Cabbage curry recipe – A simple cabbage masala curry to go with rice or chapathi. Cabbage can be used in a variety of Indian food recipes like paratha, curry, stir fry, raita, kootu, chutney, vada, soup, salad and kofta. This cabbage curry recipe is a good addition to the menu since it is healthy, simple, quick to make and tastes delicious.
This simple cabbage curry goes very well with plain steamed rice, roti and even in sandwiches and wraps. This goes well in tiffin box too.
You may also like to check this collection of 14 cabbage recipes.
Cabbage vada
Chinese style cabbage stir fry,
steamed cabbage recipe,
cabbage stir fry,
quick cabbage rice,
cabbage paratha
Simple cabbage curry recipe
Cabbage curry
Ingredients (1 cup = 240ml )
- 1 tbsp oil or as needed
- ½ tsp cumin or jeera
- ½ tsp mustard seeds
- 1 tsp ginger or ginger garlic paste or grated
- 1 large onion thinly sliced (optional)
- 1 large tomato finely chopped (optional)
- salt as needed
- 1/8 tsp turmeric or haldi
- ½ tsp red chili powder
- ¾ tsp garam masala or sambar powder as needed
- ¼ cup green peas or 2 tbsp chana dal (soaked and cooked)
- 2 to 3 cups cabbage chopped
- 2 tbsp coriander leaves finely chopped
How to make the recipe
Preparation
- Remove the outer leaves of cabbage and cut to quarters. Soak them in salted water for sometime. Cut and discard the core.
- Chop the cabbage and set aside. Alternately, chop the cabbage and add to salted water. Drain off and set aside.
Making cabbage curry
- Add oil to a hot. When the oil turns hot, add mustard and cumin. When they begin to sizzle, add ginger garlic and fry till it turns aromatic.
- Add sliced onions and fry till they turn transparent. Transfer tomatoes, salt and turmeric. Fry until the tomatoes turn mushy and soft.
- Add spice powders and fry for a minute for the raw smell to go away. Next add green peas and then saute for a minute.
- Add chopped and drained cabbage. Stir for the masala to coat the cabbage well and fry for 2 to 3 minutes.
- Fry until the cabbage is cooked to your liking. If needed cover and cook. Sprinkle Coriander leaves. Serve cabbage curry with rice or roti.
NUTRITION
Preparation for cabbage curry recipe
1. Pour oil to a hot pan. Then add cumin and mustard. When they begin to splutter, add ginger garlic paste or grated ginger. Fry until the raw smell disappears. You can also add ginger garlic paste after frying onions.
2. Add onions and fry until they turn transparent.
3. Next add in tomatoes, salt and turmeric. Fry until the tomatoes turn completely mushy and soft.
4. Add red chili powder, garam masala. Fry for one to two minutes without burning. I usually add some curry leaves here along with spice powders, this time i didn’t use since i didn’t have. Before proceeding to the next step, make sure the raw smell of tomatoes has completely gone.
5. Transfer green peas and saute for a minute. You can use fresh/ frozen peas. Dried peas or chana dal can also be used to make this curry. Soak dried peas for about 10 to 12 hours. If using chana dal soak for one hour, cook and use here.
How to make cabbage curry
6. Add cabbage.
7. Mix everything till the masala coats the cabbage well. Fry for about 2 to 3 minutes.
8. Cover and cook until cabbage is cooked. If the cabbage is very tender and young, cook without covering. It may release a lot of moisture and make the curry mushy. Some like to eat crunchy, you can just switch off when it is done to your liking. We like slightly soft cooked.
9. Add coriander leaves and stir well.
Serve cabbage curry with rice or roti.
pen says
Made 12 doz dinner rolls excellent nice yellow color ,
swasthi says
Thank you
coralcrue says
Fantastic! I never thought of making cabbage curry but your recipe proved tasty and everyone loved it. Thank you so much
Sai says
Thank you Swasthi garu. Your recipes are very helpful for me.
swasthi says
Welcome Sai garu
Glad to know the recipes are useful. Thanks for rating the recipe
Pramod yadav says
Good
Lorrie says
I’m just one week home from a cycling holiday in rural Kerala where I experienced the best vegetarian food I’ve ever tasted.Curry for breakfast,dinner and tea!
