Cabbage with Green Peas
Elevate your weeknight dinners with this vibrant and nutritious recipe for **Cabbage with Green Peas**, a flavorful stir-fry seasoned with aromatic spices. In just 35 minutes, transform humble ingredients like tender shredded cabbage and sweet green peas into a delicious dish, perfectly infused with the warmth of turmeric, the heat of red chili, and the earthy crunch of mustard and cumin seeds. Sautéed with fragrant garlic and green chili, this vegan and gluten-free recipe is an ideal side for rotis, steamed rice, or even served on its own. Garnish with fresh cilantro for a burst of color and herbaceous freshness. Quick, healthy, and easy to prepare—this recipe is a must-try for lovers of bold, Indian-inspired flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head (approximately 1.5 lbs) cabbage
- 1 cup green peas
- 2 tablespoons oil (vegetable or sunflower)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 1 teaspoons salt
- 2 garlic cloves
- 1 green chili
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Begin by prepping the ingredients. Finely shred the cabbage. Peel and mince the garlic cloves. Finely chop the green chili, or leave whole if you prefer less heat.
Heat 2 tablespoons of oil in a large skillet or wok over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle for about 30 seconds, until they start to crackle and release their aroma.
Add the minced garlic and green chili to the skillet. Sauté for about 1 minute, stirring frequently, until the garlic becomes fragrant but not browned.
Stir in the turmeric powder and red chili powder. Mix well to combine with the oil and spices.
Add the shredded cabbage to the skillet, tossing well to coat it in the spiced oil mixture.
Season the cabbage with salt and continue to sauté for 5-7 minutes, stirring occasionally, until it begins to soften.
Add the green peas to the skillet. Mix them gently with the cabbage and cover the skillet with a lid.
Reduce the heat to low and let the dish cook for another 10-12 minutes, until the cabbage is tender and the peas are cooked through.
Remove the lid and check for seasoning. Adjust salt or spice levels if needed.
If desired, garnish with freshly chopped cilantro before serving.
Serve hot with rotis, rice, or as a simple side dish to your meal.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2502 mg | 109% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 31.2 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 367 mg | 28% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1728 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
