Cabbage Curry (Easy and Quick)

This Indian Cabbage Curry recipe is so easy to make with simple ingredients. It is a flavorful dish that is suitable for vegans, vegetarians and is gluten-free. I love it with Gujarati Rotlis.

Cabbage Curry, also known as Cabbage Sabzi recipe or patta gobhi ki sabzi in Hindi, is a Indian style dry curry, or cabbage stir fry, prepared with shredded cabbage and basic Indian spices.

It is a simple recipe that doesn’t take much cooking time, making it perfect for a mid week meal. It is also so tasty that it can convert those who are not a big fan of cabbage!

The humble cabbage can be paired with other ingredients to make curry recipes in different ways. This Gujarati Cabbage Potato Curry, or kobi bateta nu shaak is made with chopped potatoes, cabbage and tomatoes.

I also use cabbage in making these easy and flavourful cabbage paratha too.

Another alternative is this Potato and Brussels Sprouts Curry that I love in the winter months! Some even add in coconut milk to make a light gravy. 

I’ve prepared this simple cabbage curry without any potatoes to keep it suitable for those following a low-carb diet. It is simply made in a pan rather than an instant pot or pressure cooker to ensure perfectly cooked curry. 

It is naturally vegan and gluten-free, just like my Karela Sabzi.

Cabbage Curry Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Cabbage – I have used a whole head of cabbage for this recipe. I find that white cabbage works best in curries. However, you can use green cabbage too. In Indian cooking, red cabbage and savoy cabbage is less used. 

Mustard seeds alternatively use cumin seeds

Hing (asafoetida) – this ingredient is often added to Indian recipes, where onion or garlic isn’t used, as a digestive. Omit it if you do not have it to hand. 

Spice powders – red chili powder, ground turmeric powder, cumin powder, coriander powder, garam masala. Alternatively, use a blend such as curry powder. 

Oil – I have used olive oil but other such as avocado oil, sunflower oil or coconut oil work too. 

Fresh tomatoes or tomato paste 

Green chillies and ginger – crushed. Use fresh ginger and green chili peppers for the best flavour. Adjust the amount you use based on the heat levels of the chilies. 

Coriander (fresh cilantro leaves) as garnish

Optional:

If you wish to prepare popular north India style patta gobi sabji, add yellow onions or red onion and garlic to the tempering

Green peas

How to make Easy Cabbage Curry

In a large frying pan, heat oil. Once the oil is hot, add mustard seeds and hing. Allow the mustard seeds to splutter. 

Add the chopped cabbage and mix well. Allow the cabbage to cook for 2-3 minutes on medium-high heat. This allows the cabbage to wilt a little, making it easier to judge how much masala to add. 

Once the cabbage has wilted, add all the ground spices, chilli and ginger, tomatoes, and salt and give everything a quick stir.

Continue to cook on high to medium heat until the cabbage has cooked through and become tender. It will probably take a further 5-10 minutes. 

Pro Tips

Ensure to chop the cabbage in equal sized pieces so the curry cooks evenly

Wash the cabbage in advance and leave to drain to prevent excess water going into the curry. 

I prefer to add tomatoes later in the recipe as the acidity can prevent the cabbage cooking quickly. 

To prevent mushy cabbage, do not add extra water to the recipe. The cabbage will release its own moisture whilst cooking. If your spices appear to be burning, you can add a sprinkle of water to create steam. 

Also, keep the heat on high with the lid off rather than low heat to quickly burn off any excess water – this cooks the cabbage fast and prevents it from remaining soggy and mushy. 

Serving Suggestion

Cabbage Curry is a simple dish that can be served as a main dish or side dish. I love it alongside Gujarati dal or Whole Masoor Dal and jeera rice or brown rice. 

It goes with Indian flatbreads such as roti (chapati) or plain paratha as well.

To make it a complete meal, go for cucumber raita and poppadoms. Sometimes I serve it with Indian onion salad that is prepared with sliced onion, lemon juice and fresh herbs. 

Storage

You can store leftover cabbage curry in an airtight container and keep in the fridge for 3-4 days – just allow it to come to room temperature before storing. Reheat in the microwave or on the stove. 

Other Indian Curry Recipe

Aloo Gobi Matar (Potato, Cauliflower and Green Peas Curry)

Indian Vegetable Curry (Mixed Veg Curry) – made with potatoes, carrots, cauliflower and green beans.

Brinjal Bhaji (Aubergine Curry)

Zucchini Curry

Bhindi Bhaji

Eggplant Potato Curry (Aloo Baingan)

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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