9 Reviews of Spiced Indian Cabbage

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.

From: janem

On Apr 14, 2007

My husband and I enjoyed this cabbage very much. I omitted the chilies and my store didn't have asafetida powder, so I used a little more garam masala instead. I also couldn't find ginger paste or garlic paste, so I used 2 cloves of minced garlic and added 1/2 teaspoon dried ginger instead. Like another reviewer, I added water (about 1 cup), covered the skillet, and let the cabbage and spices steam for about 5 minutes. Thanks for a great addition to our meal.

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.

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!

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!

From: Chef #187601

On Oct 5, 2006

Very yummy! I did use a bit more garam masala than the recipe calls for. I also added canned, diced tomatoes (drained), as well as the diced, boiled potatoes as suggested. With those additions, it works for a vegetarian one-dish meal!

From: jrusk

On Apr 9, 2009

This was really good! I served it with tandoori chicken as a healthier substitute instead of rice. I really like the addition of cilantro. I also added water to cook the cabbage down a bit. I didn't have asafetida powder but I added a dash of cayenne because we like heat. I followed the cooking directions and there's no indication of when to add the garam masala. I added it in step 7. Thanks for posting such a wonderfully healthy recipe with great flavor!

From: ChiefCook&BottleWasher

On Feb 24, 2009

I will make this again, I also added 1/2 water and cooked it down as the other reviews suggested. I added the potato and like it this way alot. I used coconut oil and had to substitute some of the spices as I did not have any "paste" I used powder. Did not have Asafetida powder. Even with all the substitutions it was a good tasty dish. I gave it 5 stars because I liked the way it turned out. I am not sure how it would have been had I had all the ingredients and made it as written but I am sure it also would be 5 stars. One thing more, It is a stretch to say it serves 4 even as a side dish. If someone is serving 4 they better double the recipe in my opinion.

From: Joseph Borges

On Jan 11, 2009

Instant favorite, only trouble is I didn't make enough of it.