SCORE

6/10

A simple Indian-style cabbage stir-fry with onions, green chili, and a light tempering of mustard and cumin. It cooks quickly, stays tender with a little bite, and fits beautifully beside dal, rice, or roti.

PREP

10m

COOK

15m

SERVES

1 KATORI

79 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the vegetables.
1.Finely shred the cabbage.
2.Slice the onion thinly.
3.Chop the ginger and slit or chop the green chili.
temper · ~2 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, urad dal, and curry leaves.
4.Cook for 20 to 30 seconds until fragrant and the urad dal turns light golden.
TIPKeep the heat medium so the mustard pops without burning the urad dal.
saute · ~4 min
Cook the onion and spices.
1.Add the onion, green chili, and ginger to the pan.
2.Sauté for 3 to 4 minutes until the onion softens.
3.Add turmeric powder and mix well.
saute · ~8 min
Cook the cabbage.
1.Add the shredded cabbage and salt.
2.Mix well so the tempering coats the cabbage evenly.
3.Cook uncovered for 6 to 8 minutes, stirring now and then, until the cabbage is tender but not mushy.
TIPCook uncovered to keep the cabbage from turning watery.
garnish
Finish with lemon juice and coriander leaves.
Turn off the heat, sprinkle in the coriander leaves, and drizzle over the lemon juice. Toss once to combine.
serve
Serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the cabbage fine and evenly so it cooks quickly without some bits staying raw.
2
Use a wide pan instead of a deep pot; the cabbage fries better and releases less water.
3
Let the mustard seeds fully splutter before adding cumin, or the tempering will taste raw.
4
Cook the cabbage uncovered the whole time to keep it dry, lightly crisp, and not stewed.
5
Stop cooking when the cabbage just turns tender with a slight bite; it softens more from residual heat.
6
Add lemon juice only after switching off the heat so the dish keeps its fresh, bright finish.
7
Leftovers work well in a roti roll or mixed into warm rice the next day.