This cabbage potato recipe is one of our favorites & my kid love this rolled in their rotis. Sometimes I just substitute potatoes with green peas and it tastes equally good that way too. The dish is mildly spiced with garam masala and even a little makes a lot of difference here as it flavors the cabbage. Cabbage sabzi also goes well in a lunch box with some roti or rice. In this post I have also shared how to clean cabbage assuming it’s going help the newbies. More cabbage recipes you may likeCabbage curryChinese style cabbage stir fryCabbage fried rice
Preparation
- There may be different ways to clean cabbage. Sharing the method I follow. To clean cabbage cut it to 2 or 3 parts and remove the core. Removing the core is very important otherwise there could be worms inside. I spray vinegar and leave it for 10 to 15 mins. Heat water in a large bowl. When it turns just hot, switch off and add them to the pot. Since the core is removed the leaves become disjoint and separate. Leave for 5 mins. While the water is still hot, drain the water and rinse them. Drain in a colander completely. Cut as desired after the water has drained completely. I leave it to drain in the colander for about 45 mins.
How to make cabbage sabzi
- Heat oil in a pan and add cumin seeds. When they begin to crackle, add garlic or ginger garlic paste. Saute until the raw smell goes away & it begins to smell good. Add hing (optional).
- Add aloo and saute for 2 to 3 mins.
- Cover and cook until al dente. If needed sprinkle water and cook. Potatoes must be just cooked yet firm and not mushy.
- Add chili powder, turmeric and green chilies. I used deseeded chilies just to reduce the heat.
- Add coriander powder or garam masala. Saute for a minute until it turns aromatic.
- Add cabbage. Make sure the potatoes are cooked before adding cabbage.
- Begin to saute on a high flame if your cabbage is still moist. Otherwise medium heat will do.
- Stir fry until cabbage is done to your liking. I prefer to cook it partially so it won’t loose the crunch & become soggy. Taste test and stir fry as much as you like. Sprinkle salt and coriander leaves. Stir fry on a high flame until the salt dissolves. Serve cabbage sabzi with rice or roti. Related Recipes
