Cabbage Sabzi ( Cabbage Potato Recipe)

Cabbage Sabzi is a simple stir fried dish of cabbage and potato with spices. It is made with basic pantry staples and is delicious on its own. We usually serve it with rice, roti or put it in sandwiches and wraps/roti rolls. It is filling, nutritious and easy to make. Cabbage Sabji has the delicious flavors of pan fried cabbage with perfectly spiced, tender and super flavorful potatoes.

About Cabbage Sabzi

This Cabbage Potato dish goes by the name Aloo Patta Gobhi, where aloo is the Hindi word for potato and patta gobhi for cabbage. It is made in numerous ways and in this post I share the way I make it at home. My cabbage sabzi is tasty, well spiced and both the veggies are perfectly cooked the way they should be. A perfectly made dish should have the cabbage retain a slight crunch, while the potatoes are fully tender and soft from inside.

This recipe does not use onions or tomatoes, so you don’t need to prep up much, other than chopping cabbage, garlic, chili and potatoes. Aloo patta gobhi is best served hot if you like the crunch of the cabbage. But I put this often in the school and office to eat with roti or sometimes wrap it in rotis to make the rolls.

There are different kinds of cabbage available depending on where you live. This dish is made with green cabbage also known as English cabbage (in Asian countries). Always look for tender/young cabbage as the mature veggies take longer to cook and are likely to produce a sulfur smell when cooked longer.

How to prepare Cabbage

If you are new to cooking, I know your first question would be about “how to clean and chop cabbage?” I have you covered with that part here. Cabbage especially organic cabbage can be prone to tiny bugs, hidden inside. So in India, the cabbage is soaked in hot water to bring out these creatures, if any. I haven’t come out of this practice even after living outside India for many years. If you don’t care, just leave out the hot water step mentioned below.

• Cut the whole cabbage to quarters (4 portions) and remove the core to discard. Heat water in a pot until slightly hot, not very hot. When you dip your finger into the water, you should feel it is hot, not burning hot. If you add to very hot water, it will soften, so don’t do that.
• Stir in a tablespoon of salt and immerse the cabbage quarters into it. Let rest for 5 mins. Any bugs hidden in the cabbage would swim out to the water. Drain the water, remove the quarters and immerse in fresh water. Remove from water and shake off gently to get rid of the excess water.
• Chop them the way you want. I slice each lengthwise and then chop to smaller portions.

More similar recipes you may like
Cabbage Curry
Easy Cabbage Stir Fry
Cabbage Fried Rice
Cabbage Poriyal

Photo Guide

Step by step photo instructions

1. Heat oil in a pan and add cumin seeds. When they begin to sizzle, add garlic or ginger garlic paste. Saute until the raw smell has gone. Add hing (optional).

2. Add chopped aloo and saute for 2 to 3 mins.

3. Cover and cook until fork tender. If required, sprinkle 1 to 2 tbsps water as you cook. Potatoes must be just cooked yet firm and not mushy.

4. Add chili powder, half of the salt, turmeric and green chilies. I used deseeded chilies just to reduce the heat.

5. Add coriander powder or garam masala. Saute for a minute until aromatic.

6. Add cabbage. Make sure the potatoes are cooked before adding cabbage.

7. Begin to saute on a high flame if your cabbage is still moist. Else medium heat will do.

8. Stir fry until cabbage is done to your liking. I prefer to cook it partially so it won’t loose the crunch & become soggy. Taste test and stir fry as much as you like. Sprinkle salt and coriander leaves. Stir fry on a high flame until the salt dissolves.

Serve cabbage sabzi with rice or roti.

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