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A Cabbage Glow-Up! Indian-Inspired Stir-Fried Cabbage – vegetarian recipe
Stav Kogan

A Cabbage Glow-Up! Indian-Inspired Stir-Fried Cabbage

Tired of boring, boiled cabbage? This vibrant Indian-inspired recipe transforms humble cabbage into a delightfully light and crunchy sensation. It's a brilliant hybrid—part warm salad, part zesty vegetable side—that's incredibly versatile and perfect for any meal.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 6 serving
Calories: 85
Ingredients Method Nutrition

Ingredients
  

  • 1 small green cabbage, about 1½ lbs / 680g (24 oz)
  • 1–3 fresh hot green chilies, finely chopped
  • 2½ tablespoons olive or peanut oil / 37ml (1.3 fl oz)
  • ¾ teaspoon whole brown mustard seeds / 4g (0.14 oz)
  • 7–8 fresh curry leaves, lightly crushed
  • 1–1¼ teaspoons salt / 6-7g (0.25 oz)
  • 3–4 teaspoons fresh lemon juice / 15-20ml (0.7 fl oz)
  • Pro-Tips
  • For ultra-fine, consistent shreds, a mandoline slicer is your best friend. A food processor's shredding disc is a great time-saver, or a long, sharp knife will also do the trick.
  • The key to this dish is the crunch! Cook the cabbage for only 2-3 minutes. You want it to be just wilted and bright green, not soft or limp.
  • Fresh curry leaves are essential for the authentic aroma and flavor. Find them at Indian or Asian grocery stores. If you can't find fresh, frozen is the next best option; dried leaves have very little flavor.
  • Control the heat by adjusting the number of green chilies. For a milder flavor, remove the seeds and membranes before chopping, or use a less spicy pepper like a jalapeño.

Method
 

  1. Prep the Cabbage: Remove any tough outer leaves, quarter the cabbage, and slice out the hard core. Finely shred the leaves into ⅛-inch / 3mm slivers.
  2. In a large bowl, toss the shredded cabbage with the finely chopped green chilies.
  3. Bloom the Spices: Heat the oil in a wok or large skillet over medium-high heat.
  4. When the oil is hot and shimmering, add the mustard seeds.
  5. Once they start to pop (this happens quickly!) , carefully add the crushed curry leaves—be ready for them to splutter.
  6. Cook the Cabbage: Immediately add the cabbage and chili mixture to the pan.
  7. Stir-fry continuously for 2-3 minutes, just until the cabbage has wilted slightly but is still crunchy and bright green.
  8. Finish and Serve: Lower the heat, stir in the salt and lemon juice, and mix well.
  9. Taste and adjust seasoning as desired, then turn off the heat and serve.

Nutrition

Calories: 85kcalCarbohydrates: 8gProtein: 2gFat: 6g

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