My Recipe Box

Indian Spiced Cabbage


Serves 4 to 6

  • by from Fine Cooking
    Issue 115

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.

  • 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)

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.

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

Photo: Scott Phillips

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.

delishous! I will make again and again

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