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 strong 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. I would not recommend omitting them, as you will miss out on a flavor layer that is quite nice. Once you taste this recipe (without alterations) you’ll wish you had found this simple recipe long ago! This dish is Atkins Induction, Primal and Paleo friendly.
VARIATION: Instead of cabbage, substitute French style frozen green beans (cooked to tender-crisp stage). Sprinkle 2 T. desiccated 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!
VARIATION: Add some browned ground beef or ground lamb for a complete meal.
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 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
2 thoughts on “Indian Cabbage”
I am trying to get back to low carb again. Your recipes are saving me! Every day I’m finding great recipes. I love this cabbage recipe as well as your “tour of Mexico” THANK YOU
I’m so glad you’re enjoying the recipes, Sue. Helping people do low-carb and still have good food is my goal with this website. Isn’t that cabbage delicious? To be so simple, too! I hope you fine many more to your liking here. Nearly 2,000 on the site now, as I’ve had the blog since 2009. Happy exploring to you!