"Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables." — KAY
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chopped fresh ginger
serrano pepper, finely chopped
crushed fennel seed
black mustard seed
ground dried turmeric
1/2 medium head
cabbage, sliced into strips
water, or as needed
juice from one lime
1 (12 ounce) can
kidney beans, garbanzo beans, or black eyed peas, drained
This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of oil, jalapeno instead of serrano, and I omitted the asafoetida powder as I can't find it anywhere. I ended up adding a few more cardamon pods (some black, some green) just because I love the flavor. I made it with kidney beans as I love the color, and prefer the texture over the other suggested beans. Thanks so much, Kay!
This recipe is very good. You can also use either boiled and diced carrot or potato as a substitute for the beans or even some boiled green peas.
A wonderful dish that won rave reviews from our guests! I served it as a side with salmon in coconut milk and naan, but this superb dish offers rich and complex flavors, and deserves to be an entree on its own -- perhaps with saffron rice; or add vegetable broth to make a savory stew. Advice to cooks: If some exotic spices are hard to find, try hard to find at least the fennel seeds and especially the cardamom pods (or seeds -- but NOT ground cardamom). One of the best discoveries I've made on AllRecipes.com!
Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand, so I used 1/8 tsp (maybe more like 1/4 tsp) of cayenne pepper. I also crunched up the whole spice seeds a bit with a mortar and pestle. Oh! and I used cannelini beans (again, on hand). Definite repeat.
I made this with black-eyed peas for New Year's Day, and I will definitely make this one again. I substituted bagged cole slaw mix for the shredded cabbage, which made it extremely quick and convenient.
I enjoyed this one quite a bit! I was actually looking for a recipe to use up some cabbage and fennel seeds, so I almost passed this one by as I did not have some of the other ingredients. I did not have fenugreek seeds or asafoetida powder, and used ground cumin and coriander instead of the seeds/pods, and yellow ground mustard instead of black mustard seeds. Of course, not exactly the same recipe, but still a delicious alternative to the average fried cabbage recipes. I opted for the kidney beans which made this a really pretty dish - the green/white cabbage, a bit of yellow from the spices and deep red beans. Looking forward to picking up the missing spices and making this one as stated some time!
This was a great, easy side dish. I would reduce the salt to 3/4 tsp next time, but I don't feel the saltiness ruined the dish this time. It was great served with an indian-spiced ground beef skillet dish served with peas and brown rice. An easy, healthy supper.
I followed this recipe exactly except that I used a cauliflower instead of a cabbage. I love Indian food, but there was at least one spice in there that I didn't like the flavor of. Honestly, I am not sure which spice it was because I have never cooked with many of the spices in the recipe before.
* Percent Daily Values are based on a 2,000 calorie diet.
Exotic Indian Cabbage
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 184
** Calories from Fat: 73
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