Cabbage Sambharo

Name: Cabbage Sambharo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g cabbage (finely shredded); 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 2 pcs green chili (slit or finely chopped); 6 pcs curry leaves; 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp salt; 1 tsp sugar; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(85)

TASTE SCORE

7/10

A quick Gujarati-style stir-fry made with finely shredded cabbage, green chilies, and a light tempering of mustard and sesame. It stays fresh, mildly crunchy, and works beautifully as a warm side with thepla or khichdi.

PREP

10m

COOK

SERVES

1 KATORI

60 cal

SERVINGS

METHOD · 5 STEPS

prep
Shred the cabbage and get the tempering ingredients ready.
Finely shred the cabbage so it cooks quickly and evenly. Slit or chop the green chilies, and keep the mustard seeds, sesame seeds, curry leaves, asafoetida, turmeric powder, salt, sugar, lemon juice, and cilantro nearby.
temper · ~1 min
Make the tempering.
1.Heat the oil in a wide pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add sesame seeds, green chili, curry leaves, and asafoetida.
4.Stir for a few seconds until fragrant.
TIPKeep the heat medium so the sesame seeds toast lightly without burning.
saute · ~5 min
Cook the cabbage briefly.
1.Add the shredded cabbage to the pan and toss well with the tempering.
2.Add turmeric powder, salt, and sugar.
3.Cook for 4 to 5 minutes, stirring often, until the cabbage softens slightly but still keeps a little crunch.
TIPDo not overcook it; sambharo tastes best when the cabbage stays light and slightly crisp.
garnish
Finish with lemon juice and cilantro.
Turn off the heat and mix in the lemon juice. Sprinkle cilantro on top and toss once more.
serve
Serve warm or at room temperature.

PRO TIPS

What to keep in mind.

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

1
Use a wide pan so the cabbage sautés instead of steaming and losing its light crunch.
2
Add lemon juice only after switching off the heat to keep the sambharo bright and fresh-tasting.
3
Finely shred the cabbage for even cooking; thick pieces stay raw while thin ones soften properly.
4
Let the mustard seeds fully crackle before adding sesame, or the tempering will taste flat.
5
Cook only until the cabbage just wilts; this dish should stay slightly crisp, not soft like sabzi.
6
If making ahead, store without cilantro and mix it in just before serving for fresher aroma.

RECIPE VARIATIONS

Adapt it for your goals.

low sugar

Low-sugar

Reduce or skip the sugar for a sharper, more savory sambharo while keeping the lemon for balance.

spicier

Spicier

Add extra green chilies or chop them finely so the heat disperses more evenly through the cabbage.

carrot cabbage

Carrot-cabbage

Mix in some finely julienned carrot with the cabbage for a sweeter taste and more color, still in the spirit of Gujarati sambharo.

jain

Jain

Omit asafoetida if needed and keep the simple mustard-chili-lemon profile for a clean, quick side dish.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Vegetable-Forward Side

This dish is centered on cabbage, making it an easy way to add more vegetables to a meal without heavy gravy.

✓

Lightly Cooked Freshness

Because the cabbage is cooked briefly, it keeps a pleasant texture and much of its fresh character.

✓

Moderate Oil Preparation

The recipe uses only a small amount of oil for tempering, giving flavor without making the dish feel heavy.

✓

Herbs and Seeds for Aroma

Cilantro, curry leaves, mustard, and sesame add flavor complexity so the dish stays satisfying with simple ingredients.

QUESTIONS?

Frequently asked questions

Yes. Make it a few hours ahead and keep it refrigerated; it is good warm or at room temperature. Add cilantro just before serving for the freshest finish.