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A quick and simple stir-fry of shredded cabbage and green peas, lightly spiced and perfect for a weekday meal. This humble North Indian classic comes together in under 30 minutes and pairs beautifully with roti or dal rice.
For 4 servings
Prepare the Tempering (Tadka)
Sauté Aromatics
Cook Tomatoes and Spices
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A quick and simple stir-fry of shredded cabbage and green peas, lightly spiced and perfect for a weekday meal. This humble North Indian classic comes together in under 30 minutes and pairs beautifully with roti or dal rice.
This north_indian recipe takes 25 minutes to prepare and yields 4 servings. At 150.85 calories per serving with 4.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook Cabbage and Peas
Finish and Garnish
Add one medium potato, diced, along with the onions. Sauté until the potatoes are partially cooked before adding the tomatoes and spices.
Use coconut oil for cooking. Add a sprig of curry leaves and 1/4 tsp of urad dal to the tempering. Finish by stirring in 2-3 tablespoons of freshly grated coconut at the end.
To make this recipe without onion or ginger, simply skip them. You can add a pinch more hing for flavor.
For a richer, slightly creamy sabzi, stir in 1 tablespoon of fresh cream (malai) or cashew paste after turning off the heat.
Cabbage and peas are excellent sources of fiber, which aids digestion, promotes a healthy gut microbiome, and helps in maintaining a healthy weight by keeping you full for longer.
This dish is light on calories but high in volume and nutrients, making it an ideal choice for anyone on a weight management journey.
Cabbage is a great source of Vitamin C and K, while peas provide Vitamin A and iron. These nutrients contribute to a strong immune system, bone health, and overall vitality.
Spices like turmeric, ginger, and cumin used in this recipe are known for their powerful anti-inflammatory and antioxidant properties, which help combat oxidative stress in the body.
One serving of Cabbage Sabzi (approximately 1 cup or 165g) contains around 110-130 calories, depending on the amount of oil used. It's a light and low-calorie dish.
Yes, Cabbage Sabzi is very healthy. It's rich in dietary fiber from cabbage and peas, low in calories, and packed with vitamins like C and K. The spices used also have anti-inflammatory properties.
Absolutely. You can skip the onion for a 'satvik' or Jain version. The dish will still be flavorful due to the other spices like ginger, cumin, and hing.
This usually happens if you add extra water or cook with the lid on for too long on very low heat, causing too much steam to condense. To fix it, remove the lid and cook on medium-high heat for a few minutes, allowing the excess moisture to evaporate.
Yes, you can use purple cabbage. It has a slightly different, peppery flavor and will give the dish a vibrant color. The cooking time might be slightly shorter as it can be a bit more tender.
Leftover Cabbage Sabzi can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it in a pan or microwave before serving.