Cabbage sabzi ( Cabbage potato recipe) - Swasthi's Recipes (2024)

Cabbage sabzi – a simple cabbage potato recipe made with cabbage, potatoes and spices. This Indian style dish is simple to make, tastes delicious and goes well as a side in any meal. Serve it with rice, roti or stuff it in bread, rolls or wraps. It tastes delicious no matter how you serve it. At home we use cabbage to make parathas, pakoras, manchurian, curry, salads, soup and even to make kootu curry.

This cabbage potato recipe is one of our favorites & my kid love this rolled in their rotis. Sometimes I just substitute potatoes with green peas and it tastes equally good that way too. The dish is mildly spiced with garam masala and even a little makes a lot of difference here as it flavors the cabbage.

Cabbage sabzi also goes well in a lunch box with some roti or rice. In this post I have also shared how to clean cabbage assuming it’s going help the newbies.

More cabbage recipes you may like
Cabbage curry
Chinese style cabbage stir fry
Cabbage fried rice

Preparation

1. There may be different ways to clean cabbage. Sharing the method I follow. To clean cabbage cut it to 2 or 3 parts and remove the core. Removing the core is very important otherwise there could be worms inside. I spray vinegar and leave it for 10 to 15 mins.

Heat water in a large bowl. When it turns just hot, switch off and add them to the pot. Since the core is removed the leaves become disjoint and separate. Leave for 5 mins.

While the water is still hot, drain the water and rinse them. Drain in a colander completely. Cut as desired after the water has drained completely. I leave it to drain in the colander for about 45 mins.

How to make cabbage sabzi

2. Heat oil in a pan and add cumin seeds. When they begin to crackle, add garlic or ginger garlic paste. Saute until the raw smell goes away & it begins to smell good. Add hing (optional).

3. Add aloo and saute for 2 to 3 mins.

4. Cover and cook until al dente. If needed sprinkle water and cook. Potatoes must be just cooked yet firm and not mushy.

5. Add chili powder, turmeric and green chilies. I used deseeded chilies just to reduce the heat.

6. Add coriander powder or garam masala. Saute for a minute until it turns aromatic.

7. Add cabbage. Make sure the potatoes are cooked before adding cabbage.

8. Begin to saute on a high flame if your cabbage is still moist. Otherwise medium heat will do.

9. Stir fry until cabbage is done to your liking. I prefer to cook it partially so it won’t loose the crunch & become soggy. Taste test and stir fry as much as you like. Sprinkle salt and coriander leaves. Stir fry on a high flame until the salt dissolves.

Serve cabbage sabzi with rice or roti.

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