Ingredients
Method
Optional Step:
- Soak the mung dal in a quarter cup of hot water while preparing the cabbage.
Prep cabbage
- Cut the cabbage in half. Place one half flat side down on a cutting board and thinly slice it into long strips. Cut the strips in half to yield approximately six cups of chopped cabbage.
Instant Pot Recipe
- Set the Instant Pot to sauté mode and heat the oil. Add cumin seeds and let them sizzle. Turn off the sauté function. Stir in turmeric, red chili powder, and cabbage. Add salt and mix. Pour in the water and layer the soaked dal on top. Do not stir, as the dal may stick to the bottom.
- Secure the lid and cook for one minute, then perform a quick pressure release. Cancel the cooking program and open the Instant Pot. Stir the contents thoroughly and top with cilantro.
Stove Top Recipe
- Heat oil in a large nonstick pan. Add cumin seeds and let them sizzle. Stir in turmeric, red chili powder, cabbage, salt, and soaked mung dal. Mix well, cover, and cook on medium heat for 5 minutes.
- Taste after 5 minutes. If the texture is satisfactory, turn off the heat and serve the cabbage. For a softer texture, mix well, cover, and cook for an additional 5 minutes.
Nutrition
Notes
Cabbage Stir Fry Variations
- In India, cabbage is chopped finely and the sabzi soft cooked. But you can also cut the cabbage coarsely or cook it just enough so it still has little bite and crunchy texture.
- Red chili powder in this recipe can be skipped altogether or substituted with chopped green chili. Add more or less depending on your spice preference
- This recipe also works with red/purple or savoy cabbage
- Add a cup of green peas along with the cabbage for a delicious Cabbage with peas or Patta Gobhi Matar Ki Sabzi
- Add a medium potato, diced small, along with the cabbage, an Instant Cabbage with potatoes or Aloo Patta Gobhi
- Diced tomato along with cabbage for a bright, tangy taste
- A cup of shredded or finely diced carrots for a pop of color and a hint of sweetness