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I always keep some cabbage handy because it has a long shelf life.  It’s great for those days when I can’t think of anything else to make.  


Cabbage – 4 cups finely chopped

Oil – 1 tbsp

Mustard seeds (Rai) – 1 tsp

Channa daal – 1 tbsp

Urad daal – 1 tbsp

Asafoetida (Hing) – 1 pinch

Turmeric (Haldi) – ¼ tsp

Curry leaves – 1 sprig

Ginger – ½ tsp grated

Red chili [whole] – 1 or 2, to taste

Green chili – thinly sliced, to taste

Salt – to taste

Fresh shredded coconut – to taste

Cilantro – 5 sprigs chopped 



  1. Heat Oil on a medium flame in a non-stick pan (similar to a wok).
  2. Add Mustard Seeds and cover for a few seconds to let them sputter.
  3. Add Channa and Urad Daal – allow them to turn light golden brown.
  4. Add Asafoetida, Turmeric, Red Chili, Curry Leaves, Ginger, and Green Chili(preferably in that order).
  5. Add Cabbage and mix well.
  6. Allow it to cook uncovered – stirring frequently.
  7. Add Salt to taste and mix well.
  8. Garnish with a sprinkle of fresh grated coconut and cilantro.
  9. Serves 4


  1. To save time, use a food processor to shred the cabbage.
  2. Cook cabbage uncovered and add salt only in the end or the cabbage will become soggy.
  3. Try adding green peas or shredded carrots along with the cabbage for a change.


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