The not-so-popular cabbage gets a spicy make-over with my Indian spices. This special spicy cabbage masala will not be boring to anyone!
I don’t think cabbage could be anyone’s favorite vegetable. I know. It is that white colored, boring looking vegetable which doesn’t look promising from any angle. It can only serve as a filler for stir-fry noodles or rice or the best of cabbage would be the coleslaw right?
Hold on to your conclusion until you try my Indian spiced cabbage masala / spicy cabbage masala. I bet you will change your opinion towards this innocent vegetable.
I haven’t recovered from the flu yet and the only thing that is giving me comfort from the past 3 days is that super-hot bowl of chicken soup. I bet I am the only one right now here who could enjoy a hot soup in such a hot summer!
And I just can’t wait to share my recipe of that super-soup! Hey that sounds nice no? Super-soup!
I was never fond of this vegetable and had tried to avoid it as much as possible. But on my dearest husband’s request I had to try a new recipe which is not too complicated yet doesn’t compromise on flavors. And finally I changed my opinion towards cabbage. I can’t even say “It’s not bad”; I am compelled to say – “It is really good”!
The best part of this recipe is that it is not complicated at all. You can look at it as a stir-fry recipe with Indian spices. The Indian spices used here are also very basic – turmeric, red chili, coriander and garam masala – I mean, which Indian curry doesn’t have that!
It doesn’t take a lot of monitoring also. Once you throw in the shredded cabbage, let it cook on its own. It would be done when the cabbage turns totally soft and somewhat mushy. It is a dry dish, so don’t forget to boil off all the excess water. Just a bit of patience and you reward yourself with a wholesome meal!
You can also throw in some chunky vegetables like cubes of carrots or potatoes for an added crunch. Do try it!
- Shredded Cabbage – 6 cups, firmly packed
- Vegetable oil – 4 tsp
- Mustard seeds – 1 tsp
- Cumin seeds – 1 tsp
- Asafetida – 1 pinch
- Garlic – 6 to 8 cloves, finely chopped
- Onion – 1, large, sliced
- Garam masala – 1 tsp
- Red chilli powder – 1 tsp
- Turmeric powder – ¼ tsp
- Coriander powder – 1 tsp
- Tomato – 1, large, chopped
- Sugar – 1 tsp
- Salt to taste
- Fresh coriander leaves – ½ cup, chopped
- Heat the vegetable oil in a wok/skillet and add the asafetida, mustard seeds, cumin seeds and chopped garlic. Saute it for a minute until the whole spices become fragrant and the garlic is lightly browned.
- Then add the sliced onion and cook it till it becomes soft and translucent.
- Next add the powdered spices – turmeric powder, coriander powder, red chilli powder and garam masala. Add a splash of water and saute the spices for 2 minutes until the oil re-surfaces.
- Then add the chopped tomatoes and stir well. Add the sugar, cover and cook until the tomatoes are totally soft.
- Add the shredded cabbage and salt. Mix everything well and cook covered on low heat till the cabbage is soft and cooked through. This will take about half an hour to 45 minutes.
- When you feel the cabbage is all done, boil off any excess water. Sprinkle the chopped coriander leaves and serve hot with Indian flatbread or rice!