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Cabbage & Pea Stir-fry (Sabzi)
A quick, everyday Indian dry sabzi where shredded cabbage and sweet green peas are tossed with cumin, turmeric, and a hint of green chili. Light, mildly spiced, and ready in under 20 minutes—perfect with roti or dal-chawal.
For 4 servings
- prep
Prep the vegetables.
1.Remove the outer leaves of the cabbage. Cut into quarters, remove the core, and shred finely.2.Rinse the shredded cabbage under cold water. Drain well.3.If using fresh peas, shell them. If frozen, thaw and set aside.TIPMake sure the cabbage is well-drained — excess water will steam the sabzi instead of frying it. - temper · ~1 min
Make the tempering.
1.Heat oil in a large kadai or wide pan over medium heat.2.Add cumin seeds and let them sizzle until fragrant (30 seconds).3.Add slit green chilies and sauté for 10 seconds. - saute · ~3 min
Sauté the cabbage and spices.
1.Add the shredded cabbage to the pan. Stir well to coat with oil.2.Sprinkle turmeric powder, coriander powder, and salt. Mix well.3.Cook on medium-high heat for 3 minutes, stirring occasionally.TIPDon't cover the cabbage — keeping it uncovered lets moisture escape and keeps the sabzi dry. - saute · ~7 min
Add peas and finish cooking.
1.Add the green peas and stir everything together.2.Continue cooking on medium heat for 5 to 7 minutes until the cabbage is tender-crisp and any released water has evaporated.3.Taste and adjust salt if needed. Turn off the heat. - garnish
Add a fresh finish.
1.Squeeze fresh lemon juice over the sabzi.2.Sprinkle chopped coriander leaves on top and give it a gentle toss.TIPThe lemon juice added at the very end brightens the whole dish. Don't skip it. - serve
Serve the Cabbage & Pea Stir-fry hot.
Transfer to a serving bowl and serve immediately with roti, paratha, or as part of a dal-rice meal.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred cabbage as finely as possible for even cooking and a pleasant texture.
- 2Drain the shredded cabbage thoroughly to prevent a watery, steamed stir-fry.
- 3Cook the cabbage uncovered to allow excess moisture to evaporate.
- 4Use fresh or frozen peas directly without pre-cooking to retain their sweetness.
- 5Add lemon juice only after turning off the heat to preserve its bright acidity.
- 6For extra crunch, increase heat to high in the final minute of cooking.
Adapt it for your goals.
Low-oil
Reduce oil to 1/2 tbsp and cook the cabbage in a non-stick pan with 2 tbsp water; cover for the first 2 minutes, then uncover to dry off. Ideal for those watching fat intake while keeping the dish moist and flavourful.
high proteinHigh-protein
Add 100g crumbled paneer or 80g cooked chickpeas along with the peas for a protein boost that turns this side dish into a light main meal.
veganVegan
This recipe is already vegan as written; simply ensure your oil and lemon juice are plant-based and enjoy as is.
spiced upSpiced-up
Add 1/4 tsp red chili powder and 1/2 tsp garam masala along with the coriander powder for a deeper, warmer spice profile.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage and lemon juice provide a good source of vitamin C, which supports immune function and skin health.
High in Dietary Fiber
Both cabbage and green peas are high in fiber, promoting healthy digestion and helping you feel full longer.
Low in Calories
This stir-fry is naturally low in calories, making it a light yet satisfying side dish for weight management.
Source of Plant-Based Protein
Green peas contribute a modest amount of plant-based protein, adding nutritional value to a vegetable-heavy meal.
Contains Anti-Inflammatory Turmeric
Turmeric is known for its anti-inflammatory properties due to the compound curcumin, even in small amounts.
Frequently asked questions
Yes, but note that red cabbage will give a slightly different colour and a firmer texture; you may need to cook it for a couple of extra minutes.
