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Patta Gobi Sabzi. Easy Cabbage stir fry with mustard seeds and split lentils. Vegan Indian gluten-free Soy-free Recipe

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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,
 

Patta Gobi Sabzi (Cabbage Stir fry)

5 from 3 votes
By: Vegan Richa
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 1 serving
Course: Main Course
Cuisine: Glutenfree, Indian, Vegan
Easy Cabbage stir fry with mustard seeds and split lentils. Vegan Indian gluten-free Soy-free Recipe 
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Ingredients 
 

  • 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

Instructions 

  • 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.

Notes

Nutritional values are based on the whole recipe for one serving

Nutrition

Calories: 143kcal, Carbohydrates: 20g, Protein: 6g, Fat: 4g, Sodium: 352mg, Potassium: 274mg, Fiber: 6g, Sugar: 5g, Vitamin A: 135IU, Vitamin C: 55.3mg, Calcium: 72mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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53 Comments

  1. Asha says:

    5 stars
    Question – what is the purpose of adding dal to the oil tadka? Thanks!

    1. Richa says:

      It’s for the nutty flavor. Many South Indian recipes use urad dal, Chana dal or toor dal in tadka (spiced oil) for flavor