Cabbage Curry

Cabbage Curry

This is a very simple, yet delectable dish that can be prepared in about 20 mins.

Pointer 1: Pick cabbage heads that feel firm and heavy. They do not have to be big in size.
Pointer 2: Adding a half-teaspoon of turmeric can make this dish more flavorful and colorful. Also read the health benefits of this wonder spice.


  • 1/2 head of medium-sized cabbage shredded, washed and drained
  • 1 Tbsp. canola oil or olive oil
  • 1/2 tsp. turmeric^
  • 1/2 tsp. mustard seeds
  • 1 to 2 dry red chillies
  • 1 Tbsp. curry leaves^ (if you have)
  • A few pieces of fresh coriander leaves (if you have)
  • Powdered asafoetida^ (if you have)
  • Salt to taste

Take a wok^ or a flat skillet. Heat the skillet on stove for a few seconds. Add oil. Add the ingredients in the following order. Add the red chillides. Roast it in oil for a minute. It will turn dark. Then add the mustard seeds. Let it spurt. Now add the cabbage. There will be some moisture in the cabbage from washing. This is good and helps the cabbage to cook fast. Now add the turmeric powder. If you like more turmeric, you may add another 1/2 teaspoon. Turn the cabbage a few times, then add the turmeric and other ingredients. Mix in. You may let it cook until at least half done. Now add the salt. Cook until water evaporates and cabbage is cooked enough. If a lid is placed to cover while cooking, it tends to steam and add more moisture. So, it is best to cook cabbage without a lid as it naturally contains water. Once cooked, you may add the curry and coriander leaves. They add a bit of aroma and taste to most dishes. This is enough for 1 regular serving for 4 people.

^ Please contact me for any of these ingredients or utensils.

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