Gujarati Cabbage

Serves: 8

Simple shredded cabbage is transformed into a fragrant side dish with the addition of cilantro, lime, and an array of spices including turmeric and cumin. It's crucial to salt the cabbage before cooking in order to extract some of its moisture.

Prep Time:
Cook Time:
Total Time:


1 green cabbage, cored and shredded
kosher salt, to taste
2 tablespoons peanut oil
2 teaspoons black mustard seeds
1 teaspoon cumin
2 teaspoons curry
2 teaspoons ground turmeric
3 plum tomatoes, chopped
3 red bell peppers, cut into thin strips
1 anaheim or serrano chile, thinly sliced
5 tablespoons roughly chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sugar


Toss cabbage and salt in a bowl. Let wilt for 1 hour. Squeeze excess liquid from cabbage; set aside.

Heat oil in a 12" skillet over medium-high heat. Add mustard seeds, asafetida, cumin, and curry leaves; cook, stirring, until fragrant, about 2 minutes. Add reserved cabbage, turmeric, tomatoes, peppers, and serrano; cook, stirring, until cabbage is crisp-tender, 6–7 minutes. Stir in cilantro, lime juice, and sugar. Season with salt; cook until flavors meld, 3–5 minutes

Revised from Source:

Add Recipe to Cook'n

blog comments powered by Disqus