Receta Indian Spiced Cabbage with Peas (or “Cabbage Sabzi”)
I have a confession: I’m not usually a huge fan of cooked cabbage. I love raw cabbage: in salads, coleslaw, etc. – it has a nice crunchy texture and mild flavor. But I’ve often found that cooked cabbage, if it’s not done well, can turn out mushy and tasteless.
The only way that I like eating cooked cabbage is through this amazingly simple but incredibly flavorful Indian Spiced Cabbage recipe.
Warm spices like cumin seeds, coriander, turmeric add depth to this recipe, cayenne pepper + a serrano chili give it a little kick, and I char the cabbage slightly to give it a smoky flavor. At home, we call it “Cabbage Sabzi”or “Cabbage Bhaji” – which literally means “Cabbage Vegetable Dish.”
It’s so easy to make, and it’s so good for you! Spices like turmeric are anti-inflammatory, and cabbage is part of the cruciferous, cancer-preventing family of vegetables.
I like serving it with my Simple Slow-Cooker Yellow Dal and a sprouted wheat tortilla for a complete meal.
The husband, who never liked Cabbage Sabzi as a kid, absolutely loved this recipe! And Layla gobbled it up so fast, she cleaned her plate!
The Ingredients
From Manjula’s Kitchen
1 head of cabbage sliced into fine long shreds (discard the stalk and thick stems)
- 1.5 cups frozen peas
- 1 tbsp extra virgin olive or coconut oil
- Pinch of asafetida (hing)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 serrano chili cut in half
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 1/4 tsp sugar
- 2 tbsp chopped cilantro (for garnish)
- The Directions
- Step 1: Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add asafetida, cumin seeds, mustard seeds, and turmeric. After the seeds crack add the green peas and serrano chili, stir for a few seconds.
- Step 2: Add the cabbage, cayenne pepper, sugar, and salt. Mix well.
- Step 3: Cover the pan and let the cabbage cook on medium heat for about 10 minutes, stirring occasionally. Then uncover, and let the cabbage cook for 1-2 minutes until the bottom layer is very slightly browned giving it a little char. Stir again and turn off the heat when done. Top with cilantro and serve.
- This recipe makes 4 enormous servings – and each serving is only 150 calories of pure-cruciferous-veggie-goodness. With 1 serving of the yellow dal (210 calories) and 1 sprouted wheat tortilla (~100 calories), that’s a super-filling dinner for under 500 calories. Time to dig in!
- Indian Spiced Cabbage with Peas (or “Cabbage Sabzi”)
- Nutritional Info Per Serving: 150 Calories, 4.5g Fat (0.6g Saturated), 552.7mg Sodium, 24.6g Carbs, 9.4g Fiber, 3.2g Sugar, 7.3g Protein
- Ingredients
- 1 head of cabbage sliced into fine long shreds (discard the stalk and thick stems)
- 1.5 cups frozen peas
- 1 tbsp extra virgin olive or coconut oil
- Pinch of asafetida (hing)
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1 serrano chili cut in half
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper
- 3/4 tsp salt
- 1/4 tsp sugar
- 2 tbsp chopped cilantro (for garnish)
Directions
Heat the oil on medium high in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add asafetida, cumin seeds, mustard seeds, and turmeric. After the seeds crack add the green peas and serrano chili, stir for a few seconds.
Add the cabbage, cayenne pepper, sugar, and salt. Mix well.
Cover the pan and let the cabbage cook on medium heat for about 10 minutes, stirring occasionally. Then uncover, and let the cabbage cook for 1-2 minutes until the bottom layer is very slightly browned giving it a little char. Stir again and turn off the heat when done. Top with cilantro and serve.
Notes
3.0
http://pickyeaterblog.com/indian-spiced-cabbage-with-peas-or-cabbage-sabzi/
Recipe by: The Picky Eater, pickyeaterblog.com
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cabbage,
dinner,
gluten free,
Indian,
Indian food,
peas,
Recipes,
vegan,
Vegetarian