14 Responses to “Cabbage Subzi”

1. Angela Says:
   December 7th, 2007 at 8:11 am

   Great Recipe…thanks..

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2. Jaya Says:
   February 16th, 2008 at 7:48 pm

   If you add lemon juice to it it tastes even better.

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3. Pavithra Says:
   August 7th, 2008 at 5:25 am

   Hi Hetal and Anuja,

   I tried this one and came out awesome. I was never able to make cabbage subzi without making the cabbage mushy but thorugh this I have learnt how to cook it just right.

   Thanks again!

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4. ranjana Says:
   August 24th, 2008 at 8:30 pm

   hi hetal and anuja,
   thanks for such an awesome subzi of cabbage.whenever i tried cabbage it came out as a soggy dish but now i have learnt how 2 make it a perfect dish n chana daal gives it a nice flavour.thanx alot

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5. Raj Says:
   September 17th, 2008 at 2:42 pm

   How do you store fresh cilantro – mine always goes bad in 2 days.

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6. hetal Says:
   September 18th, 2008 at 6:44 pm

   Hi Raj,

   Here is the best way I’ve found to store fresh cilantro:

   When you bring it home from the grocery store, remove the rubber band or twist tie and spread it out on a couple of paper towels on your counter. Let all of the water dry out (usually about an hour) and then roll up the paper towel with the cilantro inside. Place this paper towel/cilantro roll in the plastic bag in which it came and store it in the refrigerator. It will last anywhere from 1 1/2 – 2 weeks.

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7. Sheepi Says:
   October 10th, 2008 at 2:10 pm

   Hello Ladies,

   Love this cabbage dish! Earlier hated the thought of making cabbage dish bt love it now after watching your video on cabbage sabji.

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8. joe Says:
   January 11th, 2009 at 2:18 pm

   Hi,
   I tried this twice and both times the channa dal and urad dal came out to hard to eat. How do you soften it enough to not break a tooth!

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9. anuja Says:
   January 12th, 2009 at 1:43 pm

   Hi Joe,
   Couple of things that may be the contributing factors to the daal not cooking:
   -the oil is too hot, so the daal is turning red/brown on the outside but is not getting cooked on the inside.
   -if the daal is very old, it has a funny smell and it takes longer to cook.
   Try this:
   - reduce the heat and cook a little longer.
   -soak the daal in water for about 1/2 hour, drain the water, pat it dry and then use it.
   Hopefully you will have all your teeth intact after that:-)

   [Reply]

10. Swati Says:
    April 3rd, 2009 at 10:40 pm

    Hello Hetal and Anuja,

    Whenever I want to cook something different, your online shows helps me a lot. Also, my husband loves all the dishes. He always ask me; who taught you all these, but i am just going to keep it secret. Anyways I loved you Cabbage sabzi. First time I saw that we do add dals in our cabbage sabzi. I didn’t know that. I want you to show one subzi, i don’t if you already knew that. I do have good receipie if you watn.

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11. Penguin19 Says:
    November 3rd, 2009 at 11:55 pm

    Hi Anuja and Hetal,

    When you say that you always have cabbage handy, is there a way to store it more than a week? I use frozen chopped cabbage for soups but that’s about it. I am afraid if I do the same for a subzi, the subzi might get too soggy.

    Thank you in advance for your reply!
    Your forever fan

    [Reply]

    

    hetal Reply:
    November 4th, 2009 at 7:37 pm

    We usually buy a fresh head of cabbage. It stays fresh in the refrigerator for weeks and weeks.

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12. sreoshi Says:
    January 23rd, 2010 at 9:14 am

    really good

    [Reply]

13. Deepa Says:
    February 24th, 2010 at 9:43 pm

    This turned out very nice. We liked it very much.

    [Reply]

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