This simple Indian cabbage and peas sabzi turns an inexpensive vegetable into a tasty everyday side dish. Cabbage, peas and a few spices cook together quickly, making it useful for lunch boxes, weeknight dinners and budget meal planning.
Ingredients
- ½ medium cabbage, finely shredded
- 1 cup green peas, fresh or frozen
- 1 small onion, sliced (optional)
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric
- ½ teaspoon ground coriander
- 1 green chilli, chopped (optional)
- Salt and lemon juice to taste
Method
1. Start the tempering
Heat oil in a wide pan. Add mustard and cumin seeds and let them sizzle. Add chilli and onion if using, then cook until the onion softens.
2. Add cabbage and peas
Stir in turmeric, ground coriander, cabbage, peas and salt. Mix well, cover and cook over medium-low heat for 7–10 minutes, stirring occasionally. Add a spoonful of water only if the vegetables begin sticking.
3. Finish and serve
Remove the lid and cook for another 2–3 minutes if excess moisture remains. The cabbage should be tender but not mushy. Finish with a squeeze of lemon and taste for seasoning.
Budget Meal Tips
- Frozen peas are convenient and help reduce waste.
- Use the outer cabbage leaves only if clean and in good condition; remove damaged leaves.
- Serve with rice, roti, dal or a boiled egg for a more filling meal.
- Make only what you can cool and refrigerate safely; reheat leftovers thoroughly.
Pair this side with our easy tomato rice for a simple budget-friendly plate.
Frequently Asked Questions
Can I make cabbage sabzi without onion?
Absolutely. Skip the onion and begin with the mustard seeds, cumin and chilli. The cabbage and peas will still taste delicious.
How do I stop cabbage becoming watery?
Use a wide pan, keep added water to a minimum and uncover the pan at the end to let steam escape.