Indian Stir Fried Cabbage
Brighten up your table with the irresistible flavors of Indian Stir Fried Cabbage, a quick and healthy side dish bursting with vibrant spices. In just 25 minutes, transform humble cabbage into a fragrant, golden delight with the warmth of turmeric, the zest of mustard seeds, and the subtle heat of fresh green chili. Infused with earthy cumin and an optional touch of aromatic curry leaves, this recipe balances spice with the tangy freshness of lemon juice and the herby finish of cilantro. Perfectly tender yet slightly crunchy, this stir fry pairs beautifully with rice, roti, or your favorite curry. It's a gluten-free, vegan-friendly dish that’s simple to prepare but rich in authentic Indian flavors—ideal for lunch, dinner, or meal prep!
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Recipe Information
Ingredients
- 1 medium head (approximately 600g) Cabbage
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 piece (slit lengthwise) Green chili
- 1 teaspoon (finely chopped) Ginger
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoons (adjust to taste) Salt
- 8 pieces (optional) Curry leaves
- 1 tablespoon Lemon juice
- 2 tablespoons (chopped, for garnish) Fresh cilantro
Instructions
Remove any damaged outer leaves from the cabbage and slice it into thin strips or finely shred it. Set aside.
Heat the oil in a large skillet or wok over medium heat.
Add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds.
Add the curry leaves (if using), chopped ginger, and green chili. Stir and sauté for 1 minute until fragrant.
Stir in the turmeric powder and red chili powder, cooking for another 30 seconds to release the aroma of the spices.
Add the shredded cabbage to the pan and toss well to evenly coat it with the spices.
Season with salt and stir. Cover the skillet with a lid and cook on medium heat for 5 to 7 minutes, stirring occasionally.
When the cabbage is tender but still slightly crunchy, remove the lid and sauté for an additional 2 minutes to evaporate any excess moisture.
Turn off the heat and squeeze lemon juice over the cabbage. Toss to combine.
Garnish with freshly chopped cilantro before serving.
Serve hot as a side dish with rice, roti, or as part of a larger meal.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 20.8 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 310 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1309 mg | 28% | |
*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.