Desperate for the taste of Indian food but with only a cabbage in the house and fresh spices I brought home from my visit to a Spice Farm last week,I made your cabbage curry dish.It was absolutely gorgeous and took me straight back to beautiful Kerala. Thankyou
swasthi says
Hi Lorrie
Glad to know you. You are welcome
🙂
Happy to know you liked the curry.
Thanks for writing.
Have a wonderful weekend.
Tina Caution says
Similarly, I just returned from India & was craving curry. I follow the Slimming World way of eating & was surfing the net to find a way to use my cabbage up. This was delicious and I shall be recommending it to my group.
swasthi says
Thanks for trying Tina
debbie says
Great recipe! I used napa/savoy cabbage, so there was no need to soak first. I will double it next time in order to use the entire cabbage.
swasthi says
Thanks Debbie
Oh I never tried using napa cabbage. Will have to try it sometime.
divya says
Hi,
I usually cook variety of recipes from net. but dont know. these days whatever i do, i am not able to cook properly. and so i tried from your site. while cooking it tastes good. but by noon or night the taste is getting changed.
Please help me in this as i tried lot of times to change the style of cooking but nothing gives the best.
swasthi says
Hi Divya
Any food that is cooked tastes best within 2 hours. After that food begins to decompose and the taste begins to change. SO after cooking it has to be refregerated with in 30 mins of cooking. If the food is made for consumption in school or office (i.e in lunch box) then curries that have been cooked without using water and too many tomatoes keep good for long hours. That is dry curries.
When you pack you must always cool the food completely and then only transfer to a box. It should not be touched by hand and must be handled only with spoons.
Hope this helps
divya says
Hi
i have a doubt. i have done the Rasam recipe as per your menu. but want to confirm if the rasam powder which you gave can be stored for future.
swasthi says
Yes you can store
barbie says
I really very like your recipes
swasthi says
Thanks Barbie
charu says
Looks yummy, Its going to be on my cookbook reciepe
swasthi says
Thanks
Dhanu says
Thanks for simple recipe. It is pretty straightforward. I added peanuts along with onion.
swasthi says
welcome Dhanu
Adding peanuts sounds good.
will try.
Thanks for the feedback
Abhay says
Nice recipe
swasthi says
Thanks
Anusha says
Tried this recipe. Came out really well. Also, pretty quick to make.
swasthi says
Thanks Anusha
Anonymous says
Nice
currylover says
This curry was simply amazing ?
swasthi says
thank you
Anu says
Yummy
swasthi says
Thanks Anu
Sari says
I made this earlier with cabbage and I liked the recipe. Today I didn’t have cabbage, so I just used cauliflower instead of gabbage, and it was still good! Thank you.
swasthi says
Welcome Sari,
Iam so glad you liked it. A good try with cauliflower. Thanks for the share
Jolly Homemade Recipes says
Delicious cabbage curry..I didn’t add onions in cabbage curry but your recipe forcing me to add onions next time when I prepared at home…lovely recipe Swasthi !!
swasthi says
Thanks Jolly.
Sailaja says
Hai,
Ur recipies are very clear, easy to prepare and tasty, especially the chicken lemon starter i liked it very much.
swasthi says
Thanks Sailaja. Iam glad you liked the lemon chicken
Piyali says
An indigenous INDIAN curry so integral to Indian home spreads. I am therefore simply loving this delicious cabbage curry.
swasthi says
Thanks Piyali
Maria Nasir says
All I need is a paratha to go with it! Or maybe I can stuff the left overs in a paratha, that is if there will be any left overs from this delicious curry! Loving it Swasthi ! 🙂
swasthi says
Thanks Maria