Cabbage used to be one of those veggies that I was never really a fan of. The sight and smell of cabbage used to trigger extreme reactions in me 😉 I remember giving my mom a tough time to eat whenever she prepared them.
Unfortunately or fortunately, my hubby is a fan of cabbage . So, I ended making the simple ‘cabbage palya’ that I knew of and every time I made them as a side dish for roti, I found myself reaching for some sugar or pickle to eat the roti.
When it comes to cabbage I never had any inclination or interest in trying new recipes with this veggie until one day my younger sister mentioned about this method of cabbage that she cooks with peas and onions. She assured me that I will definitely love this dish and Voila 🙂 I did love it!
So here is my sister’s version of cabbage sabji with a dash of color and pinch of spices 🙂
Presenting Cabbage-Peas sabji 🙂
Cabbage – shredded – 1 small or 1/2 big
Green peas – 1 cup (frozen or fresh)
Onions – 1 – chopped finely
Garlic – 1 clove
Green chillies – 2 – slit lengthwise
Cumin seeds – 1 tbsp
Turmeric powder – 1/2 tsp
Red chilli powder – 1/2 tsp
Garam Masala – 1/2 tsp
Fennel powder – 1/2 tsp
Salt – to taste
In a deep bottomed dish, heat 1 tbsp oil and add cumin seeds. Saute till the cumin seeds are golden brown in colour.
Now add the chopped onions, garlic and green chillies. Saute till onions are translucent.
Once the onions are sauteed well, add the shredded cabbage and green peas. Mix well.
Now add all the spice powders and salt. Mix well, cover and let it cook for about 10-15 minutes.
If needed you can sprinkle some water while cooking. (Only if needed)
Once done, garnish with coriander leaves and serve hot with some hot rotis / phulkas.