This classic Indian Cabbage Curry is a flavorful Indian-style dish with warm spices like ginger, garlic, and cumin seeds. It's a hassle-free vegan side, perfect with steamed rice, and ready in 20 minutes.
Cabbage Curry Recipe Details
- What It Is: A quick Indian cabbage curry made with cabbage, onion, tomato, ginger, garlic, cumin seeds, turmeric, and red chili powder.
- Time & Yield: 30 minutes(with 10 minutes of prepping time)
- Yields: 4 servings
- Taste & Texture: Warm, savory, and mildly spicy, with soft, tender cabbage coated in a light, flavorful Indian sytle masala.
- Key Ingredients: Cabbage, cumin seeds, onion, ginger, garlic, tomatoes, red chili powder, turmeric, vegetable oil or ghee.
- Heat Level: Moderate heat from Indian red chili powder. Reduce the chili powder or use paprika for a milder flavor.
- How It Comes Together: Heat oil, then sizzle cumin seeds; sauté onion, ginger, and garlic; then cook tomatoes with red chili powder and turmeric. Add shredded cabbage, cover, and cook until tender to make a quick Indian-style cabbage curry.
- How to Serve as a Meal: When planning an Indian-style dinner, serve with steamed basmati rice, naan, or kulcha. Pair with cucumber raita, Indian cucumber salad, or dal for a simple meal.
- Optional: Add potatoes, green peas, carrots, green beans, cauliflower, or beetroot for variation.
- Diet: Vegan, vegetarian, gluten-free, dairy-free, plant-based.
Summarise and save this Cabbage Curry recipe on
Pepper Bowl Kitchen Insight
Hello, are you looking for a veggie-loaded side dish that's effortless to make and tastes fabulous(like this lima bean curry or this bell pepper curry)? This cabbage curry recipe hit the spot.
With minimal prepping and cooking, this recipe is ideal for busy individuals and families.
To be honest, cabbage is one of the least preferred vegetables for my guys at home, so I'm always looking for creative ways to make it more appealing. With its bold spices and flavorful seasoning, this cabbage curry turns this humble vegetable into a beginner-friendly curry recipe.
And now, it's one of our family's approved cabbage recipes!
Jump to RecipeWhy This Version Works
- Quick cooking time: If you're a beginner planning to start cooking curries at home, this is a great recipe to begin with. Since cabbage cooks quickly, this curry comes together in under 20 minutes.
- Simple pantry spices: Unlike some authentic recipes that require many specialty spices, this version uses basic Indian staple spices that are easy to find in grocery stores in the United States, like cumin seeds, turmeric, and cayenne pepper.
- Minimal prep work: All you need to do is chop the vegetables. If you use a mandolin to shred the cabbage, the prep becomes even faster and easier.
- One-pan recipe: Everything cooks in one single pan, which means less cleanup and a simple cooking process.
- Vegan and gluten-free: Made with vegetables and bold spices, this dish is naturally vegan and gluten-free.
Good to Know: Tips & Secrets
- Use a mandolin to shred the cabbage, onion, and tomato for fine, even slices and a better texture.
- Allow the cumin seeds to sizzle in oil. This helps them crack and release their aroma, but make sure they don't brown.
- Ginger and garlic together bring out authentic Indian flavor, so you don't need any premade store-bought spice blends.
- Reduce the heat slightly before adding spice powders like turmeric and red chili powder. Sauté them briefly so they don't burn and lose their fresh flavor.
- If the curry sticks to the bottom, reduce the heat to low and add a few drops of vegetable oil to cook further.
- Leftovers: Store 3 days refrigerated or 3 months frozen; thaw overnight, reheat with water.
How To Make Cabbage Curry
- Step 1. Heat avocado oil and cumin seeds in a pan over medium heat until the cumin seeds sizzle.
- Step 2. Add sliced onion and sauté until translucent. Stir in grated ginger and garlic and cook on low heat until fragrant.
Loved this recipe and Want to save it?
Enter your email & I’ll send it to your inbox. Plus, get new recipes from me every week!
- Step 3. Add chopped tomatoes and sauté on medium heat until mushy. Stir in cayenne pepper, paprika, and turmeric, and cook for 15 seconds.
- Step 4. Add shredded cabbage and salt, mix well, cover, and cook until the cabbage is tender. Serve with rice or naan bread.
Explore Dietary Ideas & Ingredient Substitutions With AI
If you enjoyed this Cabbage Curry Recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Cabbage Curry Recipe
Quick Indian cabbage curry with cumin, ginger, and warm spices. A simple vegan side dish ready in 20 minutes and perfect for everyday meals.
Print
Pin
Rate
Servings: servings
Ingredients
- 2 tablespoon avocado oil (or ghee)
- ½ teaspoon cumin seeds
- 1 onion (red or sweet onion)sliced
- 1 tablespoon ginger grated
- 1 tablespoon garlic grated
- 1 tomato chopped
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- ½ lb cabbage shredded(about 2 cups)
- ¾ teaspoon salt or as required
Instructions
- Keep a pan in medium heat, add avocado oil and cumin seeds.
- Allow cumin seeds to sizzle.
- Add sliced onion and saute until it turns transulacent.
- Add grated ginger, grated garlic and saute for a minute in low heat or until grated garlic turns fragrant.
- Turn the heat tp medium and add chopped tomatoes and continue to saute till it becomes mushy.
- Add cayenne pepper, paprika, and ground turmeric. And saute for 15 seconds.
- Add shredded cabbage and salt. Combine them well.
- Cover and cook until the cabbage is tender. And enjoy with rice or naan bread.
Notes
- Adjust the spice level by adjusting the amount of cayenne pepper or substituting it with paprika.
- Shred cabbage using a mandolin for even slices and faster prep. Cook with the lid on, over low heat, for the best texture.
- Store in the fridge for 3 days or freeze for up to 3 months. Reheat with a sprinkle of water on the stovetop or microwave.
Nutrition
Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 450mg | Potassium: 243mg | Fiber: 3g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 28mg | Calcium: 40mg | Iron: 1mg
Additional Info
Loved this recipe and Want to save it?
Enter your email & I'll send it to your inbox. Plus, get new recipes from me every week!
Thank you for your quick response.... Dish turned out very tasty.... We enjoyed heartfully!!!
Thanks AshaJyothi for the feedback. Glad you liked this recipe 🙂
Absolutely fantastic! We found this recipe to use for an Indian Pary. New Years we were hosting at our home. It was by far the biggest hit of our dinner and not a piece left at the end - everyone asked for the recipe. We now make this a couple times a month as a side dish for family dinners and double or triple the recipe so there are a good amount of leftover - as this tastes even more amazing the next day. Great alone or picked up and eaten in some fresh naan bread.
Thank you so much Lynda! I'm thrilled it was a hit at your party! Happy to hear you’re making it regularly. It does taste amazing with naan!