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Cabbage Sabji


  • 4 cups cabbage cubes
  • 1 cup sliced onions
  • 12 mm (1″) piece of ginger (adrak)
  • 4 whole dry kashmiri red chillies , broken into pieces
  • 2 cloves (laung / lavang)
  • 1 cardamom (elaichi)
  • 2 tsp oil
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 cup boiled green peas
  • salt to taste


  • Combine the onions, ginger, red chillies, cloves, cardamom and ½ cup of water in a deep non-stick pan, mix well and cook on a medium flame for 5 minutes or till the water evaporates, while stirring occasionally.
  • Allow the mixture to cool completely and blend in a mixer to a smooth paste, using 1 tbsp of water. Keep aside.
  • Heat the oil in a deep non-stick kadhai and add the prepared paste and turmeric powder and sauté on a medium flame for 1 minute.
  • Add the cabbage, green peas and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
  • Serve hot.

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