Cabbage Sabzi Recipe - Homey, healthy yet delicious side dish made with cabbage, green peas and potatoes spiced with few spices. Best served with roti or paratha.
This is Gujarati style of making cabbage sabzi. I have been grew up eating this, as my mom makes this once in a week. My mom adds some sugar in the sabzi, while I do not like sweet touch in my dishes so I have skipped it.
In Gujarati language, it is called kobi vatana bateta nu shaak. If you translate it in English then kobi=cabbage, vatana=green peas, bateta=potatoes and shaak=sabzi or dry vegetable dish.
Cabbage is known as patta gobi in Hindi. Hence this side is also called patta gobi ki sabzi.
Key Ingredients for Cabbage Sabzi:
Cabbage (Patta Gobi): It is a kind of vegetable that cooks very quickly. Also cabbage stays fresh for weeks in refrigerator. So I always keep it in the fridge and make this sabzi whenever I am in short of time. Quickly I make cabbage sabzi and phulka, we have healthy filling meal ready. Other than this, I do make cabbage sambharo occasionally.
Potatoes (Aloo): It is very versatile vegetable that can be paired with any other veggie. It provides body and texture to the dish.
Green Peas (Matar): Here I have used frozen peas. Here in USA, I get the best quality frozen peas from Costco. It provides little sweetness to the dish which blends very well with cabbage. Trust me, cabbage and peas taste fantastic together.
Curry leaves (Kadi patta): While this cabbage sabzi is cooking you will get nice aroma of curry leaves which add good flavors too. I just love this aroma. Please do not skip it.
How to make Cabbage Sabzi (shaak)?
1) Heat the oil in a pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds, let them sizzle a bit.
2) Then add curry leaves and green chilies. Sauté for 30 seconds.
3) Add asafetida and turmeric powder.
4) Immediately add cabbage, potatoes and green peas. Mix well.
5) Add salt, coriander powder, chili powder.
6) Mix well.
7) Cover the pan and cook it for 10-12 minutes or until cabbage and potatoes are cooked.
8) Stir in between to make sure that it doesn’t stick to bottom of the pan. Once potatoes are soft and tender, turn off the stove.
It is ready to serve.
Serving suggestion: Serve with roti or paratha. Also have your choice of dal, plain rice and kachumber salad on side to complete the meal.
Tips to make BEST Kobi nu Shaak:
- Some people like their cabbage to be little crunchy or underdone side. If you like this way then keep the potato pieces small and cook for little less time. So potatoes get cook fast and cabbage stays crunchy. But I am one of those who like their cabbage soft and cooked all the way through.
- If you are in rush then you can use food processor to chop the cabbage. But there will be a difference. If you have shredded by knife then you will have nice long shred which you won’t get using processor. But if you don’t care, go with any method.
- If you don’t like to bite into chili pieces. Add slit green chili instead of chopped one.
- Here I have used cabbage, peas and potatoes. But for variation you follow same procedure only for cabbage or cabbage-peas or cabbage-potato.
- For the variation, you can add chopped or grated carrot as well.
Check out more Sabzi recipes that goes well with roti/phulka
Aloo shimla mirch // Long beans sabzi // Gawar ki sabzi // bhindi masala // lauki sabzi
Cabbage sabzi recipe (Kobi vatana bateta nu shaak)
Ingredients
- 2 tablespoons Oil
- ¼ teaspoon Mustard seeds
- ½ teaspoon Cumin seeds
- 2 Green chilies finely chopped
- 6-7 Curry leaves
- ¼ teaspoon Hing (Asafoetida)
- ½ teaspoon Turmeric powder
- 3 cups Cabbage shredded
- ½ cups Green peas
- ½ cup Potatoes cubed
- ½ teaspoon Coriander powder
- 1 teaspoons Red chili powder
- Salt to taste
Instructions
- Heat the oil in a pan on medium heat. Once hot add mustard seeds, let them pop. Then add cumin seeds, let them sizzle a bit.
- Then add curry leaves and green chilies. Sauté for 30 seconds.
- Add asafetida and turmeric powder.
- Immediately add cabbage, potatoes and green peas. Mix well.
- Add salt, coriander powder, chili powder. Mix well.
- Cover the pan and cook it for 10-12 minutes or until cabbage and potatoes are cooked.
- Stir in between to make sure that it doesn’t stick to bottom of the pan.
- Once cooked, turn off the stove
Made this recipe and was way too hot & spicy for us and did not particularly like the spices so remade it with onion, garlic, and using only the cumin & mustard seeds along with 1/2 of a chilli pepper, salt and pepper and we absolutely loved it. Just put our own spin on the recipe to match our tastes. Will definitely be a regular meal in our house.
Thank you for the detailed feedback.
Glad that recipe was helpful.
I can’t believe the combination of quick and delicious this dish represents! Stellar recipe!
Very glad that you liked.
I am not so fond of cabbage but this simple preparation turned out to be so delicious. Loved it.
Very glad to hear it
I love this recipe. I have made it two or three times now, and I am going to make it again tonight. Thank you!!!
Glad to hear that you are enjoying!
I made this a few days ago and my picky 9 year old loved it. It was delicious. I’m about to make it again!
Glad to hear that