Punjabi cabbage is an aromatic northern Indian vegetable dish that is often served with meat or other vegetarian dishes. If you love the flavors of India, this dish is for you.

This slideshow requires JavaScript.



  • 1/2 chopped yellow onion
  • 2 finely chopped garlic cloves
  • 1 inch piece of fresh ginger, peeled and chopped
  • 4 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground turmeric
  • 1 head of cabbage, shredded (core removed)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili powder
  • 1 tablespoon ghee (clarified butter)


Finely chop the onion, garlic, ginger and chili in a food processor or chop with a knife. Make sure if you use a food processor the mixture does not become a paste.

Heat  the oil in a heavy-based frying pan over low heat and fry the onion mixture until softened, but not browned.

Add the cumin seeds and turmeric to the pan and stir for 1 minute.

Mix in the cabbage, stirring until all the cabbage is well coated with the turmeric mixture.

Add the salt, pepper, ground cumin, coriander, and chili powder.

Stir the cabbage, then cook for 10 minutes with the pan partly covered, stirring occasionally until the cabbage is soft. If the cabbage mixture begins to stick to the pan or is too dry, add 1-2 tablespoons water.

Stir in the ghee and season with salt, to taste.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s