Go Back
cabbage sabzi

Spicy Cabbage Sabzi for Rotis

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Cuisine Indian
Servings 2 people


  • 1 tablespoon groundnut oil or any other oil you prefer
  • pinch of asafoetida
  • 3/4 teaspoon cumin seeds
  • 3 cloves garlic finely minced
  • 2 dried red chillies broken into halves
  • 1-2 green chillies finely chopped
  • 1 medium onion thinly sliced
  • 4 cups shredded cabbage
  • 1/2 teaspoon turmeric powder
  • 2 teaspoons coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon black pepper powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garam masala powder
  • 2-3 tablespoons chopped spring onion greens


  • Heat oil in a saute pan. Sprinkle asafoetida and give it a quick stir. Throw in cumin seeds. As soon as they crackle, add the garlic, chillies and onion. Fry for 5-6 minutes on a medium flame until onion is translucent.
  • Mix in the shredded cabbage and all the spice powders + salt, except garam masala. Toss well to combine. Lower the flame, cover and steam cook for 6-7 minutes until the cabbage is cooked through but retaining its texture a bit.
  • Garnish with finely sliced spring onion greens for a pop of colour and added flavour.


  • A handful of fresh or frozen green peas can be added to the sabzi along with the shredded cabbage to make a cabbage peas curry.
  • Peel and dice a medium potato. Pan fry with the whole spices for 3-4 minutes before adding shredded cabbage. Cover and cook until potatoes + cabbage are cooked.
  • Capsicum or green bell pepper is another vegetable that pairs well with cabbage. If you have a little of each in your refrigerator, chop both lengthwise (shredded) and add to pan together once the spices +onions are fried.