Mustard-Braised Spiced Cabbage

Sign up to save this recipe to your profile
4 servings
PREVIOUS: Basic Napa Cabbage Kimchi (Kimchee) NEXT: Slow-Cooked Stuffed Cabbage

Ingredients (11)

  • 1 tablespoon sunflower oil
  • 1 1/2 tablespoons black mustard seeds
  • 10-12 fresh curry leaves
  • 1 teaspoon dried urad dhal
  • 2 onions, halved and very thinly sliced
  • 2 dried red chiles
  • 1 teaspoon turmeric
  • 1 pound green or white cabbage, very finely shredded
  • 1/2 cup water
  • Salt
  • Freshly grated coconut, to garnish
Nutritional Information
  • Calories107
  • Fat4.63g
  • Saturated fat0.61g
  • Trans fat0.0g
  • Carbs15.64g
  • Fiber5.06g
  • Sugar6.57g
  • Protein3.26g
  • Cholesterol
  • Sodium500.05mg
  • Nutritional Analysis per serving (4 servings) Powered by

Mustard seeds cooked in hot oil until they “pop” have a sweet, nutty taste, and are a classic flavoring for many Indian vegetable dishes. They work well here combined with lightly cooked, sweet and tender cabbage.


  1. 1Heat the oil in a large, nonstick frying pan over medium heat. Add the mustard seeds; when they start to “pop,” add the curry leaves and urad dhal. Stir-fry for 2-3 minutes or until dhal starts to brown.
  2. 2Stir in the onions and red chiles. Cook over high heat, stirring often, for 4-5 minutes or until the onions soften. Add the turmeric and the cabbage and stir and cook for 2-3 minutes. Add the water, cover, and cook gently for 5-7 minutes or until the cabbage has softened but still retains a crunch. Season and serve immediately, sprinkled with freshly grated coconut.
Load Comments

Recommended from Chowhound