Cabbage Peas Sabzi
A simple, everyday dry sabzi that comes together in minutes. Shredded cabbage and sweet green peas are tossed with cumin, turmeric, and a touch of green chili for warmth. Lightly spiced and cooked just until tender-crisp, this side pairs beautifully with roti and dal for a comforting weekday meal.
For 4 servings
- prep · ~5 min
Shred the cabbage and prep the vegetables.
Remove the outer leaves from the cabbage, cut it into quarters, and slice out the core. Finely shred the cabbage into thin strands. Slit the green chilies lengthwise. If using fresh peas, shell them now.
TIPShred the cabbage as uniformly as possible so it cooks evenly. - temper · ~1 min
Temper the cumin seeds.
1.Heat oil in a large kadhai or pan over medium heat.2.Once the oil shimmers, add cumin seeds and let them sizzle and crackle (30 seconds). - saute · ~1 min
Sauté the aromatics.
1.Add the slit green chilies to the pan and stir for 15 seconds.2.Add the turmeric powder and stir once, blooming it in the oil.TIPWork quickly — turmeric can burn if the pan is too hot. - saute · ~10 min
Cook the cabbage and peas.
1.Add all the shredded cabbage to the pan. It will look like a lot but will wilt down.2.Toss well to coat the cabbage with the oil and spices.3.Sprinkle salt over the cabbage. Stir in the green peas.4.Cover the pan with a lid and cook on low heat for 8-10 minutes, stirring once halfway through.TIPDo not add any water — the cabbage releases its own moisture, and extra water makes it soggy. - mix · ~1 min
Finish and garnish.
1.Remove the lid. The cabbage should be tender but still have a slight bite, and any water at the bottom should be cooked off.2.Turn off the heat. Squeeze the lemon juice over the sabzi and toss gently.3.Fold in the chopped cilantro.TIPLeaving the lid off for the last minute evaporates any excess moisture for a perfectly dry sabzi. - serve
Serve hot with roti or paratha.
Transfer the cabbage peas sabzi to a serving bowl. It's best served immediately alongside phulka roti, dal, and a spoonful of pickle.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Shred the cabbage as uniformly as possible so it cooks evenly.
- 2Do not add any water — the cabbage releases its own moisture, and extra water makes it soggy.
- 3Work quickly when adding turmeric — it can burn if the pan is too hot.
- 4If using frozen peas, add them straight from the freezer; no need to thaw.
- 5For a drier sabzi, leave the lid off for the last minute of cooking.
- 6Finely shredding the cabbage helps it cook faster and absorb spices better.
- 7Taste and adjust salt only after the cabbage has wilted, as it reduces in volume.
Adapt it for your goals.
High-protein
Add 1/2 cup of boiled chana (chickpeas) or crumbled paneer along with the peas for a more substantial, protein-rich side dish.
low oilLow-oil
Reduce oil to 1 teaspoon and dry-roast the cumin seeds first, then add a splash of water to steam the cabbage — a lighter version without sacrificing flavour.
south indian twistSouth-indian twist
Replace cumin seeds with mustard seeds and a pinch of asafoetida (hing), and add a few curry leaves for a completely different aromatic base.
spicySpicy
Increase the green chilies to 4-5 or add 1/2 teaspoon of red chili flakes along with the turmeric for extra heat.
jainJain
Omit the green chilies (or use a tiny piece of ginger instead) and ensure the peas are fresh (not frozen if they contain preservatives) — this version is fully Jain-friendly.
Why this is on our healthy list.
Rich in Fiber
Cabbage and green peas both provide dietary fiber, which supports healthy digestion and helps maintain steady energy levels.
Low in Calories
This sabzi uses minimal oil and no heavy cream or coconut, making it a very light, low-calorie vegetable preparation perfect for everyday meals.
High in Vitamin C
Cabbage and the finishing squeeze of lemon juice contribute natural vitamin C, important for immune function and skin health.
Plant-Based Protein
Green peas add a modest amount of plant protein, making this side dish more satiating than a plain cabbage sabzi.
Anti-Inflammatory Spices
Turmeric and cumin are known for their anti-inflammatory and antioxidant properties, adding a health boost with minimal effort.
Frequently asked questions
Mushy cabbage usually means it was cooked too long or with too much water. Stick to the 8-10 minute covered cook time and do not add any extra water — the cabbage releases enough moisture on its own.
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