Servings
Prep Time
Cooking Time
INGREDIENTS
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1 medium head of cabbage, washed and thinly sliced
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1/2 cup frozen petite peas
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2 yellow onions thinly sliced
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1 tablespoon of ginger and garlic paste
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1 green chili finely chopped
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1/2 tablespoon of mustard seeds
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1/2 tablespoon of cumin seeds
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8-10 curry leaves (kadi pata)
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1/2 tablespoon of turmeric powder
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1 tsp of garam masala
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1 tsp of red chili powder
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2 tsp of aamchur (mango powder) or juice of 1 lemon
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salt to taste
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1/4 cup of crused tomatoes
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cilantro for garnish
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1 tablespoon of cooking oil
If you know my style by now, you know that I love sharing simple yet flavorful recipes. Well, this recipe is no different! This vegan and gluten-free Cabbage Peas sabzi is prepared using shredded cabbage and peas and some simple Indian masalas along with the aromatic curry leaves. This entire dish comes together in under 30 minutes.
This is not a sabzi that I grew up eating, but it is now a staple in my house. It is hearty and satisfying and I love its versatility. It can not only be enjoyed as a sabzi, but it also makes a delicious and healthy side dish or perfect in a wrap. So, the possibilities are endless especially if you are meal prepping.
Which cabbage do I use?
One of the reasons I love making this dish is because the ingredients are readily available in all grocery stores. To save time you can use pre-shredded cabbage or if you have a head of cabbage sitting in your fridge (like me:), you can just shave it or slice it thinly.
Can I make the cabbage peas sabzi ahead of time?
Yes!! This dish can be prepared upto 2 days ahead of time which is why it is a perfect dish for meal prepping.
Can I freeze cabbage peas sabzi?
Yes!! This dishes freezes well for up to 1 month.
Can I skip the tomatoes in this recipe?
Since we are not using many masalas in this recipe, tomatoes bring in tons of flavor and a beautiful color to this dish. You can, of course, skip them if you are not a fan of tomatoes.
What can I eat with Cabbage Peas Sabzi?
You can pair this sabzi with rice, roti, or naan. I am sharing some of favorite recipes below:
- Heat oil in a kadai and add mustard seeds and cumin seeds
- When they begin the splutter, add in the curry leaves and cook for 15 seconds
- Add in onions and green chilies and cook till the onions are translucent (7-10 minutes)
- Add in the ginger and garlic paste and cook for 30 seconds
- Add in the turmeric powder, red chili powder, and salt and cook for 1 minute
- Add in the crushed tomatoes and cook for 5-7 minutes till the tomatoes release their oil
- Add in the shredded cabbage and peas and cook on high flame for 2 minutes till all the moisture has been absorbed
- Lower the flame and cook with the lid closed for 12-15 minutes
- Add in the garam masala, aamchur and garnish with cilantro
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