Patta Gobi Sabzi (Cabbage Stir fry) Vegan, glutenfree.

Patta Gobi Sabzi

Now lets talk about Cabbage. A Quick Indian side Cabbage subzi(any side veggie dish is called a sabzi/subzi, usually dry stir fry kind). We use green cabbage for this subzi. You can add other veggies too. I think I am going to make this with chopped up Brussels sprouts next.

You can find all Indian recipes under the tag main course:India here,
2-2.5 cups cabbage finely chopped
1 teaspoon organic canola oil or mustard or sesame oil
1/2 teaspoon brown mustard seeds
1 teaspoon chopped green chili or to taste
3 cloves of garlic chopped
a generous pinch of asafoetida(hing)
1/2 teaspoon turmeric powder
1 Tablespoon of split lentils of choice, not whole( urad daal-black gram, chana-bengal gram or toor- pigeon pea)
2/3 teaspoon salt or to taste
In a large pan, add oil and heat at medium.
Add mustard seeds when hot and mix for a few seconds.
Add asofetida(hing), garlic and chili and cook for a minute.
Add the lentils/daals and cook for a minute or so, until the lentils and garlic turn golden. Sometimes I soak the lentils for 5 minutes before adding for a non smoky taste. You can skip the lentils and add half teaspoon of cumin and coriander seeds.
Add turmeric powder and cabbage and mix well.
Cook covered on low heat for 5 minutes.
Stir, add salt and cook partially covered for 10+ minutes, stirring occassionally, until cooked to your preference(also depends on the size of the chopped cabbage).
For variations, add peas, chopped carrots or boiled potato, to the cabbage when you add salt. Or change up the spices, use cumin seeds or fennel or just a little garam masala!
Serve hot topped with fresh cilantro or coconut flakes, as a side with Daal soups and Roti or Naan-Indian flat bread or Rice.
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  1. says

    I love cabbage! I love seeing all your bread & cake recipes.
    As for non-profits, Poplar Spring Animal Sanctuary has a special place in my heart. I adopted a chicken this year. I can’t wait to visit her!

  2. says

    i eat cabbage stir fry almost every day! i love it. i usually cook it without oil (at first) until it softened and cooks, then add in the a tsp of evoo at the very end. i noticed that putting the oil beforehand, the veggies soak up the oil way too fast, so i end up using more oil than i want. love the flavors here! and yay for hitting so many likes on facebook! what an awesome giveaway :)

    • says

      Thanks Junia! The cabbage this way pretty much cooks in its own moisture and still keeps that oil sheen without absorbing all of it. you can just saute the garlic and mustard in a little broth too and not add any oil at all:)

  3. says

    There is nothing better than cabbage! Is that weird to shout? ha. This is a keeper. Gonna make this when Greg gets home. He will LOVE this too :)

  4. says

    I am SO happy you shared this- I am always at a loss as to what to make with the big, beautiful heads of cabbage that arrive in my CSA- this recipe is perfect for that! Thank you, THANK you, THANK YOU!

    1. I want to see more of everything you make (does that even count?)
    2. NH Humane Society – they have the highest placement rate for pups and they are (of course) a No Kill Shelter, everyone finds their forever home :)

  5. says

    I would LOVE to see more recipes like this one! It looks amazing! So nice of you to not only share all these yummy recipes, but to also do this giveaway. I would love for my local county animal shelter (Lane County) to be the beneficiary of my good luck.

  6. says

    This looks delicious and I plan to add it to my menu planning for next week. As for what I’d like to see, the more gluten-free, the better! Esp stuff like this that doesn’t use any milled grains.

    My favorite charity is Local Motion, rescuing us from car-centric community planning for healthier neighbors and clean(er) environment.

  7. says

    Apart from the addition of lentils, I cook cabbage almost in a similar way and oh how I love this preparation! I also add curry leaves for more flavour. Next time the lentil will go in too with the cabbage :) Thanks for sharing

  8. says

    I know it probably sounds crazy, but I really found myself craving cabbage the other day. This would totally hit the spot!

    And thanks for your comments- I do have a great photo illustrating dramatic, high-contrast lighting, so I’ll see if I can make that into a how-to post…

  9. says

    Thank you all for the wonderful comments and support and for your fave rescues/non profits.. So many amazing people out there doing amazing work!

  10. says

    Hi Richa! I am new here on your blog and I can tell u I am already enjoying my time here. I am going to try your recipe one of these days, lets see if my husband will like it.

    about the charity… maybe u should give the money to a family near u who needs it. at least u ll know what happend to it. thats my sugestion…

    see u around! 😉

  11. says

    I like easy meal idea that I can whip up quickly after work to feed my hungry husband. He’s a vegan chef and hates cooking when he comes home, but I like to have something nice for him.
    My favourite charity is Cedar Row Farm Sanctuary.


  12. says

    I really love seeing all of your recipes. I love to see recipes that are South Indian in nature. It would be wonderful if you could include nutrition info along with them :)

    I would the donation to go the Ramana Ashram in Tiruvannamalai, Tamil Nadu. They do such great work and feed many people in the town.

  13. Patricia Buchanan says

    Really loved the chickpea pancakes! Would love to see more Asian meals. And I definitely am going to try this recipe!

    A charity that could really use the $$$ is BAGS Basset Rescue here in Ohio. They take in senior and medical-needs basset hounds and they are a relatively new charity so are not able to drum up the nice donations that bigger rescues get. Their current vet bill is over $14,000 at the moment :(

  14. says

    RICHA! You have no idea how excited I am for this recipe. My new favorite restaurant serves stir fried cabbage and I figured I’d never be able to make it at home. Which is a real bummer because it’s pretty much my favorite food AND in order to have it I’ve got to fork over 11 fat ones. Anyway, when it’s not raining I’m going to pedal to the grocery to stock up on cabbage and eat this for probably a week straight. HOORAY!


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