Tag Archives: punjabi style cabbage

Punjabi-Style Cabbage with Spices

Fermented – Vegan


punjabi style cabbage
This Punjabi-Style Cabbage is an easy cabbage recipe that infuses your meal with the flavors of Punjab, a region in India. It can be made in the slow cooker, but when sauteed on the stove top it only takes about five minutes to throw together! Most Indian food recipes require a lot of preparation, but not this one – with a few spices such as turmeric and cumin, plain cabbage is transformed into an exotic new dish. Recipes with turmeric are also beneficial for your health, as turmeric is an amazing spice that helps prevent a number of ailments.
If you’ve never tried Punjabi food, this is a great starting point!

One of the first times I made this dish everyone went crazy stuffing it in a roti like a taco. This is a delicious, easy recipe that will make cooking dinner fun. The dish is traditionally made on the stove top.

Ingredients Needed…

  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon cumin seeds
  • 1 teaspoon turmeric powder (see Notes)
  • ½ yellow or red onion, peeled and diced (½ cup/75 g)
  • 1 (1 inch/2.5-cm) piece ginger root, peeled and grated or minced
  • 6 cloves garlic, peeled and minced
  • 1 medium potato, peeled and diced (1 cup /150 g)
  • 1 medium head white cabbage, outer leaves removed and finely shredded (about 8 cups/560 g)
  • 1 cup (145 g) peas, fresh or frozen
  • 1 green Thai, Serrano, or cayenne chili, stem removed, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • ½ teaspoon red chili powder or cayenne
  • 1½ teaspoons sea salt

punjabi style cabbage
Directions…

– First we will start by fermenting the cabbage.  Just like making kraut, start by preparing the cabbage and adding salt to make a 2% brine.  Allow to set at room temperature for a day to 3 days, or until bubbles start to form.  You can use already made kimchi or sauerkraut if you like.
– In a deep, heavy pan, heat the oil over medium-high heat.  Add the cumin, coriander, black pepper corns, and turmeric and cook until the seeds sizzle, about 30 seconds.
– Add the onion, ginger root, and garlic and cook for 2 minutes, stirring occasionally to prevent sticking.
– Add the potato. Cook for 2 minutes, until soft.
– Add the peas, chili, and red chili powder, and salt.

– Turn the heat to low and partially cover the pan.  Cook 8 to 10 minutes, some like to cook it a little longer.  Allow to cool to room temperature, then add the cabbage to maintain the fermented probiotics.

– Add the cabbage making sure all of the cabbage is mixed well with the spices and other ingredients.

Serve over rice, in a roti, or with naan bread.

Enjoy!