Sautéed Cabbage with Cumin
A simple, quick, and healthy side dish. Shredded cabbage is sautéed with fragrant cumin seeds until tender-crisp, making a perfect light accompaniment to heartier main courses.
For 4 servings
Prepare the cabbage.
Remove the tough outer leaves and core from the cabbage. Slice it into thin shreds, about 1/4-inch thick. Set aside.
TIPUsing a food processor with a shredding attachment can make this step much faster.Toast the cumin seeds.
Heat the vegetable oil in a large skillet or pan over medium heat. Once the oil is shimmering, add the cumin seeds. Let them sizzle and become fragrant for about 30 seconds.
TIPBe careful not to burn the cumin seeds, as they can become bitter.Sauté the cabbage.
- Add all the shredded cabbage to the pan. It might seem like a lot, but it will cook down.
- Stir everything well to coat the cabbage with the oil and toasted cumin seeds.
- Sprinkle in the turmeric powder, salt, and black pepper. Mix again to distribute the seasonings evenly.
Cook until tender-crisp.
Cover the pan and reduce the heat to medium-low. Cook for 10-12 minutes, stirring every few minutes, until the cabbage is tender but still has a slight bite. If the cabbage starts to stick, add a tablespoon or two of water.
TIPAvoid overcooking the cabbage to prevent it from becoming mushy.Finish with lemon and cilantro.
Turn off the heat. Squeeze the fresh lemon juice over the cabbage and stir in the chopped cilantro. Give it one final toss.
Serve immediately.
Serve the sautéed cabbage hot as a side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a bit of sweetness, you can add a handful of green peas or shredded carrots along with the cabbage.
- 2Don't overcrowd the pan. If your pan is small, cook the cabbage in two batches.
- 3A pinch of asafoetida (hing) can be added with the cumin seeds for a more traditional Indian flavor.
- 4Store leftovers in an airtight container in the refrigerator for up to 3 days.
Adapt it for your goals.
Healthy
Reduce the oil to 1 tablespoon and add a few tablespoons of water to help steam the cabbage until tender.
quickQuick
Use a bag of pre-shredded coleslaw mix (without dressing) to save on prep time.
high proteinHigh protein
Stir in a cup of cooked chickpeas or some crumbled paneer in the last few minutes of cooking to make it a more substantial dish.
veganVegan
This recipe is already vegan as written. Just ensure you are using vegetable oil.
Why this is on our healthy list.
Rich in Vitamin C
Cabbage is an excellent source of Vitamin C, a powerful antioxidant that helps protect the body from damage and supports a healthy immune system.
Good for Digestion
The high fiber content in cabbage promotes regular bowel movements and supports a healthy digestive tract.
Low in Calories
This dish is very low in calories yet filling due to its fiber content, making it an excellent choice for weight management.
Supports Heart Health
Cabbage contains compounds that can help lower bad cholesterol and reduce inflammation, contributing to better heart health.
Frequently asked questions
Yes, this is a very healthy dish. Cabbage is low in calories and a great source of fiber, vitamin C, and vitamin K. The simple preparation with minimal oil keeps it light and nutritious.