Indian Stir-Fried Cabbage with Toast

breakfastsavoury breakfastshot breakfastsindianquick recipeseasy recipesvegetarian

Jun 12

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Cabbage and Toast? Confused? It sure sounds like a “different” combination. Well, take my word for it, this **Indian Stir-Fried Cabbage with Toast** will blow you away and it’s an AWESOME way to get picky eaters to eat their veggies!

I don’t know if this dish is served at other households, nor if any restaurants or street food stalls serve this. I have always enjoyed this at home, and it may just be unique to our family.

This is a childhood favourite breakfast recipe that I'm excited to share with you today! My grandmother fed this to my sister and I, and every time I make this wonderful memories come back! This recipe is ready is less that 10 minutes to make, and is perfect for people looking to incorporate more vegetables and fibre in their diet.

In Hindi, I know this dish as pathgobhi (cabbage) toast, and is still until today, the only way I will enjoy a healthy portion of cabbage. I am not a fan of cooked cabbage, which is why this recipe is great. The cabbage is par-cooked on medium heat for a few minutes to make it just soft enough to still have a crunch.

Are you ready to give it a go?

Pick the “right” cabbage

I find the best looking and tasting cabbage, in North America is the organic kind. Here is what I look for in the perfect cabbage:

Bright green colour: In my experience, organically grown cabbage are greener which is instantly more appetizing to look at, compared to a whitish-green variety.

Small size: Usually, non-organic cabbage in my local grocery stores are huge, and I mean bigger than one’s head! The smaller cabbage is usually greener, have thinner layers which makes for better looking shredded cabbage.

Gather rest of the ingredients

Olive oil: Extra virgin olive oil, especially is know to have several health benefits. Read more and learn about 11 proven health benefits of olive oil.
Cumin seeds: The natural flavours works to enhance the flavour profile and sweetness of the cabbage, while adding a small bit of heat.
Asafoetida/Hing: Pungent yet subtle, helps with indigestion and frequently used to temper dishes. While being native to Afghanistan and Iraq, Asafoetida is used in about 90% of north Indian dishes. I am linking this great Healthline article for your bedtime reading to learn about the benefits, downsides and uses of asafoetida.
Green chilies: I love the addition of Thai green chilies to play with the natural sweetness from the cumin and cabbage. You can omit or de-seed the chilies if you are sensitive to heat.
Toast: A lightly buttered toast is a must to enjoy this dish in its true form. However, even without the butter, you will have a great time.

Cook it just right

Don’t get too nervous now, you will need to try to mess up this dish. The key is the timing.

Preheat a wok/kadai in medium heat and add a touch of olive oil. Sizzle the cumin seeds, asafoetida/hing and chiles (if using).

Add shredded cabbage. season with salt and stir well.

Cover the wok/kadai and cook for 4:00 minutes, stirring every so often.

Serve immediately

This dish does not hold too well since we want to serve the cabbage par-cooked. Any form of re-heating or microwaving, will cause the cabbage to release more water and become softer.

Is cabbage nutritious?

Cabbage has an incredibly low calorie count but is packed with nutrients. Just 1 cup (89 grams) contains Calories: 22, Protein: 1 gram, Fiber: 2 grams, Vitamin K: 85% of the RDI, Vitamin C: 54% of the RDI and many other nutrients.

Also, they are known to help with inflammation, improve digestion and maintain heart health. Learn more about this often overlooked green vegetable on this great article.

Can I eat par-cooked cabbage?

Cabbage can in fact be eaten raw or cooked. They can also be fermented into Korean delicacies such as Kimchi. So they are are great to include in any form or doneness you like, you know how I like mine - with some toast!

Additional Tips

Set a timer for 4 minutes if necessary to ensure the cabbage does not overcook. If so, you will lose the crunchiness of the par-cooked cabbage.

The cabbage should not have any browning, stir from time to time to ensure cabbage cooks evenly.

Watch how to make this Indian Stir-Fried Cabbage with Toast here!

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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Indian, Breakfast, Healthy, Vegetarian

Indian, North Indian

Yield: 4

Author: Anadi

Stir-Fried Cabbage with Toast

I don’t know if this dish is served at other households, nor if any restaurants or street food stalls serve this. I have always enjoyed this at home, and it may just be unique to our family. I can guarantee that it is delicious!

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

1/2 cabbage head (about 450 g)
1/2 Tbsp olive oil
pinch of asafoetida/hing
1/2 tsp cumin seeds
1-2 green chillies, finely chopped

Instructions

Heat a wok/kadai on medium heat. Once the pan is hot, add the olive oil.
Sizzle the cumin seeds, asafoetida/hing and chillies.
Add shredded cabbage, stir well and cover. Cook for 4:00 minutes, stirring every so often.
In the meanwhile, toast the bread slices and apply butter.
Once the cabbage has finished cooking, serve immediately and enjoy with buttery toast.