This cabbage curry is a delicious dish featuring fresh cabbage sautéed in aromatic spices and tempering! This one-pot recipe is comforting, nourishing and so quick to make!
This cabbage curry is great with our Indian Brussels sprouts (Brussels sabzi) and sweetcorn curry!
I'm excited to share this Indian cabbage curry recipe, particularly because it's incredibly easy to make and tastes delicious!
Whether you are looking to use the humble cabbage in your fridge or are preparing food for cabbage lovers, this recipe is for you!
Cabbage curry, also known as cabbage sabzi, is an Indian style stir fry (or dry curry), made with fresh cabbage and spices. This simple dish is a wonderful option if you are looking for Indian flavors in a quick way! Plus, you only need a handful of simple ingredients to make this cabbage sabzi recipe.
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Why You’ll Love This Recipe
- Quick, easy, nourishing and delicious: this flavorful and easy cabbage curry can be whipped up in one pan, in less than 30 minutes. Cabbage is also a source of nutrients including vitamin C, fiber, vitamin K and antioxidants.
- Budget-friendly: made with simple, wholesome ingredients
- Versatile: this cabbage recipe makes for a great side dish or main dish.
- Vegan, dairy-free and gluten-free option
Ingredients You'll Need
- Coconut oil: adds a subtle coconut flavor in this dish. This can be substituted with coconut oil if preferred.
- Tempering spices: including mustard seeds, cumin seeds, dried red chillies, curry leaves (optional but recommended to make this South Indian style) and asafoetida (hing). Use gluten-free asafoetida if required.
- Ginger: chopped, for flavor.
- Carrots: chop or grate the carrots.
- Green peas: fresh or frozen.
- Cabbage: raw cabbage is used, wash thoroughly before use. Green cabbage or pointed white cabbage can be used for this recipe.
- Spices and seasoning: including turmeric powder (haldi), paprika, coriander powder/ground coriander, salt, mango powder (amchur), black pepper (optional). Note: this recipe is made in a traditional way, therefore spices are used (instead of curry powder, which is a blend of a mixture of various spices).
- Optional: garnish with fresh herbs including coriander/cilantro.
See recipe card for a full list of ingredients and quantities.
Substitutions and Variations
- Make it spicier: add ½ teaspoon red chili powder, ½ teaspoon garam masala and 1-2 chopped green chili peppers
- Leafy vegetables: serve with leafy vegetables in a wrap
- Coconut milk: add a splash of coconut milk for a semi-dry consistency.
- More flavor: for more flavor add½ chopped yellow onion and 1 teaspoon minced garlic. Cook for 2-3 minutes after adding the tempering spices.
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How to Make Cabbage Curry
Step 1: Heat the oil and temper spices: In a pan, melt the coconut oil. Add the mustard seeds and cumin seeds, dried red chillies. Sauté for 15 seconds. Add the ginger, asafoetida (hing) and curry leaves (if using) and cook for a few seconds.
Step 2: Add vegetables: Add chopped carrots and peas and sauté for a few seconds.
Step 3: Add spices.
Sprinkle in all the spices (including turmeric, salt, paprika, coriander powder and mango powder). Mix well to coat everything.
Step 4: Add cabbage, cover and cook.
Add the cabbage and mix well. Cover with a lid and cook for 10–15 minutes on low heat, stirring occasionally, until the cabbage is soft but not mushy. Taste and adjust seasoning if needed. Serve warm with roti, rice or as desired. Enjoy!
Expert Tips
- Shred cabbage evenly: thin, uniform slices help the cabbage cook quickly and evenly without turning mushy. Aim for fine shreds for a better texture.
- Don’t overcook the cabbage: cabbage should be tender but still slightly crisp — it keeps the curry vibrant and avoids a soggy texture.
How to Serve Cabbage Curry
Enjoy this as a healthy meal with Indian flatbreads like roti or chapati, crispy paratha or tandoori butter naan.
Alternatively enjoy with brown rice or white rice and cucumber raita!
For more cabbage recipes, check out our easy homemade coleslaw recipe!
Recipe FAQs
This cabbage curry can be stored in the fridge for 3 days. Store in an airtight container and reheat in a pan or large microwave-safe bowl in the microwave (you may wish to add a splash of water).
Yes, but keep in mind that purple cabbage has a stronger, slightly earthier flavor and will change the color of the curry. It’s still delicious!
It has a mild to moderate heat level from the dried red chilies. You can adjust the spice by using fewer chilies or removing the seeds.
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Cabbage Curry
Ingredients
- 1 tablespoon coconut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 2 red dried chillies
- 1 green chilli sliced
- Handful curry leaves optional
- ½ inch ginger chopped
- 1 large carrot chopped
- ½ cup peas fresh or frozen
- ½ cabbage (or 1 small cabbage) finely chopped
Masala:
- ¼ teaspoon turmeric powder (haldi)
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ coriander powder (ground coriander)
- ¼ teaspoon mango powder (amchur)
- Optional fresh coriander/cilantro for garnish
Instructions
- In a pan, melt the coconut oil.
- Add the mustard seeds and cumin seeds, dried red chillies. Sauté for 15 seconds, the spices will start to crackle.
- Add the ginger, asafoetida (hing) and curry leaves (if using) and cook for a few seconds.
- Add chopped carrots and peas and sauté for a few seconds.
- Sprinkle in all the spices (including turmeric, salt, paprika, coriander powder and mango powder). Mix well to coat everything.
- Add the cabbage and mix well. Cover with a lid and cook for 10–15 minutes on low heat, stirring occasionally, until the cabbage is soft but not mushy. Taste and adjust seasoning if needed. Serve warm with roti, rice or as desired. Enjoy!
Notes
- Shred cabbage evenly: thin, uniform slices help the cabbage cook quickly and evenly without turning mushy. Aim for fine shreds for a better texture.
- Don’t overcook the cabbage: cabbage should be tender but still slightly crisp — it keeps the curry vibrant and avoids a soggy texture.
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