Jhatpat Cabbage Sabji

One of the most humble and quick-cooking vegetables is cabbage. It can also be used raw in salads like coleslaw, where purple and white cabbage leaves are mixed with mayonnaise and carrots. Served cold, this is an amazing summer salad.

Today’s recipe is an amazingly quick sabji. Have this with phulkas and a raita. Based on Gujarati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when the cabbage is cooking.

Growing up in Pune, I remember my mom making cabbage in Sindhi style, which she always served with pan-fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.

Years later, it has found a niche in my kitchen, where it is used in stir-fries, soups, and yes, in my Indian cooking also. True to my love of regional Indian cooking, this recipe has a permanent place in my cookbook. Do try it.

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Ingredients

• 200 gms finely sliced cabbage
• 1 finely sliced green paprika
• 1 boiled, peeled, and cubed potato
• 1 tbsp besan (chickpea flour)
• 1 tsp sugar
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/4 tsp hing
• 1 tsp chopped garlic
• 1 tbsp lime juice
• 2 tbsps mustard oil
• Salt to taste
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 2 tbsps roasted and coarsely crushed peanuts
• 1 tsp kitchen king or pav bhaji masala
• 1 sprig curry leaves
• Chopped coriander leaves

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Method

1. Heat oil and add mustard seeds and cumin seeds.
2. Next, add hing, curry leaves, and garlic.
3. Sauté well.
4. Add the cabbage and paprika, and sauté for a minute.
5. Add the boiled potato, sugar, lime juice, salt, turmeric powder, red chilli powder, and pav bhaji masala. Stir till the cabbage lets out water and becomes limp, about 5 minutes.
6. Now add the besan and stir well.
7. Lastly, mix in the peanuts and chopped coriander leaves.

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To Serve

Serve piping hot with chapatis or phulkas and a raita.