Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Cabbage Curry (Kobi Nu Shak)

I prefer Savoy cabbage. It has a mild flavor and I recently found out it has more folic acid and beta carotenes than regular cabbage, so an extra dollar I spend on this variety is not a waste.

Savoy cabbage

Mandoline is a useful thing to have, it has a way with cabbage, don’t you agree? You can cut cabbage into thin strips in a jiff with mandoline. When I used this contraption for cabbage, I was relieved to know that I didn’t waste 19 bucks, you see, it was a middle of the afternoon, impulsive, first time purchase from HSN. Ya, sometimes I do buy things from TV shopping networks.

Back to cabbage curry…


I medium sized Savoy Cabbage: Cut cabbage into thin long strips. Remember cabbage reduces in volume by 60 to 70% when cooked.
1 onion, 5 green chillies finely chopped.
1/4 cup of soaked chana dal
2 tsp of coconut powder
1/2 tsp of each, salt and turmeric
popu or tadka ingredients: 1 tsp each of cumin, mustard seeds, minced garlic and curry leaves

Doing the popu and adding the soaked chanadalAdding cabbage to onions

First do the popu (fry mustard seeds, cumin, garlic and curry leaves in oil), then add onions, chillies and chana dal, sauté them.

Add cabbage, salt, coconut powder and turmeric, mix them together. Cover and cook the cabbage in its own moisture. It will retain more nutrients in this way, (rather than cooking it in water, draining and then adding).

Five minutes maximum, curry is done. Have it with chapati or with rice and dal.

Cabbage curry with chapati and yogurt on the side

Cabbage curry, chapatis and cup of yogurt ~ our lunch today.

Posted by Indira©Copyrighted in Cabbage,Vegetables (Wednesday May 18, 2005 at 4:16 pm- permalink)
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