Friday, March 14, 2014

Cabbage Sabzi | Patta gobhi sabzi | Cabbage Palya

Cabbage is known as yele kosu in Kannada.

Preparation Time: 10 mins
Cooking Time: 15 mins
Serves: 3-4

Shredded Cabbage: About 5 cups
Frozen Peas: 1/2 cup, refer notes
Oil: 1 tbsp
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-5 nos, torn
Turmeric powder: 1/4 tsp
Red chili powder: 1-1.5 tsp, more or less
Coriander powder/dhania powder: 1 tsp
Salt: As needed
Sugar: 1-2 tsp, more or less

For the garnish:
Coriander leaves: 2 tbsp, finely chopped

Heat oil in a broad sauce pan. When oil is hot, throw in the mustard & cumin seeds.

When mustard seeds crackle, add the curry leaves. When leaves wilt, throw in the shredded cabbage.

Give it a mix. Then add the salt, red chili powder, coriander powder and mix.

Cook the cabbage covered for 2 mins.
Add the sugar, green peas.

Mix it well and cook the cabbage covered for about 5-7 mins. Keep stirring once a while to avoid burning of cabbage.
The cabbage should get cooked by 7-9 mins.

Turn off the heat once the cabbage is cooked & yet firm.
Add the coriander leaves & mix.
Serve the sabzi/palya hot with roti or rice.

If you are using fresh peas instead of frozen, make sure to boil the peas before adding it to the sabzi.
I did not have coriander leaves. So, I skipped it.
Instead of peas, you could add cubed potatoes too. Ensure to make small cubes of the potatoes for faster cooking.


  1. Any time comfort food, very nice click and the sabzi looks so good.

  2. This blog, no doubt, is the best blog for food lovers.



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