Cabbage Subzi

Cabbage sabzi Maharashtrian style

Cabbage sabzi Maharashtrian style recipe is super easy and a delicious way to make the everyone to eat this healthy cabbage. Cabbage is a rich source of beta-carotene, Vitamin C, and Fiber.
Course Side Dish
Cuisine Indian
Keyword Cabbage sabzi Maharashtrian style
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Calories 133kcal
Author Sujatha Muralidhar


  • 2 cup cabbage shredded
  • 2 tsp cooking Oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 4 green chili Serrano pepper
  • 1/2 tsp turmeric Powder
  • 3/4 tsp salt or as required
  • 3 tbsp chickpea flour besan
  • 2 tbsp coriander leaves /cilantro
  • 1/4 cup water


  • Heat oil to a pan followed by mustard seeds and cumin seeds. Wait till mustard seeds splutters.
  • Now add asafoetida and green chilies. Saute until asafoetida is fragrant.
  • In slow flame, add turmeric powder and toss in the oil for a second.
  • Then add shredded cabbage, water and salt.
  • Cover the pan with the lid and simmer the flame. Cook it till cabbage becomes soft and tender, by stirring occasionally.
  • Add chickpea flour and cook uncovered until the cabbage becomes dry.
  • Finally garnish with chopped coriander leaves and serve hot.


Watch carefully while cooking, as it should not get burnt anywhere.
Serve it with roti, parathas along with a chili powder drizzled a cup of curd.


Calories: 133kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 939mg | Potassium: 585mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1135IU | Vitamin C: 92.8mg | Calcium: 109mg | Iron: 1.9mg