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    Home » Instant Pot Recipes

    Cabbage Stir Fry | Patta Gobhi Ki Sabzi

    Published: Apr 17, 2020 · Modified: Dec 8, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 20 Comments

    2506 shares
    Jump to Recipe

    Cabbage stir fry is a simple and delicious side dish served with Indian meals. Cooked in 10 minutes, this humble "Gobhi Ki Sabzi" or sautéed cabbage is healthy, vegan, and gluten-free. A versatile recipe that can be easily jazzed up with ingredients such as tomatoes, carrots, peas, potatoes, or even lentils!

    Patta Gobi sabzi served with naan and cumin rice
    Jump to:
    • Cabbage Stir Fry 2 ways
    • 1. Instant Pot Recipe
    • 2. Stove Top Recipe
    • Serving
    • Variations
    • Favorite Recipe Spins
    • More Indian Cabbage Recipes
    • Recipe
    • Cabbage Stir Fry Variations:
    • My favorite recipe spins to this cabbage stir fry

    Cabbage stir fry is an Indian Spiced side dish AKA Patta Gobi ki Subzi. The recipe has an earthy tempering of cumin seeds, and ground turmeric and the tender cooked cabbage is spiced up with chili. I like to add soaked mung dal to this dish for a nutty bite and also to add some proteins to the dish. Adding mung dal is completely optional and I promise you will have a flavorful dish even without it! And if you love these flavors do try the Brussels Sprouts stir fry recipe that uses the same spices and cooking technique.

    Patta Gobi sabzi in a white bowl

    Cabbage Stir Fry 2 ways

    1. Instant Pot Recipe

    Although you do not need a pressure cooker to cook Cabbage, I often use it as it makes cleanup easy for sure. And the last few times I showed this on my Insta stories, many of you asked for the recipe. So here it is!

    Set the Instant Pot to sauté mode and heat oil. Add cumin seeds and allow them to sizzle. Press Cancel to turn off the Sauté mode. Next add turmeric, red chili powder, cabbage, salt, and give a quick stir. Add water and layer the soaked dal on top, do not mix as the dal can stick to the bottom of the pot. Close the lid and adjust the pressure cook time to 1 minute followed by quick release. Press cancel and open the Instant Pot. Mix well and garnish with cilantro

    photos one through four showing how to make indian cabbage in Instant Pot

    2. Stove Top Recipe

    In a large non-stick pan heat oil. Add cumin seeds and allow them to sizzle. Add turmeric, red chili powder and cabbage, salt, and soaked mung dal. Mix well and cook covered with the lid for 5 minutes on medium heat. After 5 minutes taste and if the texture is good for you, turn the heat off and enjoy the cabbage. If you like it cooked soft, mix well and cook covered for another 5 minutes.

    Patta Gobi subzi in a white bowl

    Serving

    From prepping to cooking this dish can be ready in under 20 minutes and makes a perfect side dish to serve. I like to serve it with Roti or Parathas or as a side dish with dal and rice or even with khichdi.

    Variations

    • In India, cabbage is chopped finely and the sabzi is soft cooked. But you can also cut the cabbage coarsely or cook it just enough so it still has a little bite and crunchy texture.
    • Skip the Red chili powder in this recipe altogether or substitute it with chopped green chili. Add more or less chili depending on your spice preference
    • This recipe also works with red/purple or savoy cabbage

    Favorite Recipe Spins

    1. Add a cup of green peas along with the cabbage for a delicious Cabbage with peas or Patta Gobhi Matar Ki Sabzi
    2. Add a medium potato diced small along with the cabbage an Instant Cabbage with potatoes or Aloo Patta Gobhi
    3. Diced tomato along with cabbage for a bright tangy taste
    4. A cup of shredded or finely diced carrots for a pop of color and a hint of sweetness
    Patta Gobi sabzi served with cumin rice and dal

    Remember, this Indian spiced cabbage also makes a great party side dish. Go ahead and make it for your next get-together and the guests will love it!

    With an impressive dose of vitamins and nutrients, this hardy vegetable has a long shelf life and is used in a lot of dishes. I like to buy and use both the green and purple varieties in my cooking. The humble cabbage always comes to the rescue when I am out of ideas on what to make. From adding it to noodles, soups, lettuce wraps, khichdi, or crunchy topping in turmeric roasted cauliflower tacos or spicy chicken tinga tacos, Cabbage is a must-have in my fridge.

    More Indian Cabbage Recipes

    • Cabbage Rice - Loaded with cabbage that simply melts in this dish, this is my mom's recipe that is super popular among the home chefs
    • Cabbage Paratha - Made with red cabbage this is a fun way to eat cabbage

    For more recipes, check out this collection of 35+ Curries!

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    Cabbage Stir Fry
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    4.84 from 36 votes

    Patta Gobhi Ki Sabzi | Cabbage Stir Fry

    Healthy & simple sautéed cabbage with cumin seeds and turmeric
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: dinner, Entree, Side Dish
    Cuisine: Indian
    Servings: 4
    Calories: 100kcal
    Author: Archana Mundhe

    Ingredients

    • 1 lb green cabbage
    • 2 tablespoons moong dal optional
    • 1½ tablespoons oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon ground turmeric
    • ½ teaspoon red chili powder or 1 small green chili chopped
    • 1 teaspoon kosher salt
    • 3 tablespoons water
    • ¼ cup cilantro finely chopped for garnish

    Instructions

    Optional Step:

    • Soak the mung dal in ¼ cup of hot water while you prep the cabbage

    Prep cabbage

    • Cut the head of cabbage in half. Then take one half and place it with the flat side down on the cutting board and thinly slice the cabbage into long strips. Then cut the strips in half. Chop about 6 cups of cabbage

    Instant Pot Recipe

    • Set the Instant Pot to saute mode and heat oil. Add cumin seeds and allow them to sizzle. Turn Saute off. Add turmeric, red chili powder, and cabbage. Add salt and mix. Add water and layer the soaked dal on top. NOT: Do not mix as the dal can stick to the bottom of the pot.
    • Close the lid and cook for 1 minute followed by quick release. Press cancel and open the Instant Pot. Mix well and garnish with cilantro

    Stove Top Recipe

    • In a large nonstick pan heat oil. Add cumin seeds and allow them to sizzle. Add turmeric, red chili powder and cabbage, salt, and soaked mung dal. Mix well and cook covered with the lid on for 5 minutes on medium heat
    • After 5 minutes taste and if the texture is good for you, turn the heat off and enjoy the cabbage. If you like it cooked soft, mix well and cook covered for another 5 minutes

    Video

    Notes

    Cabbage Stir Fry Variations:

    • In India, cabbage is chopped finely and the sabzi soft cooked. But you can also cut the cabbage coarsely or cook it just enough so it still has little bite and crunchy texture.
    • Red chili powder in this recipe can be skipped altogether or substituted with chopped green chili. Add more or less depending on your spice preference
    • This recipe also works with red/purple or savoy cabbage

    My favorite recipe spins to this cabbage stir fry

    1. Add a cup of green peas along with the cabbage for a delicious Cabbage with peas or Patta Gobhi Matar Ki Sabzi
    2. Add a medium potato diced small along with the cabbage an Instant Cabbage with potatoes or Aloo Patta Gobhi
    3. Diced tomato along with cabbage for a bright tangy taste
    4. A cup of shredded or finely diced carrots for a pop of color and a hint of sweetness

    Nutrition

    Calories: 100kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 608mg | Potassium: 259mg | Fiber: 5g | Sugar: 4g | Vitamin A: 253IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 1mg
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    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. Tracy T says

      May 06, 2020 at 7:26 pm

      Loved it.

      Reply
      • Archana says

        May 06, 2020 at 7:57 pm

        Thank you Tracy!

        Reply
    2. KR says

      July 20, 2020 at 7:18 pm

      Tried recipe today, it came out good.4 stars

      Reply
    3. Yas says

      September 20, 2020 at 2:09 am

      Quick and easy recipe for all my leftover cabbage leaves
      I used ghee for the oil which was bit much so added an onion & a dash of white vinegar for balance.

      Will try the tomato version next, expect the acid from tomato would act similarly to vinegar in cutting the oil in this recipe5 stars

      Reply
    4. Stacy says

      February 22, 2021 at 1:14 pm

      I have a large head of napa cabbage. Will it work well in this recipe?

      Reply
      • Archana says

        February 22, 2021 at 8:25 pm

        Yes! Napa cabbage works.

        Reply
    5. Monika says

      March 23, 2021 at 12:34 pm

      Love love love it5 stars

      Reply
    6. Stan says

      March 26, 2021 at 9:51 pm

      What kind of red chili powder do you use? Is it spicy?

      Reply
      • Archana says

        March 28, 2021 at 10:23 am

        I use Kashmiri red chilli powder and it's mild. You can read about it more in my spice guide - https://ministryofcurry.com/essential-indian-spices/

        Reply
    7. Stan says

      March 28, 2021 at 6:18 pm

      Thank you! Looking forward to making this tonight.

      Reply
    8. Heather says

      April 03, 2021 at 8:26 pm

      Awesome recipe!5 stars

      Reply
    9. Snehal Berajawala says

      April 06, 2021 at 8:31 pm

      Super easy recipe, great for weeknights when you want a quick filling nutritious meal.5 stars

      Reply
    10. Joyce M. says

      April 18, 2021 at 9:25 am

      Definitely helped bring me back to Rewat, India. I appreciate the combination of spices and seeds. I did not have the white lentil seeds, but I will be on the hunt for them. I will make this dish again with that for added protein. I love the colors and the warming flavors. Danyavad/Shukriya Archana for your culinary research, time and effort to put this together. -Joyce5 stars

      Reply
    11. Danita says

      January 26, 2022 at 2:42 pm

      This looks delicious. Would red lentils work vs mung dal? I typically have the red lentils on hand.

      Reply
      • Archana says

        January 27, 2022 at 12:48 pm

        Red lentils will work, you will have to cook them for a bit longer than mung dal.

        Reply
    12. angela cayne says

      February 07, 2022 at 6:41 pm

      Yummmy and easy.....made this often with variations.5 stars

      Reply
    13. Danita says

      February 10, 2022 at 9:05 pm

      Made this tonight. I added the cubed potato and used red lentil since that's what I had. I let them soak for 20 mins or so. I cooked 2 min due to using red lentils and it worked perfect. Wonderfully flavorful dish. Thanks.5 stars

      Reply
      • Archana says

        February 11, 2022 at 4:30 pm

        Thank you for the feedback! Good idea to soak the red lentils.

        Reply
    14. Roxy says

      March 15, 2022 at 4:55 pm

      Is it possible to make and freeze this dish? Made it tonight and my husband and loved it but there’s plenty leftover (too much) for the 2 of us.

      Reply
      • Archana says

        March 16, 2022 at 10:44 am

        Yes! You can freeze it.

        Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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