Indian Cabbage

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Indian Cabbage

 If you think you don’t like cabbage (like my husband) you have GOT to try this recipe!  You’ll swear you are not eating cabbage!!  No cabbage odor or taste whatsoever to this dish!  It is a delightfully crunchy side dish with grilled Tandoori Chicken or pork chops!  I order my nigella seeds (black onion seeds or kalongi seed) on-line, but you may be fortunate to have a spice supplier where you live.  You could even omit them without serious damage to the overall taste of this dish.   By the way, I discovered quite by accident that browning ½ lb. of ground beef to this dish is REALLY good and this way it makes a complete meal!  Be sure to recalculate nutritionals if you add meat though.  This recipe is Atkins Induction friendly.

VARIATION:  Instead of cabbage, substitute French style frozen green beans (cooked to tender-crisp stage).  Sprinkle 2 T. dessicated coconut on the beans and toss right before serving. I like this variation just as well as the cabbage version.  We used to have these two dishes at The Taj Majal restaurant on the Gulf Freeway in Houston years ago.  I was always amazed at how good they were and how much the vegetables almost didn’t taste like themselves at all!  But no matter, the dishes were always excellent!

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INGREDIENTS: 4 T. unsalted butter

½ tsp. whole cumin seed

1 jalapeno, seeded and cut into 1/8″ strips (julienned)

2 oz. thinly sliced yellow onion

1 carrot, grated

2 ½ c. cabbage, ¼” shred with a knife (it’s too fine with a food processor)

Pinch salt

Pinch ground turmeric

½ tsp. nigella seeds (I order from Penzey’s Spices)

½ tsp. my Garam Masala spice blend

1 T. lemon juice

DIRECTIONS: Melt the butter in a non-stick wok or large skillet.  Add cumin seed, slivered jalapeno, onion, turmeric and salt.  Stir fry on medium-high heat until onions are beginning to get soft.  Add cabbage and carrot and remaining spices.  Continue to stir-fry until cabbage begins to soften.  Squeeze on lemon juice, stir and serve at once.

NUTRITIONAL INFO: Makes 4 servings, each contains:

129 calories

12 g  fat 7.0 g  carbs, 2.2 g  fiber, 4.8 g  NET CARBS

1.1 g  protein

63 mg sodium

32 comments on “Indian Cabbage

  1. If you cannot get to Nigella seeds, substitute for Mustard Seeds. Those are available in more stores and work well in this dish. I use mustard seeds, Indian medium heat long green chilies Really nice, good for you dish…Oh, and for the freshest and least expensive spices, shop at Indian stores. Beats any tiny pricey jar stuff. The selection of spice mixes is enormous even in a small store. Explore!


    • Not all of us are lucky enough too have an Indian store in the city where we live, Laima. I have lived in this city of 60,000 for 13 years and only recently has an Indian corner grocery gone in here (and am I ever glad). Always the best and least expensive option if available. Some in rural settings have no choice but to order spices from larger city suppliers or order on the internet. 🙂


    • Without a period to make your comment into two sentences, I wasn’t sure what you were asking, Abbie. If you mean the ingredients are too expensive for someone on a tight/fixed budget, well, I can’t change the price of of spices or groceries. Wish I could. I suppose sometimes you’ll just have to omit some ingredients or make substitutions if you cannot afford them. If you are referring to this specific recipe, you can stir-fry cabbage with NONE of the spices listed. It will taste good, but it won’t be Indian in flavor.

      If however you’re meaning your disability is such that you need EASIER to cook recipes that require less time standing, they don’t get any easier or faster than this cabbage recipe.

      If you Google search “cooking with disabilities” there are lots of helpful websites out there with advice and tips that might help you. I have no experience there. If you mean something else, I guess I just don’t follow what you are saying or asking me.🙂


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