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5 from 1 vote

Cabbage Subzi or Kobichi Bhaji

Cabbage Bhaji
Course: Side
Cuisine: Indian
Servings: 6 servings


  • 1/3 rd of a large cabbage , cut into fine ribbons (about four cups)
  • 1 tsp canola or other vegetable oil
  • 1 tbsp black mustard seeds
  • 1 tbsp udad dal (black gram dal)
  • 1/2 tsp turmeric powder
  • A generous pinch of asafoetida (hing)
  • 8-10 curry leaves
  • 2-3 green chillies , slit down the middle
  • Salt to taste


  • Heat the oil in a wok or skillet. Add the mustard seeds and asafoetida. When the mustard sputters, add the udad dal, stir fry for a minute until lightly golden-brown, then add turmeric powder, green chillies, and curry leaves.
  • Add the shredded cabbage and stir it all together very well. Add some salt. This will help the cabbage soften without having to add extra water.
  • Stir-fry for about 10 minutes or until the cabbage is tender but still has a bite to it. If you like your cabbage really tender, let it go for a few more minutes. Be sure to stir often so it doesn't stick to the bottom of the pan and burn.
  • Garnish, if desired, with some shredded coconut and coriander leaves.
  • Nutrition estimate per serving (for 6 servings): Calories 22, Total fat 0.9 grams, Potassium 146 mg, Cholesterol 0 mg, Sugar 0 g, Dietary Fiber 1.4 grams, Protein 0.9 grams