Punjabi-Style Cabbage Recipe

Name: Punjabi-Style Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons (45 mL) oil; 1 tablespoon cumin seeds; 1 teaspoon turmeric powder (see Notes); 1/2 yellow or red onion, peeled and diced ( 1/2 cup [75 g]); 1 (1 inch [2.5-cm]) piece ginger root, peeled and grated or minced; 6 cloves garlic, peeled and minced; 1 medium potato, peeled and diced (1 cup [150 g]); 1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups [560 g]); 1 cup (145 g) peas, fresh or frozen; 1 green Thai, serrano, or cayenne chile, stem removed, chopped; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon ground black pepper; 1/2 teaspoon red chile powder or cayenne; 1 1/2 teaspoons sea salt

Servings: persons

3 tablespoons (45 mL) oil
1 tablespoon cumin seeds
1 teaspoon turmeric powder (see Notes)
1/2 yellow or red onion, peeled and diced ( 1/2 cup [75 g])
1 (1 inch [2.5-cm]) piece ginger root, peeled and grated or minced
6 cloves garlic, peeled and minced
1 medium potato, peeled and diced (1 cup [150 g])
1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups [560 g])
1 cup (145 g) peas, fresh or frozen
1 green Thai, serrano, or cayenne chile, stem removed, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 teaspoon red chile powder or cayenne
1 1/2 teaspoons sea salt

1
Slow Cooker Instructions:
2
1 Put all the ingredients in the slow cooker and mix gently.
3
Cook on low for 4 hours.
4
Serve with white or brown basmati rice, toti, or naan.
5
This is a great filler for a pita with a little drizzle of soy yogurt mira.
6
Stovetop Instructions:
7
In a deep, heavy pan, heat the oil over medium-high heat.
8
Add the cumin and turmeric and cook until the seeds sizzle, about 30 seconds.
9
Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
10
Add the potato.
11
Cook for 2 minutes, until soft.
12
Add the cabbage and cook for another 3 to 4 minutes, stirring occasionally to make sure all of the cabbage is mixed well with the spices.
13
Add the peas, chile, coriander, cumin, black pepper, red chile powder, and salt.
14
Turn the heat to low and partially cover the pan.
15
Cook until the cabbage wilts, about 8 to 10 minutes.
16
Some like to cook it a little longer.
17
My kids like it a tiny bit crunchy.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 tablespoons (45 mL) oil, 1 tablespoon cumin seeds, 1 teaspoon turmeric powder (see Notes), 1/2 yellow or red onion, peeled and diced ( 1/2 cup [75 g]), and more.

Yes, Punjabi-Style Cabbage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Punjabi-Style Cabbage

How did you like this recipe?

Frequently Asked Questions