Low Sodium Cabbage Sabzi
Elevate your healthy cooking game with this flavorful and nutrient-packed Low Sodium Cabbage Sabzi! Perfect for those watching their salt intake, this Indian-inspired side dish combines finely shredded green cabbage with a vibrant medley of spices like turmeric, cumin, and coriander. Aromatic ginger and garlic, along with a splash of tangy lemon juice, add depth and zest to every bite. Lightly sautéed to retain a satisfying crunch, this quick and easy recipe is ready in under 30 minutes. Serve it hot alongside chapati, rice, or enjoy it as a standalone dish for a guilt-free, heart-healthy meal. Ideal for vegetarians and anyone seeking a wholesome, low-sodium option!
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Recipe Information
Ingredients
- 1 medium head (approximately 1 pound) Green cabbage
- 2 tablespoons Olive oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Red chili powder
- 1 inch piece, grated Ginger
- 2 cloves, minced Garlic
- 1 small, chopped Green chili
- 1 medium, chopped Tomato
- 2 tablespoons, chopped Cilantro leaves
- 3 tablespoons Water
- 1 tablespoon Lemon juice
Instructions
Start by washing the cabbage thoroughly under running water. Remove the outer leaves if they are wilted or damaged.
Quarter the cabbage and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer.
Heat olive oil in a large pan over medium heat.
Once the oil is hot, add mustard seeds and cumin seeds, and allow them to splutter for about 30 seconds.
Add the grated ginger and minced garlic to the pan. Saute for about 1 minute until they release their aroma.
Add chopped green chili to the pan and saute for another 30 seconds.
Add the chopped tomato and cook until it softens, approximately 2-3 minutes.
Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the tomato mixture.
Add shredded cabbage to the pan and mix well to coat the cabbage with the spice mixture.
Add 3 tablespoons of water to the pan to prevent the spices from burning and to help the cabbage further cook down.
Cover the pan with a lid and let it cook for 10 minutes over medium heat, stirring occasionally, until the cabbage is tender but still retains some crunch.
Once the cabbage is cooked to your liking, remove the lid and increase the heat to medium-high to evaporate any excess liquid.
Add lemon juice to the cabbage and toss well to combine.
Garnish the cabbage sabzi with chopped cilantro leaves before serving.
Serve hot or warm as a side dish with chapati, rice, or enjoy as it is.
Nutrition Facts
Calories |
485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1287 mg | 56% | |
| Total Carbohydrate | 48.9 g | 18% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 26.4 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1409 mg | 30% | |
*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.
