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Patta Gobi Chole is a stirfry recipe using cabbage and garbanzo beans. This vegan main dish is healthy and full of flavor Jump to Recipe 
I was bored of eating cabbage as plain cabbage sabji(stir fry vegetable) or potato-cabbage sabji. So i thought of adding something interesting to it and came up with the chole-caabbage version! Serve this hott with Roti or Naan and some Garlic Papad(Indian Garlic and lentil chips).
Patta Gobi chole
Patta Gobi Chole is a stirfry recipe using cabbage and garbanzo beans. This vegan main dish is healthy and full of flavor
Ingredients
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/2 teaspoons turmeric powder
- pinch of asofetida
- 1 bay leaf
- 1 dried red chilli
- 2 teaspoons oil
- 1 serrano pepper, chopped thinly
- 1 inch ginger chopped
- 2 cloves of garlic chopped
- 1 green cabbage, chopped
- 16 oz can garbanzo beans strained
- 1/2 teaspoon salt or to taste
- 1/2 cup cilantro leaves for garnish
Instructions
- In a large pan, heat the oil on medium heat till hot.
- Add in the mustard seeds and let sputter.
- Add in the cumin seeds, coriander powder, asofetida and turmeric and let roast for a minute.
- Add in the red chilli, bay leaf, serano pepper, ginger and garlic and cook for 3-4 minutes, stirring frequently.
- Add in the strained garbanzo beans and mix well.
- Cook covered on medium heat for 5 minutes.
- Mix well again and let cook for another 3 minutes.
- Add in the chopped cabbage and salt and mix well.
- Cook on medium low heat, covered for 10 minutes.
- Stir it well and check after another 10 minutes if the cabbage is soft enough.
- Cook for another 10 minutes.
- Garnish it with fresh cilantro leaves and serve hot with rotis or naan and a Garlic Papad!
Notes
Nutritional values are based on one serving
Nutrition
Calories: 366kcal, Carbohydrates: 59g, Protein: 17g, Fat: 9g, Sodium: 282mg, Potassium: 1119mg, Fiber: 21g, Sugar: 14g, Vitamin A: 775IU, Vitamin C: 169.5mg, Calcium: 266mg, Iron: 5.5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Another pic from our community p-patch. Everyday I see new flowers blooming!
Really good. I often have a half head of a medium or large cabbage left over and never know what to do with it. I found this recipe and because my half head of cabbage was on the small size I also added a medium sized yellow onion. Also used the onion because I knew I would not be using the asofetida. This was an easy, tasty and low calorie way to use up some cabbage. Another good thing about this recipe is that most all of the ingredients are things I already have in my pantry. I gave it only 4 stars because it ended up being a little dry. Adding a little water before serving fixed that. I will keep this in my repertoire.
Another winner Richa!
pefect use for them!
😀 I don’t like to miss out on anything so I’m starting from the beginning
I love this combination and I was surprised it was so flavourful without onion or tomato or nutty sauce. I had to deglaze quite a lot (need better pans I think), otherwise very easy 🙂
I had it with aloo paratha and tempered soy yogurt -> https://i.imgur.com/Y6vsyk4.jpg
thats amazing. I love it that you are going through all the old recipes 🙂 i need to redo photos for many of them