Cabbage Curry: From Simple to Spiced, Exploring the Best Cabbage Recipes

Cabbage, a versatile and nutritious vegetable, is a popular ingredient in various dishes across India and beyond. One of the best ways to enjoy this versatile vegetable is by cooking it into a flavorful cabbage curry. Whether you prefer a simple, dry sabji or a more elaborate, spicy sambhar, cabbage offers a range of delicious possibilities. Below, we provide step-by-step instructions for making a classic cauliflower curry, as well as a detailed guide on preparing cabbage sabji and sambhar.

How to Make a Delicious Cauliflower Curry

Cauliflower as curry is a perfect accompaniment to flatbread roti or rice. Here’s how you can prepare it:

Ingredients Method

2 tablespoons oil Cumin seeds and mustard seeds 2 sprigs of curry leaves 2 medium chopped onions Cauliflower florets 2 medium chopped tomatoes (or canned diced tomatoes) Red chilly powder, roasted cumin powder, and roasted coriander powder (optional, garam masala added for a spicier taste) Coriander leaves for garnish Green peas or chickpeas (optional) Coconut milk (optional)

Steps

Heat a pan with 2 tablespoons of oil. Add cumin and mustard seeds until they splatter. Add 2 medium chopped onions and cook until golden brown. Stir in cauliflower florets and cook for 2 to 3 minutes. Add 100 mls of water and cover and cook until the cauliflower is 70% cooked. Add 2 medium chopped tomatoes or canned diced tomatoes and cook for 5 more minutes. Add more water as needed based on your preferred texture. Season with red chilly powder, roasted cumin powder, and roasted coriander powder. Cook until the raw aroma of the spices disappears. Garnish with coriander leaves. For variations, you can add green peas or chickpeas, and coconut milk for a richer flavor.

Exploring Cabbage Sabji and Sambhar

Cabbage Sabji

Cabbage sabji is a simple but delicious way to enjoy this versatile vegetable. Here's the recipe:

Ingredients:

1 medium cabbage 1 carrot, peeled and chopped into small squares 1/2 cup fresh green peas 1 green chili, slit 1/2 inch piece of jaggery 1/2 tsp mustard seeds and chilli flakes 2 tablespoons cooking oil for tempering A few curry leaves 1/2 cup grated fresh coconut 1/2 tsp turmeric powder Salt to taste

Method:

Heat a thick kadai or pan and add the seasoning items. Heat on low flame until it bubbles. Add curry leaves and stir for 1 minute. Add chopped carrot and fry on high heat for 2 minutes. Add chopped cabbage and fry on high for 2 minutes, ensuring you get the smell of fried cabbage. Lower heat, add enough water to cover half the pan. Add a piece of jaggery, green chili, and cover and cook on medium heat for 5 minutes. Check if the cabbage and carrot are cooked. If not, cover for another 3 to 4 minutes. Add the fresh peas and cook covered for another 2 minutes. Season with salt, turmeric powder, coconut gratings, and chopped coriander leaves. Cook covered for another 5 minutes. Taste for salt and serve hot with white rice or rotis.

Cabbage Sambhar

A more elaborate but equally delicious option is cabbage sambhar, which can be enjoyed with idli, chappathi, or rice.

Ingredients:

1/4 cabbage, chopped into 1-inch cubes 2 carrots, peeled and chopped into 1-inch cubes 1 potato, chopped into 1-inch cubes 1/2 cup tuvar dhall, pressure cooked with 3 times water 1/4 tsp turmeric and asafoetida 1/2 tsp each cumin seeds, mustard seeds, chilli flakes, 7-8 curry leaves 2 tablespoons oil for tempering 1 inch square of jaggery 1 tsp sambar powder Salt to taste

Method:

Heat a 3-liter pan or dekchi and add 2 cups of water, turmeric, jaggery, and asafoetida. Bring to a boil. Add chopped carrots and boil for 5 minutes. Add chopped potatoes and boil for another 5 minutes. Next, add chopped cabbage and boil for 5 minutes. Check if the vegetables are just cooked. Overcooking is a no-no. Add salt and heat for 2 more minutes. Add the pressure cooked dhal and tomato. Stir and boil on low flame for 2 minutes. Do not cover the pan completely to prevent the dhal from boiling over. Add the sambar powder and boil for 2 more minutes till a nice aroma comes. Add chopped coriander and the heated seasoning. Boil with stirring for 2 minutes. Serve hot with idli, chappathi, or rice.

Cabbage Roti or Dosa

If you're looking for a more substantial meal, cabbage roti or dosa is an excellent choice.

Ingredients:

1/4 cabbage, chopped finely or ground roughly in a mixer (without adding water) 1 bunch of coriander leaves, chopped roughly 1/2 cup coconut gratings 1 red chilli 1 tbsp coriander seeds 1/2 tbsp cumin seeds 1 bunch of curry leaves, broken into small pieces 1 inch jaggery square 1/2 inch ball of soaked tamarind in hot water or 1 tsp amchur powder 1/2 tsp each asafoetida, turmeric powder, and salt to taste 1 cup dosa rice, washed and soaked for 4 hours with 1 tsp fenugreek seeds added to the water Oil for frying

Method:

Roughly grind all the ingredients in step B, then add the soaked rice and fenugreek seeds, little by little, to the grinder and grind till a rough paste is formed. Add the salt, chopped cabbage, coriander, and curry leaves to the batter. Mix well. It should be of pouring consistency but thicker than regular dosa batter. Heat an iron tava or griddle on medium flame. Sprinkle water on the tava. Once it sizzles, it's ready for making dosa. Pour one ladle of batter and make a round of 8 to 10 inches. Heat for 2 minutes till the batter appears dry. Apply oil on both sides and flip the dosa till it's light brown on both sides and a nice smell of fried cabbage comes out. Serve hot with fresh white butter.

The world of cabbage dishes is vast and varied, offering something for every taste and dietary preference. From a simple cauliflower curry to a rich, flavorful cabbage sambhar, every recipe brings texture, flavor, and nutrition to the dining table. Whether served with rotis, rice, or a variety of other accompaniments, cabbage dishes offer a wholesome meal to enjoy any time of the day.