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Looking for a simple yet flavorful cabbage dish? This quick and easy north indian- style cabbage stir fry is made with shredded green cabbage, fresh peas, caramelized onions and basic spices. The crisp-tender cabbage and naturally sweet, springtime fresh peas create a delicious balance of texture and flavor in this Cabbage sabzi. Ready in just 15-20 minutes, it pairs beautifully with dal–chawal or indian flatbreads!
We love our dry curries and this cabbage sabzi, also known as pattagobhi matar sabji is one of our weeknight favorite! Growing up, cabbage was rarely paired with potatoes in my home. Instead, my mom would make this sabzi during the winter months when fresh green peas were in season. Here in the U.S., the best peas are available in spring, so that’s when I love to prepare it.
The recipe begins with cumin seeds and a dash of chopped ginger tempered in mustard oil, followed by thinly sliced onions fried until golden brown. Staying true to North Indian flavors, I cook this sabzi in mustard oil, but you can use any neutral cooking oil.This recipe skips tomatoes and garlic.
I prefer using fresh green peas, which take a bit longer to cook than pre-blanched frozen ones, so I let them soften first before adding the cabbage. Everything is then stir-fried on high heat until the cabbage is tender yet crisp.
This sabzi is all about texture and the mild, natural sweetness of the vegetables. The key is ensuring that the cabbage doesn’t turn mushy. For that, use fresh cabbage and avoid covering it while cooking whenever possible. I stir-fry it until the shreds develop a light caramelization and that brings out a subtle sweet and smoky flavor.
Ingredients
Choosing Green Cabbage at the store – Pick cabbages that are lime green in color and not looking pale or whitish. My grandmother used to tell that the bigger the head of cabbage, the milder flavor it will have. I rather choose 2 small ones than one big head. Lastly make sure that the cabbage is firm to touch(not spongy or soft) and the stem at the bottom isn’t showing signs of rotting because that would mean it’s been on the shelves for a while.
How To Cut Cabbage for Sabzi
In Indian sabzi, we don’t use cabbage wedges or coarsely cut cabbage. Avoid shredding it too fine or too coarse. A medium shred is ideal for this dish.
It’s always easier to handle a small-sized cabbage. You’ll need a sharp knife. Place the cabbage on a cutting board, stem side down, and cut it in half. Remove the stem by making a triangular cut around it. Then, place each half flat side down on the chopping board and cut into smaller sections before shredding into thin shreds. You can also use a mandolin with medium thicken blade setting to cut the cabbage.
Instructions
- Heat mustard oil in a kadai or a wide, deep cooking pot over medium heat until it turns slightly smoky. Using a wide pan is essential, as shredded cabbage initially takes up a lot of space. It also helps prevent excessive steaming, ensuring the cabbage stays crisp rather than turning mushy.
- Lower the heat, add cumin seeds, hing, and ginger; fry for 10-15 seconds to scent the oil with aroma of whole spices.
- Add onions and fry over low-medium heat until soft and golden (not too dark). Do not stir onions continously else they start breaking as they soften.
- Sprinkle the turmeric, coriander, red chili powder, and ¼ cup water to prevent the ground spices from getting burnt in hot oil. Fry for 15-20 until the aroma of raw spices fades and the water evaporates.
- For fresh peas, add them now with ¼ cup water, cover, and cook on low for 4-6 minutes or until soft.
- Uncover and add the shredded cabbage.If using frozen peas, add them along with the cabbage. Mix well and on low medium heat stir-fry until the cabbage. At first it will deepen in color but as it softens, it will acquire the color of turmeric. Make sure that the cabbgae remains slightly crunchy while few shreds acquire a caramalized color.
- In the last 2-3 minutes, increase heat to high and bhuno the sabzi. Finish with garam masala, amchur, and cilantro. Serve hot.
Recipe Tips
- You can definitely add potatoes if you like! Just cube them and let them cook with the onions before adding the cabbage.
- Adding too much water can make the sabzi soggy. Just a splash is enough to help cook the peas and coat the cabbage with the masala.
- While leftovers are fine and keep well for 1-2 days refrigerated in an air tight container, cabbage sabzi tastes best when eaten fresh, as cabbage tends to release water over time.
Green Cabbage Sabzi (With Peas)
Learn to make perfectly spiced Indian cabbage sabzi with the right texture. This easy stir-fry recipe keeps the cabbage crisp, not mushy, with simple chopping tips and cooking techniques.
Ingredients
- 3 tablespoon mustard oil or any cooking oil of choice
- 1 medium onion thinly sliced
- 1 teaspoon ginger finely chopped
- 125 g peas
- 1 lb (~450g) cabbage
- 2 tablespoon cilantro leaves chopped
Spices
- 1 teaspoon cumin seeds
- ⅛ teaspoon hing
- 1 teaspoon coriander powder
- ½ teaspoon turmeric powder
- ½ – 1 teaspoon red chili powder adjust to taste
- ¼ teaspoon amchur powder
- ¼ teaspoon garam masala ppwder
Instructions
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Heat mustard oil in a kadai or a wide, deep cooking pot over medium heat until it turns slightly smoky. Using a wide pan is essential, as shredded cabbage initially takes up a lot of space. It also helps prevent excessive steaming, ensuring the cabbage stays crisp rather than turning mushy.
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Lower the heat, add cumin seeds, hing, and ginger; fry for 10-15 seconds to scent the oil with aroma of whole spices.
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Add the sliced onions and fry over low-medium heat for 3-5 minutes until they turn soft and golden (but not too dark, as they may become bitter). Do not stir onions continously else they start breaking as they soften.
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Next, add the ground spices—turmeric powder, coriander powder, and red chili powder, along with about ¼ cup of water. Fry until the raw aroma of the spices dissipates and the water evaporates, leaving you with a thick masala.
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If using fresh green peas, add them to the masala and mix well. Pour in about ¼ cup of water, reduce the heat to low, cover the kadai, and cook for 4-6 minutes until the peas soften.
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Uncover and add the cabbage. If using frozen peas, add them along with the cabbage. Stir well to coat the cabbage with the masala. Fry on medium heat, stirring occasionally. At first it will deepen in color but as it softens, it will acquire the color of turmeric.
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Make sure that the cabbgae remains slightly crunchy while few shreds acquire a caramalized color.As the cabbage wilts, continue frying until it softens but remains slightly crunchy. I prefer not to cover the kadai, but you can if needed to cook the cabbage down further.
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During the last 2-3 minutes, increase the heat to high and bhuno the sabzi to develop a deep, nutty flavor. Sprinkle garam masala and amchur powder, then give it a final mix. Turn off the heat, garnish with chopped cilantro, and serve.
Notes
- Refer to the written post for my notes on how to cut the green cabbage.
- You can definitely add potatoes if you like! Just cube them and let them cook with the onions before adding the cabbage.
- Adding too much water can make the sabzi soggy. Just a splash is enough to help cook the peas and coat the cabbage with the masala.
- While leftovers are fine and keep well for 1-2 days refrigerated in an air tight container, cabbage sabzi tastes best when eaten fresh, as cabbage tends to release water over time.