Cabbage Sabzi / Bhaaji

January 11, 2007 at 4:08 pm (cabbage)

pict0001.JPG 

Method 1 – Cabbage with carrot, peas and potato served with Naan 

I made two easy recipes of  cabbage sabji / bhaaji. Both are simple, with similar ingredients yet different, each with a distinct flavor! 

 

Ingredients for Recipe 1

  • Cabbage – grated – 2 cups
  • Carrot – 1 – diced
  • Green Peas  - ½ cup
  • Potato – 1  - diced
  • Onions – 1 large – cut into thin strips
  • Tomato – 1 large chopped
  • Green Chilli  - 1 chopped
  • Jeera / Cumin – 1 tsp
  • Turmeric – ½ tsp
  • Mustard  - 1 tsp
  • Urad dal – 1 tsp
  • Sugar – ½ tsp
  • Curry Leaves – 2-3
  • Salt and Pepper – to taste
  • Oil – 1 tsp
  • Sabji  Masala / Garam Masala – 1 tsp
  • Red Chilli powder – ¼ tsp
  • Cilantro and Lime Juice – for garnishing

 

Method 1 

  • In a pan, heat oil, add mustard, cumin, curry leaves. Saute till mustard seeds pop and urad dal turns brown.
  • Add Onions and sauté till brown.
  • Add cabbage, carrot peas and potato.Mix well and sprinkle some water.
  • Cook covered till all veggies are soft .
  • Add turmeric, salt and pepper, sugar and masala and red chilly powder and tomato. Mix well
  • Cook covered.
  • Garnish with cilantro and lemon juice.
  • Serve hot with chappati / naan / rice

pict0005.JPGMethod 2 – Cabbage with coconut served with rice and tomato rasam

  

Ingredients for Recipe 2

  • Cabbage – grated – 2 cups
  • Carrot – 1 – grated
  • Onions – 1 large chopped
  • Tomato – 1 large chopped
  • Green Chilli  - 1 chopped
  • Jeera / Cumin – 1 tsp
  • Turmeric – ½ tsp
  • Mustard  - 1 tsp
  • Urad dal – 1 tsp
  • Sugar – ½ tsp
  • Curry Leaves – 2-3
  • Salt and Pepper – to taste
  • Oil – 1 tsp
  • Sabji  Masala / Garam Masala – 1 tsp
  • Red Chilli powder – ¼ tsp
  • Coconut – grated – 2-3 tsp
  • Cilantro and Lime Juice – for garnishing

 

 

Method 2 

  • In a pan, heat oil, cumin, curry leaves and urad dal. Add Onions, tomato and grated coconut and sauté till brown. Add turmeric and all other spices.
  • Cool and grind into a paste.
  • In the same pan, heat ½ tsp of oil, add mustard seeds and suate till it pops.
  • Add cabbage and carrot, salt and pepper and sugar
  • Sprinkle some water and cook covered till carrots are soft minutes
  • Add the paste and mix well.
  • Cover and cook well
  • Garnish with cilantro and lemon juice.
  • Serve hot with chappati / naan / rice

 

 

 

 

 

 

9 Comments

  1. Lakshmik said,

    January 11, 2007 at 7:58 pm

    So true. Cabbage is such a versatile veggie and you can combine with so many other veggies to create a delectable recipe. Thanks for the recipes.

  2. Trupti said,

    January 12, 2007 at 11:24 am

    Looks very yummy….especially the Rasam! Do post a recipe for that!

    Cheers,Trupti

  3. Nidhi said,

    January 12, 2007 at 1:49 pm

    Right, cabbage is a very versatile vegetable. I also make it the same way but I add Cumin seeds instead of mustard seeds. Also wanted to say, that Rasam look wonderful.

  4. Dilip said,

    January 15, 2007 at 5:25 pm

    I love cabbage bhaji, both your methods are different to the way I make it. I am gonna try your receipe for sure…thanks for sharing…take care

  5. Jasmine said,

    January 16, 2007 at 12:57 pm

    Thanks Lakshmi, Trupti ,Nidhi and Dilip.

  6. Pooja said,

    January 18, 2007 at 5:25 am

    cabbage is the only veggie comes to rescue me ,when i m running out of time. i love it,as it goes well with anything added to it. thanks for sharing it.
    i would love to see your rasam recipe sometime .
    thanks
    -Pooja

  7. Pam said,

    October 30, 2007 at 1:36 pm

    I have been surfing around looking for a recipe, and have come across a couple of Indian cooking sites. First, now I am hungry. Second, I wish I could cook like that. I have two kids, so I have become pretty competent, but I still have to pay for good Indian food :) Third, your site is beautiful.
    By the way, what I was looking for was called “Green Patta Bhajis” in a restaurant I loved in London (Kismet), and I cannot find this dish anywhere. The cabbage was sliced and fried just as it comes of the head.

    Thanks

  8. eshan said,

    December 22, 2007 at 5:07 pm

    i like your websites background.

  9. akshay kadam said,

    June 2, 2008 at 6:36 pm

    I tried this recipe today and that also in New Jersey near New York…long away from India. It gave me a feeling of being in my motherland and enjoying the sabji made by my mother. My 4 roommates also enjoyed the dish a lot. Thanks


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