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Nutrition Facts
Serving Size 1 (139g) Recipe makes 2 servings The following items or measurements are not included below: asafetida powder
Calories 67
Calories from Fat 23		(34%)
Amount Per Serving		%DV
	Total Fat 2.6g	4%
	Saturated Fat 0.3g	1%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 16mg		0%
Potassium 326mg		9%
Total Carbohydrate 10.8g		3%
	Dietary Fiber 2.7g	10%
	Sugars 5.4g
Protein 2.1g		4%
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Spiced Indian Cabbage

Recipe #161212 | 20 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Sana
Mar 23, 2006

A simple everyday vegetable. Adjust the spices to your taste

SERVES 2 -4 (change servings and units)

Ingredients

2 cups chopped cabbage
1-2 green chilies
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seed
1/4 teaspoon turmeric powder
1/4 teaspoon garam masala
1/2 teaspoon ginger paste
1/2 teaspoon garlic paste
1/2 cup chopped onion
1 teaspoon oil
1 teaspoon chopped cilantro
1 dash asafetida powder
salt

Directions

1
Heat the oil.
2
Add the cumin and mustard seeds.
3
Add the asafoetida powder.
4
Add ginger, garlic, chillies and onions.
5
Cook till the onions are a little soft.
6
Add the cabbage.
7
Add salt and turmeric powder.
8
Cook till the consistency which you like your cabbage to be cooked. *I cook about 5 minutes because I like my cabbage crunchy.
9
Add chopped cilantro.
10
Serve with Indian bread.
11
Variations:.
12
I have these variations which I use depending on what I am in the mood for
13
1. Add chopped tomato along with the onions.
14
2. Add boiled, diced potatoes.
15
3. Add grated fresh coconut or dry coconut with the cabbage.

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Featured Reviews for This Recipe

From: SANDSURFSUN

On Nov 23, 2009

simple and tasty!! i subbed onion powder for the asafetida, and it worked out just fine! had to add a touch of water for cabbage to cook down. was very tasty!

0 people found this review helpful

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From: nott

On Apr 16, 2009

Yummy, yummy, yummy! This is a fabulous way to use up that 1/2 head of cabbage languishing in the veggie bin. So good!

1 person found this review helpful

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From: Chef Kate

On May 18, 2006

So healthy and low calorie and low fat, yet very rich tasting and satisfying. Just the right undertone of heat. I did add a bit of water and cover the cabbage and let it cook almost ten minutes. It was then a combination of soft and crispy--just right. I did not have asafetida powder (Indian saffron is another name for it) and added a bit of extra turmeric at the end. I also added some grated coconut--an excellent addition. The fresh cilantro gives the whole dish a very bright flavor.

3 people found this review helpful

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From: BonnieZ

On Oct 3, 2007

This recipe was just wonderful, and your spice mixture was spot on. I especially liked the fact that there was very little oil in the preparation. In a dish like this, I too prefer my cabbage cooked down a bit, so I added about 3/4 cup of water to the skillet and covered it to let the mixture steam a bit. This turned out every bit as good as my favorite local Indian restaurant, and I can't wait to try your variations on the recipe. Thank you Sana for sharing the recipe.

2 people found this review helpful

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