Spiced Indian Cabbage
Brighten up your mealtime with Spiced Indian Cabbage, a vibrant, low-effort dish bursting with bold flavors and wholesome ingredients! This quick and healthy side features finely shredded cabbage infused with aromatic spices like cumin, mustard seeds, turmeric, and red chili powder—a fragrant combination that’s lightly sautéed to preserve the cabbage’s tender crunch. Accented with fresh ginger, garlic, and green chilies, each bite is a harmonious balance of warmth and zest, further elevated by a dash of tangy lemon juice and a sprinkling of fresh cilantro. Perfect as a savory accompaniment to rice, flatbreads, or hearty curries, this gluten-free and vegan-friendly recipe is ready in just 35 minutes, making it an effortless yet impressive addition to any Indian-inspired menu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium head (about 800g) Green cabbage
- 2 tablespoons Oil (vegetable, coconut, or mustard oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 small (sliced) Green chili
- 3 cloves (minced) Garlic
- 1 inch (grated) Ginger
- 1 teaspoon (adjust to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro leaves
- 1 tablespoon Lemon juice
Instructions
Remove the outer leaves of the cabbage, cut it in half, and finely shred the leaves. Set aside.
Heat oil in a large skillet or wok over medium heat.
Add cumin seeds and mustard seeds to the hot oil and let them sizzle for about 30 seconds, until fragrant.
Stir in the minced garlic, grated ginger, and sliced green chilies. Sauté for 1-2 minutes until fragrant, but avoid burning.
Reduce the heat slightly and add the turmeric powder, red chili powder, and coriander powder. Mix well to bloom the spices, about 30 seconds.
Add the shredded cabbage to the skillet and toss thoroughly to coat it with the spices.
Season with salt and stir well. Cover the skillet with a lid and let the cabbage cook on low-medium heat for 10-12 minutes, stirring occasionally, until tender but not mushy.
Once the cabbage is cooked, remove the lid and cook for an additional 2-3 minutes to evaporate any excess moisture.
Turn off the heat and stir in the lemon juice for a fresh tangy flavor.
Garnish with chopped fresh cilantro leaves before serving.
Serve warm as a side dish with rice or flatbreads, or enjoy it on its own as a light, healthy meal.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2528 mg | 110% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 27.7 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 413 mg | 32% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1757 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.
