Cabbage Stir Fry

Cabbage Stir Fry

  • Servings: 2
  • Difficulty: easy
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Cabbage – 1/2 head, finely chopped (Red/Green)
Mustard Seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Dry red chili – 1 chopped
Curry leaves – 1 spring
Asafoetida – 1/4 tsp
Ginger – 1/2 tsp, finely minced
Turmeric powder – 1/2 tsp
Green chilies – 2, slit half way
Coriander powder – 1/2 tsp (optional)
Fresh grated coconut (unsweetened) – 2 tbsps
Avocado or Olive oil – 2 tbsp
Salt to taste
Heat oil in a pan,  add mustard seeds and cumin seeds until they splutter.
Add dry red chilies, green chilies, ginger, curry leaves, asafoetida and turmeric powder and saute for a few seconds on medium flame.
Add the chopped cabbage and mix to combine well. Cook without lid for 9-10 minutes. Lower flame, place lid and cook for another 5 minutes, ensuring its cooking and not sticking to the bottom of the pan.
Remove lid, add coriander powder and salt and mix. Cook for another 5-6 minutes and turn off heat.
Garnish with chopped coriander leaves or grated coconut. Serve warm. Additionally you can squeeze some lemon juice too 🙂


Here’s the one with Green Cabbage..:- Cabbage

3 thoughts on “Cabbage Stir Fry

  1. For a crispy crunchy version try this. Instead of chopping cut the cabbage into long thin strips. Exclude the core. Once the spices are sauted, turn the heat to medium high or high and add the cabbage. This is important – Do Not Cover. Turn the cabbage over so the oil and spices mix well. Tossing in a large wok works splendid. In a couple of minutes the cabbage will start to wilt. Add in the shredded coconut. Turn or toss a few times to mix in the coconut. In a minute coconut will start to loose its white color. Turn off the heat and let it rest. The cabbage will cook further in the residual heat. In about two minutes its ready to serve the crunchy tasty cabbage.


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