Sauteed Cabbage sabzi with Peas Recipe
Cabbage sautéed with green peas and turmeric is a quick side dish made in less than 15 minutes!
Give my mom a cabbage, and she will boil it. And, it is the odor that remains in my memory. Anytime, I prefer to eat it raw or this cabbage sabzi recipe. It is a simple stir fry with Indian seasoning ingredients like the mustard seeds, cumin seeds and chana dal for the nutty crunch. I simply pair it with roti or fry it with steamed rice.
There are various types of cabbage in the grocery store, and the green cabbage is the most popular and easily available. Cabbage is a cruciferous vegetable and is known for protecting our bodies against cancer. It purifies blood and removes toxins, which is why it is often used as a detoxifier.
For this cabbage sabzi recipe, I like to slice it into thin strips. It gives the appearance of noodles and looks appetizing. The best part about this dish is that there is no onion/ginger/garlic which makes cooking super easy.
1 tablespoon olive oil
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
1 tablespoon chana dal or bengal gram dal
2-3 red dried chillies or 1 teaspoon red chilli flakes
1/4 teaspoon turmeric powder
2 cups cabbage, thinly sliced
1/2 cup frozen green peas
1/2 teaspoon salt or as needed
- In a wide skillet, heat oil on a medium flame.
- Add the mustard seeds, cumin seeds and chana dal and saute for a minute until the seeds crackle and the chana dal is lightly browned but not burnt.
- Now, add the broken red chillies or chilli flakes along with turmeric powder and give a quick saute. Immediately, add the cabbage and green peas and coat the cabbage well with the tempered oil.
- Saute every few seconds for the next 5-7 minutes until the cabbage is cooked through and has slight crunch.
- Serve it as a side with roti or rice dish.