Cabbage Sabzi ( Cabbage Potato Recipe)

Updated: June 10, 2024, By Swasthi

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.

Cabbage Sabzi

Recipe Comments

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).

Heat oil in a pan

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

Add aloo and saute

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.

Cover and cook

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

Add chili powder, turmeric

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

Add coriander powder or garam masala

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

Add cabbage

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

saute on a high flame

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.

Sprinkle salt and coriander leaves

Serve cabbage sabzi with rice or roti.

cabbage sabzi

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Recipe Card

cabbage sabzi

Cabbage Sabzi ( Cabbage Potato Recipe)

4.96 from 50 votes
This easy and healthy stir fried dish of cabbage potatoes is delicious and flavorful. It goes well as a side in any meal with rice or roti.
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings2 to 3

Ingredients (US cup = 240ml )

  • 250 grams (1 small) cabbage (chopped, patta gobhi)
  • 2 potatoes medium sized , cubed to ¾ by ¾ inch
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds (jeera)
  • 1 teaspoon garlic fine chopped, or ginger (optional)
  • 1 pinch hing (asafoetida, optional)
  • teaspoon turmeric (haldi)
  • 1 to 2 green chilies slit
  • ½ teaspoon red chili powder (or ¼ teaspoon cayenne pepper)
  • ½ teaspoon garam masala or coriander powder
  • 2 tablespoons coriander leaves chopped finely
  • teaspoon salt (divided, more to adjust)


  • Heat a pan with oil and add the cumin seeds. When they begin to sizzle, add garlic and let cook for a minute until aromatic. Add hing and dice potatoes.
  • Saute for 2 to 3 mins. Cover and cook until fork tender, just cooked but not mushy. If required, sprinkle some water to help cook the potatoes well.
  • Add red chili powder, half of the salt, turmeric, garam masala and green chilies. Saute for a minute and add the cabbage.
  • Stir fry on a medium high heat until the cabbage is done to your liking. I prefer to keep the cabbage crunchy yet slightly tender. It takes me 3 to 4 mins only.
  • Sprinkle rest of the salt and turn on the flame to high. Saute until the salt is mixed well. Garnish with coriander leaves.
  • Serve cabbage sabzi with rice or chapathi.

NUTRITION INFO (estimation only)

Nutrition Facts
Cabbage Sabzi ( Cabbage Potato Recipe)
Amount Per Serving
Calories 232 Calories from Fat 63
% Daily Value*
Fat 7g11%
Sodium 131mg6%
Potassium 1092mg31%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 4g4%
Protein 7g14%
Vitamin A 325IU7%
Vitamin C 73.2mg89%
Calcium 114mg11%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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About Swasthi

I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me

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5 stars
This was lovely and a different method than my usual cabbage sabzi. Thanks! I’ve tried a few of your recipes and will be back for more!

5 stars
I have made 3 of your recipes so far and they were alllllll delicious!! This one was no different. I can’t believe how simple this was but delicious. It makes eating meatless a lot tastier !!!

5 stars
Made this using prepackaged cabbage mix. It was delicious! I might add a sprinkle of coconut next time.

5 stars
I tried it and this tastes amazing..thanks for the recipe ♥️

5 stars
So simple and quick, yet so yummy. Definately a keeper.

5 stars
This was a very tasty dish which I enjoyed with some Channa Masala and Chapatis. There is enough to fill my lunch boxes for next week……Thank you!!

This was a very tasty dish which I enjoyed along with Channa Masala and Chapatis….There sis enough also for my lunch boxes for next week….Thank you!!

4 stars
A simple preparation with basic ingredients but so tasty. Loved it with rotis.

5 stars
Great recipe! A real quarantine banger. 🙂

Hello, I tried this at home in Dubai during the lockdown…came out awesome.

Thank you

4 stars
I think this veggie tastes better without garlic but that is a personal preference.

5 stars
dear swasthi,
when do you put the hing and turmeric?
thank you for your recipe and feedback/comment.