Indian Fried Cabbage
This Indian Fried Cabbage is SO FLAVORFUL! Quick, vibrant spices transform simple cabbage into a colorful, aromatic side perfect for any meal.
Servings: 4 servings
Ingredients
- 2 teaspoons coconut oil
- 1 teaspoon cumin seeds
- 1 cup red onion sliced
- 1 large clove garlic minced
- 0.5 head green cabbage thinly sliced
- 0.75 teaspoons salt
- 1 teaspoon curry powder
- 0.5 teaspoons garam masala
- 0.25 teaspoons turmeric
- hot pepper flakes optional, to taste
- fresh cilantro chopped, for garnish
Instructions
Indian Fried Cabbage Made Stepwise
- In your large skillet, warm 2 teaspoons of coconut oil over medium heat. Once the oil is shimmering, add the cumin seeds. Toast them for about 30 seconds until fragrant, careful not to burn.
- Add 1 cup of sliced red onion and 1 large clove of minced garlic to the skillet. Stir frequently, cooking until the onions turn translucent and soft, about 3 to 4 minutes.
- Toss in the thinly sliced half head of green cabbage. Stir well to combine the cabbage with the onions, garlic, and cumin seeds. Cook for about 5 minutes, stirring occasionally, until the cabbage begins to wilt but still retains a slight crunch.
- Sprinkle in 3/4 teaspoon salt, 1 teaspoon curry powder, 1/2 teaspoon garam masala, and 1/4 teaspoon turmeric. If you like heat, add hot pepper flakes to taste. Stir well to evenly coat the cabbage with the spices and cook for another 3 to 5 minutes until the cabbage is tender and the spices are well incorporated.
- Remove from heat and garnish with freshly chopped cilantro leaves. Serve immediately as a flavorful side dish.
Equipment
- Large skillet or frying pan
- Sharp Knife
- Cutting Board
- Wooden spoon or spatula
- Measuring Spoons
Notes
- Use vegetable oil or ghee instead of coconut oil for a different flavor.
- Substitute yellow or white onions if red onion is unavailable.
- Store leftovers in an airtight container in the fridge up to 3 days; reheat gently with a splash of water or oil.