Homestyle Cabbage Sabzi

This easy Cabbage Sabzi is my go-to for a fast Indian side dish. It's got tender-crisp cabbage and bright peas, all done in about 30 minutes.

Ingredients

• 500 grams green cabbage
• 0.75 cup fresh or frozen green peas
• 2 tablespoons ghee or vegetable oil
• 1 teaspoon mustard seeds
• 0.5 teaspoon cumin seeds
• 1 pinch asafoetida (hing)
• 6-8 curry leaves
• 1 medium onion
• 3 cloves garlic
• 1-inch fresh ginger
• 1 green chili
• 0.5 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 0.5 teaspoon ground cumin
• 0.25 teaspoon red chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon Garam Masala
• 2 tablespoons fresh cilantro leaves
• 0.5 lemon

Instructions

1. Wash 500 grams green cabbage thoroughly and remove any outer damaged leaves. Finely shred the cabbage into thin strips. If using fresh green peas, shell them. If using frozen green peas, let them thaw slightly.
2. Peel and finely chop 1 medium onion. Peel and finely chop 3 cloves garlic. Peel and grate or finely chop 1-inch fresh ginger. Finely chop 1 green chili.
3. Heat 2 tablespoons ghee or vegetable oil in a large pan or kadai over medium heat.
4. Add 1 teaspoon mustard seeds and allow them to splutter. Then add 0.5 teaspoon cumin seeds and let them sizzle for a few seconds until fragrant.
5. Add 1 pinch asafoetida (hing) and 6-8 curry leaves to the pan and cook for 15 seconds until aromatic.
6. Add the finely chopped 1 medium onion to the pan. Cook for 5-7 minutes, stirring occasionally, until the onions turn translucent and lightly golden.
7. Stir in the finely chopped 3 cloves garlic, finely chopped 1-inch fresh ginger, and finely chopped 1 green chili. Cook for another 1-2 minutes until the raw smell of garlic and ginger disappears.
8. Add 0.5 teaspoon turmeric powder, 1 teaspoon ground coriander, 0.5 teaspoon ground cumin, and 0.25 teaspoon red chili powder to the pan. Mix well and cook for 30 seconds, stirring continuously to prevent burning.
9. Add the shredded 500 grams green cabbage and 0.75 cup green peas to the pan. Add 0.5 teaspoon salt. Mix everything thoroughly, ensuring the spices coat the cabbage evenly.
10. Cover the pan and cook on medium-low heat for 10-12 minutes, stirring every 3-4 minutes, until the cabbage is tender-crisp. Avoid overcooking to maintain the texture.
11. Uncover, add 0.25 teaspoon Garam Masala, and continue to cook for 2-3 minutes, stirring occasionally, until any excess moisture evaporates.
12. Transfer the Homestyle Cabbage Sabzi to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves and a squeeze of juice from 0.5 lemon. Serve hot with roti, paratha, or dal-rice.

View the interactive Homestyle Cabbage Sabzi recipe