Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Indian Spiced Cabbage

Scott Phillips

Servings: 4 to 6

Here, warming notes of garam masala, freshly grated ginger, and a bit of red chile turn a head of cabbage into a satisfying side dish. If you like things spicy, use a super-hot chile, like a Scotch bonnet.

Ingredients

  • 2 oz. (4 Tbs.) unsalted butter
  • 2 Tbs. canola oil
  • 1 medium yellow onion, cut into medium dice
  • 3 medium cloves garlic, mashed to a paste with a pinch of salt
  • 2 tsp. finely grated fresh ginger
  • 1-1/2 tsp. freshly made or store-bought garam masala; more for finishing
  • 1 fresh hot red chile, such as Thai bird, Fresno, or serrano, seeded and minced
  • 1/4 tsp. ground turmeric
  • Kosher salt
  • 1 large head green cabbage (about 3 lb.), outer leaves discarded, halved, cored, large ribs removed, and chopped into 1-inch pieces (about 12 cups)

Nutritional Information

      Calories (kcal) : 190
      Fat Calories (kcal): 110
      Fat (g): 12
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 20
      Sodium (mg): 260
      Carbohydrates (g): 16
      Fiber (g): 6
      Protein (g): 3

Preparation

  • In a 12-inch nonstick skillet, melt the butter over medium heat until it begins to brown and smell nutty, about 4 minutes. Add the oil and heat for 1 minute. Add the onion and cook until softened and browned, about 6 minutes. Add the garlic, ginger, garam masala, chile, turmeric, and 1 tsp. salt. Cook, stirring constantly, until the chile softens, about 3 minutes.
  • Add the cabbage, stir well, cover, and cook, stirring occasionally, until crisp-tender, about 10 minutes. Season to taste with more salt and garam masala. Serve immediately.

Reviews

Rate or Review

Reviews

  • parus55 | 09/07/2017

    This is a definite keeper. I made a half-recipe for myself and my husband. We didn't have any chilis, so used a dab of curry chili paste instead, and grew in a tsp of cumin seeds with the spices. So good and easy to make!

  • happiness329 | 07/04/2012

    Excellent cabbage recipe! Wonderful and full of flavor. I accidently let it cook too long and it carmelized (thank goodness for non-stick), intensifying the flavors. My husband asked me to make it again and he's usually indifferent about vegetables.

  • gardeninggertie | 01/04/2012

    delishous! I will make again and again

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks