One of the easiest vegetables to make Indian-style is gobhi (green cabbage). It cooks quickly and requires just a few ingredients to make it flavorful and delicious. Cabbage is also available for most of the year, though fall and winter are probably the best seasons for buying it at its peak flavor and its cheapest price. Take a trip to your local farmers’ market and get some fresh gobhi!
Though it seems like it might not offer much nutrition, green cabbage is an excellent source of vitamin C and vitamin K, and it provides a good amount of fiber, folate, and manganese. Red cabbage packs a heavier nutritional punch because of its additional antioxidant content, but I find that it is too tough and has a strong flavor that it better suited to different preparations. I prefer green cabbage if I want to cook it Indian-style.
This vegetable goes well with any type of protein, and is even great with some eggs for breakfast. Happy cooking!
- 2 Tbsp coconut oil
- 1/4-1/2 tsp. jeera mix
- 1/2 yellow onion, sliced
- 3-4 cloves of garlic, chopped into large pieces
- 2-4 fresh mircha, split lengthwise (I like to use red Thai chilies, but any type of mircha you like is fine. I choose red so that I can see them easily once the gobhi is cooked–I don’t like to eat them!)
- 1 medium head of cabbage, core removed and thinly sliced (you can use a mandoline or food processor for this if you like)
- 1/4 tsp. haldi
- salt to taste
- optional: 1/2 tomato, chopped
- Prepare the gobhi by rinsing it in cool water and removing any outside layers that are wilted or can’t be cleaned. Cut it in quarters and remove the core. You can look at the best knives for this form of cutting on choppychoppy.com and use them during the whole process. I recommend this because the gobhi is a little hard to cut and having a sharp think blade knife can make the whole process quite easy. Thinly slice using a sharp knife, mandoline, or food processor. Set aside.
- Heat 2 Tbsp. of coconut oil in a large skillet over medium heat. When the oil shimmers, add the jeera mix and let it pop for about 30 seconds.
- Add the sliced onion and stir to coat with the oil. Let cook until the onion softens, then add the garlic and mircha. Cook for a minute or two.
- If you are adding the tomato, stir it into the onions and let cook until the pieces can be smashed easily with the back of a wooden spoon.
- Add the sliced gobhi and stir well. Sprinkle with a little haldi and salt to taste. Stir to coat.
- Cook for 10-15 minutes, stirring occasionally, or until the gobhi is softened, but still retains a little crunch.
Cabbage image courtesy of James Barker / FreeDigitalPhotos.net
This post is linked to Tasty Traditions.
We’re big cabbage fans, so this will get a try. Thanks, Rebekah. (and congratulations!!)
Rebekah, this recipe has become a family favorite, which means it is going to be enhanced. Try adding black turtle beans. Soak and boil the beans ahead and be sure they are thoroughly rinsed. Add them just at the end when the cabbage is almost cooked.
So glad you like it, Steve! And I wouldn’t have thought to add beans, but it sounds like an interesting addition.