Recipe for Spicy Cabbage Sabzi | Cabbage curry for Rotis / Chapathis | Spicy Cabbage Curry
Cabbage is an incredibly useful vegetable for those aiming for a low-cal or low-carb diet. Being quite a bland vegetable, it needs to be cooked right in order to make it more acceptable to a food-lover’s palate 🙂
My favourite way to eat cabbage
I have never been a big fan of cabbage, but there is something about the simple cabbage curry (poriyal) that my mother makes. It all starts by selecting the right cabbage, she says. A tender, pale green cabbage cooks faster and tastes better. It is then chopped finely and cooked just that much so as to retain a slight crunch, and finally topped with enough fresh coconut that makes me want to eat a pan full with sambar or rasam rice. There is no turmeric or any other masala used in this cabbage curry which maintains its jade green colour. Often, I ask her, how do you make this simple curry so well, much to her embarrassment : ) This is one of my favourite ways to eat cabbage, my Amma style, minimalistic, doing full justice to fresh produce.
As much as I love my mother’s simple cabbage curry, I cannot eat it with rotis. That needs a spiced up cabbage sabzi, whose flavours stand out even when scrunched up inside a piece of roti. There is a Gujarati version of a cabbage sabzi that goes amazingly well with phulkas. Small diced potato is pan fried until nearly soft and shredded cabbage added to the pan with a host of spices, cooked together until cabbage is soft. This one uses considerable quantity of oil and a medley of spices. The presence of potato makes the cabbage sabzi more appealing (well, of course).
To potato or not to potato
No potatoes in my cabbage sabzi recipe for you today, because the goal is to have a decent low-carb side dish for chapati / roti 🙂 I will give you a couple of variations (one with potato) that can be tried out. Check recipe notes at the end of the post.
Also check: An unusual cabbage chutney that you will love to have with rice or idlis and dosas
How to prep a cabbage
The MOST important thing to remember while dealing with cabbage is to discard the woody pieces and use only the tender leaves. Nothing is more unpleasant that the uncooked tough white stem in a cabbage dish. Here’s a wonderful step by step guide on cutting a cabbage the right way.
More Healthy Cabbage Recipes
- Cabbage Thoran [Kerala]
- Spiced cabbage rice [Maharashtra]
- Chana and cabbage salad with yogurt dressing
- Cabbage poriyal [Tamil Nadu]
- Cabbage curry with Bengali spices
- Cabbage chutney to have with rice or idlis and dosas
- Cabbage Kootu – cabbage & lentils stew