Gujarati Cabbage Sambharo

Name: Gujarati Cabbage Sambharo
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 400 g cabbage (finely shredded); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 2 pcs green chili (slit or finely chopped); 6 pcs curry leaves; 1 pinch turmeric powder; 0.25 tsp salt; 0.5 tsp sugar; 1 tbsp lemon juice; 2 tbsp cilantro (chopped)

RATING

4.4/5(78)

TASTE SCORE

7/10

Lightly tempered cabbage with green chili, mustard seeds, and a squeeze of lemon makes this Gujarati sambharo fresh, warm, and gently spiced. It works beautifully as a quick side with thepla, dal, or khichdi.

PREP

10m

COOK

SERVES

1 KATORI

61 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Prep the cabbage and aromatics.
1.Finely shred the cabbage and keep it loose, not packed.
2.Slit or finely chop the green chili.
3.Chop the cilantro and keep the lemon juice ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds, asafoetida, curry leaves, and green chili.
4.Cook for a few seconds until fragrant.
TIPKeep the heat medium so the seeds crackle without burning.
saute · ~4 min
Cook the cabbage briefly.
1.Add the shredded cabbage to the pan and toss well.
2.Add turmeric powder, salt, and sugar.
3.Cook for 3 to 4 minutes, stirring often, until the cabbage softens slightly but still keeps a little crunch.
TIPDo not overcook the cabbage; sambharo tastes best when it stays light and a little crisp.
mix · ~1 min
Finish with lemon juice and cilantro.
Turn off the heat. Add lemon juice and cilantro, then mix well so the sambharo tastes fresh and balanced.
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 quickly instead of steaming and turning watery.
2
Keep the shredded cabbage loose while prepping; packed cabbage cooks unevenly and loses crunch.
3
Add the lemon juice only after turning off the heat so its brightness stays fresh.
4
If using finely chopped green chili, stir it into the tempering only briefly to avoid bitterness.
5
Cook just until the cabbage bends but still snaps slightly; that light crunch is key to sambharo.
6
This can be made a few hours ahead and served at room temperature, but add cilantro just before serving for the best aroma.

RECIPE VARIATIONS