A Classic Vegetarian: Curry Cabbage Recipe

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We love cabbage and always looking for another way to serve it but I don’t think cabbage could be anyone’s favorite vegetable. I know. It is that white colored, boring looking vegetable which doesn’t look promising from any angle. However, this curry cabbage dish I'm sharing with you is superb when you are done preparing cooking I bet the whole family would salivate over it. It can only serve as a filler for stir-fry noodles or rice. This cabbage fried rice takes less than 30 minutes and is a great way to use up left-over rice.

Curried Cabbage Recipe

Ingredients

➟6 cups, firmly packed shredded Cabbage
➟4 tsp. vegetable oil
➟1 tsp. mustard seeds
➟1 tsp. cumin seeds
➟6 to 8 cloves, finely chopped garlic
➟1, large, sliced onion
➟1 tsp garam masala
➟1 tsp. red chili powder (optional)
➟¼ tsp turmeric powder
➟1 tsp. coriander powder
➟1, large, chopped tomato
➟1 tsp sugar
➟Salt to taste
➟½ cup, chopped fresh coriander leaves

Instructions

Heat the vegetable oil in a wok/skillet and add mustard seeds, cumin seeds, and chopped garlic. Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned. Then add the sliced onion and cook it till it becomes soft and translucent.

Next add the powdered spices - turmeric powder, coriander powder, red chili powder and garam masala. Add a splash of water and saute the spices for 2 minutes until the oil re-surfaces. Then add the chopped tomatoes and stir well. Add the sugar, cover and cook until the tomatoes are totally soft.

Add the shredded cabbage and salt. Mix everything well and cook covered on low heat till the cabbage is soft and cooked through. This will take about half an hour to 45 minutes. When you feel the cabbage is all done, boil off any excess water. Sprinkle the chopped coriander leaves and serve with rice!

Recipe Tip: You can also throw in some chunky vegetables like cubes of carrots or potatoes for an added crunch. Do try it!