Move over, cauliflower. It’s time for the king of cruciferous vegetables, cabbage, to shine—and we don’t mean only in kimchi.
Ah, cabbage—my old friend. I grew up eating cabbage—loads of it—and I’m probably in the minority as far as American youth go. While most of my friends were scooping up spoonfuls of cabbage coleslaw doused in mayonnaise at backyard barbecues, I experienced cabbage as only Indians do: in its purest, most simplified form. Sautéed alongside shredded coconut and a tempering of spices, cabbage became one of my favorite vegetables on the dinner table: we’d mix it with plain, steamed rice, flavored only by a spoonful of ghee, and boy was it satisfying.
This recipe is slightly different than the one of my childhood—it’s a North Indian take on Indian fried cabbage, meaning that it uses ingredients like red onion, garlic, and cilantro to complement the bite of the cabbage. And yet, the spices remind me of home—while this recipe features cabbage as the main vegetable, feel free to throw in some frozen peas, which are often paired with cabbage in an Indian vegetable side dish called patta gobhi matar ki sabzi. After all, it’s a great way to get in your greens for the day.
How do I make this Indian fried cabbage even better?
For the best Indian fried cabbage, make sure to use fresh, thinly sliced cabbage. Keeping the cuts consistent can ensure even cooking and the perfect texture that’s tender, yet still crunchy to the bite. The use of coconut oil in this recipe is a great one, as it carries a rich, flavorful heft that you won’t find in a sunflower seed or vegetable oil, and you can adjust the amount you use to enhance the dish’s richness—the two teaspoons in this recipe are simply a guideline.
Additionally, toasting the cumin seeds prior to stir-frying them with the garlic in the second step can enhance their natural aroma and bring out the nuttiness and savory undertones, adding a layer of complexity to the dish. For even greater flavor, switch out the nonstick skillet recommended for a seasoned cast-iron that will provide a great roast to the vegetables.
How do I store leftovers?
Simply store your leftovers in an airtight container or bowl with a lid, refrigerating them for 2 to 4 days at most. To consume, reheat in the microwave and eat—if you want to make sure the vegetables remain crisp, you can reheat them in a skillet with a quick sauté and a splash of coconut oil.
Serving suggestions
If you grew up in my household, there’d only be one right way to eat this: paired with some fluffy rice. While we always used white rice, this Turmeric Rice is the perfect complement to a simple stir-fried vegetable. To add in some protein, consider pairing it with a classic Dal Tadka or a robust Tofu Tikka Masala. And if one cruciferous veggie isn’t enough, you can serve it alongside this addictive Indian Roasted Cauliflower that provides the perfect, nutritious crunch.
Ingredients
- 2 teaspoons coconut oil
- 1 cup sliced red onion
- 1 large clove garlic minced
- 1/2 teaspoon cumin seeds
- 1/2 head green cabbage thinly sliced
- 3/4 teaspoon salt plus more to taste
- 1 teaspoon curry powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric
- Hot pepper flakes to taste (optional)
- Fresh cilantro leaves chopped (for garnish)
Instructions
- Heat coconut oil in a large nonstick skillet over medium-high heat. Add sliced red onion and sauté for 1 minute until it begins to soften.
- Stir in the minced garlic clove and cumin seeds. Cook for an additional minute until the garlic and spices are fragrant.
- Add thinly sliced green cabbage to the pan. Season with salt, curry powder, garam masala, and turmeric. Toss well to coat the cabbage evenly, and continue to cook for about 5 minutes until the cabbage is tender but still slightly crunchy.
- Remove the pan from heat and serve the fried cabbage warm, sprinkled with hot pepper flakes and garnished with cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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