Cabbage stir fry is an easy go-to dinner for me along with either rice or flatbreads. This is healthy too. Make this stir-fried cabbage quickly in just 20 minutes. Also, this is vegan, gluten-free.
Stir-fried cabbage or cabbage stir fry is an easy main course dish. Cabbage is a low-carb vegetable and it has a ton of nutritional value to offer.
Cabbage is a superfood and full of nutrients. This low-carb vegetable has numerous health benefits. We must include this vegetable in our diet.
This is such a versatile vegetable you can either eat them raw or cooked. In raw form, it is best used as a slaw or in salads. Other than that, you can saute, stir fry, steam, and bake/ roast.
Similar Cabbage Recipes
For more ideas, read my vegan cabbage recipes on the blog. I will keep on adding some more in the future. Cabbage and green peas are the ultimate combination. However, this is optional and you can skip them as well.
This is one of the common Indian main course dishes which are fit for the everyday menu. You can add carrots and green beans to the cabbage stir-fry.
Stir-fried Cabbage
Stir-fried cabbage is an easy quick dish and you don't need any fancy ingredients or any meat to make cabbage delicious. Many found cabbage is not tasty without meat.
But trust me in Indian cuisine, cabbage stir-fry is one of the most flavorful dishes, yet vegan. Just a few spices and your yummy cabbage stir-fry is ready.
Check out my other delicious vegan cabbage recipes.
This stir-fry recipe is similar to Ethiopian cabbage stir fry.
Ingredients:
- Cabbage
- Green peas
- Carrots
- Potatoes
- Onion
- Tomato
- Ginger garlic minced
- Spices - cumin seeds, ground coriander, paprika or red chili powder, turmeric powder, ground cumin, garam masala (optional)
- Herbs - fresh cilantro leaves
How to cut cabbage for this stir-fry?
For this stir-fry, you can either shred the cabbage or chop it roughly. Cooking time depends on how the cabbage is cut. If it's chopped roughly, add them a little earlier i.e. when potatoes are cooked 60- 70%. When it's finely shredded, add them when potatoes are 80 - 90% cooked.
Instructions to make cabbage stir fry: -
Heat oil in a skillet. Add cumin seeds and let them splutter. Add chopped onion, ginger, garlic, and sauté for a minute. Then add tomatoes and cook till tomatoes are soft.
Now add all the spices mentioned. Give a nice stir. And add 2 - 4 tbsp water so that the spices won't burn.
Now add the potatoes, carrots, and green peas. Add 1/4 cup water and stir to mix them well. Cover with a lid and simmer for 3 - 4 minutes or till the vegetables are cooked 60 - 70%.
Next, add chopped cabbage and stir nicely. Cover the skillet again and cook for 5 - 7 minutes more. Now keep it on high flame for some time. Don't overcook as it will turn mushy. Cook until cabbages turn soft but still have a little crunch in them (and not mushy).
Then turn off the heat and add freshly chopped cilantro leaves and some garam masala. How ever garam masala is optional. You can also skip this.
Note - Cooking time may vary by 3 - 5 minutes with the size of the cabbage you chopped. Shredded cabbage will take lesser time as compared to thickly sliced ones.
If you are following the keto or low-carb diet, then follow my sauteed cabbage with lemon garlic. You can also include red cabbage, green beans, broccoli, and cauliflower in your keto stir-fried cabbage.
How to store and reheat?
To store the leftovers, let it cool down to room temperature. Then transfer to the air-tight container and refrigerate for 3 - 4 days.
To reheat, transfer the cabbage stir-fry to a microwave-safe container and reheat for 1 minute. Alternatively, you can transfer the cabbage to a frying pan and heat it on low flame for 1 minute. Stir in between.
Recipe: Cabbage Stir-fry
Stir Fried Cabbage
Equipment
Ingredients
- 1 large potato peeled and diced
- 2 - 3 cups cabbage roughly sliced (or 1 medium size cabbage head)
- 1/2 cup green peas optional
- 1/4 cup diced carrots
- 1 medium onion chopped/diced
- salt as per taste
- 3 tbsp vegetable oil
- 1 tsp cumin seed
- 6 - 8 garlic cloves 1 tsp minced or ½ tsp garlic powder or 1 tsp granulated garlic
- 1/2 inch ginger minced
- 1 tomato finely chopped
- 3 - 4 tbsp fresh coriander leaves finely chopped
Spices for stir fry
- 2 tsp coriander powder
- ½ tsp cumin powder
- 1 tsp paprika or red chilli powder adjust as per taste
- ½ tsp turmeric powder
- ¼ tsp garam masala (optional)
- ¾ tsp salt or as taste
Instructions
- Heat a frying pan and add 3 tbsp oil.
- Add 1 tsp cumin seeds and let it crackle.
- After that add finely chopped ginger, garlic, onion chopped.
- Saute till onion becomes translucent.
- Add chopped tomatoes. Sauté on low flame till tomatoes are soft.
- Then add coriander powder, cumin powder, red chilli powder and turmeric powder.
- Sauté for a minute. You may add 1 – 2 tbsp of water to spices to avoid burning.
- Add diced potatoes, carrots, and green peas.
- Toss them well. Add half of the salt and stir to mix well.
- Cover it with a lid and simmer on a low flame.
- Simmer for 3 - 5 minutes or till veggies are 60 - 70% cooked.
- Then add chopped cabbage and mix well.
- Again cover well and cook for another 5 - 7 minutes till cabbage turns soft.
- Add a pinch of garam masala. This is optional though but adds a strong flavor to the dish.
- Garnish with freshly chopped coriander leaves and serve hot.
Video
Notes
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Cara
Hi! I recently came across this recipe and can’t wait to make it tomorrow. Can you please clarify how much garlic to use. I will use fresh garlic and chop it. Thanks so much.