Cabbage Subzi

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.  

Ingredients: 

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 

 

Method: 

  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

 Tips:

  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.

 

0 thoughts on “Cabbage Subzi

    1. Hi Geeta,

      hmmm…I’m sorry, but I have never tried using toor daal for seasoning. I suppose you could but I’m sure the flavor will be different.

  1. lovely recipe, i also make putting these dals sometimes but i did not know that we should put salt at the end so that it does not become soggy. thanks a lot.can u please suggest some dishes during diwali party at home.

  2. Hi Anuja and Hetal,

    I live on a small island with no easy access to fresh curry leaves. I’ve tried dried curry leaves but they don’t have much flavour.

    I might be able to get some fresh curry leaves next time I leave the island to big city. If I do, how could I store the curry leaves to retain the flavor and extend there “shelf” life? Also, is there an easy substitute for curry leaves?

    Thanks for the great videos,
    Sam (from Canada, eh)

  3. Dear sisters:
    Thanks for this delicious recipe. I am a vegetarian. Your dishes are all worth trying and enjoying. You two have awesome talent.
    Best wishes
    Rishi

  4. Strange I never thought one could you those 2 daals, it does make alot og difference..for the better,
    Thanks for the beautiful recipes.

  5. Dear Anuja & Heatal…
    Lovely site… just a small suggestion, you can add some grated carrot at the end its gives very nice flavour,texture and colour, this is how I make it at home.
    Looking forward for many more recipies.
    Regards and Best wishes
    Samatha

  6. hi,
    to give it a better taste we can add a pinch of sugar too rather than adding lime..it will taste awsome with chapati.. that was sanjeev kapoor’s advice to me.

  7. Hi, Love cabbage subzi, I do the same way, But I always include onions, I am wondering how will it taste one without onions. Gonna give it a try. I am so glued to SMTC these days. I have asked few of my friends to try your recipes. You guys are awesome. Keep Going!!

  8. 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 🙂

  9. 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.

  10. 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:-)

  11. 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!

  12. 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.

  13. 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.

  14. 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

  15. 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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