Cabbage Sabzi (Kobi Bateta Nu Shaak)

Cabbage Sabzi Recipe - Homey, healthy yet delicious side dish for your roti or paratha. This is Gujarati style kobi bateta nu shaak.

Course Main Course

Cuisine Gujarati

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 141kcal

Author Kanan

Heat oil in a pan on medium heat. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and let them sizzle for a few seconds.
Add curry leaves and chopped green chilies. Sauté for 30-40 seconds.
Add hing and turmeric powder. Immediately add finely chopped cabbage, green peas, and diced potatoes. Mix everything well.
Sprinkle salt, red chili powder, and coriander powder over the veggies. Stir well so all the spices coat evenly.
Cover the pan with a lid and cook for 12-15 minutes or until the potatoes are fork-tender and cabbage is soft but not mushy.
(Tip: cabbage releases enough moisture—no need to add water in this shaak.)
Once cooked, turn off the stove and keep the pan covered until serving.

No need to add water: Cabbage releases its own moisture while cooking. Adding water can make the sabzi soggy.
Do not overcook cabbage: It should be soft but still hold its shape. Overcooked cabbage becomes mushy and loses its flavor.
Use a heavy-bottomed pan: This prevents the sabzi from sticking or burning while cooking on low heat.