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!

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 cals, 12g fat 7.0g carbs, 2.2g fiber, 4.8g NET CARBS, 1.1g protein, 63 mg sodium

36 thoughts on “Indian Cabbage

  1. Carol Paine

    Magnificent recipe! It was good the next day as well. I had my half of the leftovers for breakfast and my husband took his to work. Thanks.

    1. Oh, I love to hear that, Carol. So glad you both liked it! That little recipe just amazes me every time I make it. Not much to it really, but it’s so darn good! 🙂

  2. Darlene Reynolds

    i’m thinking about making this and adding the ground beef as you suggested. has anyone tried adding rice to it as well to make it a whole complete dish or is that too much?

  3. Rachel Horowitz

    I couldn’t find nigella seeds in the Penzey’s catalog, but googled and learned that they’re known by many names — it’s Charnushka on Penzey’s site.

    How would this be if one upped the quantity of the tumeric? I realize that it would change the color of the dish, but tumeric seems to be quite mild in flavor (to my taste buds). I’ve been reading up on the health benefits of tumeric, and it’s antinflammatory properties — it’s my kick of the week, LOL.

    1. Oh, you can definitely play around with the turmeric. Color and flavor will change a bit, but you’ll find the amount you folks like best. Too much turmeric can make things bitter, so adjust up in increments, stir and taste as you go, like I do sweeteners. 🙂 Hope you LIKE this dish, Rachel!

    1. Welcome, Kristie! I think you’ll like this dish, if you try it. And I’m so glad you’re enjoying my recipes. Browse the categories on the right side of the page sometime. Lots and lots to chose from. 🙂

  4. Roxanne

    Some people boil cabbage in water I never liked boiled cabbage I cook it like my mother and grandmother always did … sauted the cabbage with bacon drippings and then lowered the tempature and would stir it pretty often till done…. they never added water . so this recipe sounds delicious ..

    1. I love cabbage cooked just about any way. Sauteed it often; boiled it with ham; microwaved it with a pinch of sugar and butter. Never met a cabbage dish I didn’t like. 🙂

    1. No, sorry. This one is not. So be sure to print it fromt he LCAF FB page. 🙂 I’m a minor author so fewer of “minor” appear in the books than the other authors. But I will always give the volume and page when they are in the cookbooks. 🙂

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