Punjabi-Style Cabbage Recipe

To learn more, read "In Praise of Cabbage" in our National edition. 

Recipe from the Tasting Table Test Kitchen

Punjabi-Style Cabbage
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Our aromatic cabbage, made with garam masala, cumin and coriander, pairs great with proteins or on its own.  
Prep Time
Cook Time
Total time: 40 minutes
  • 1 tablespoon garam masala
  • 2 teaspoons ground turmeric
  • 5 cloves garlic
  • 1 (2-inch) piece peeled ginger, cut into coins
  • 1 jalapeno, stemmed and roughly chopped
  • 3 tablespoons vegetable oil
  • 1 tablespoon black mustard seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1 chile de arbol
  • 1 cinnamon stick
  • 1 large yellow onion, thinly sliced
  • 12 cups shredded cabbage (about 1½ pounds)
  • 2 teaspoons kosher salt
  • Cilantro sprigs, for garnish
Optional Ingredients
  • 2 teaspoons granulated sugar (optional)
  1. Combine 2 teaspoons of the garam masala, turmeric, garlic, ginger, and jalapeno in a blender with 4 tablespoons of water; puree in to a paste. Set aside.
  2. In a large skillet, combine the oil, mustard seeds, coriander, cumin, chile and cinnamon stick. Place over medium-high heat and cook, stirring, until fragrant and the cinnamon stick unfurls, about 2 minutes. Add the onion and cook, stirring occasionally, until lightly browned, about 6 minutes. Add the reserved ginger paste and cook, stirring, until caramelized, about 5 minutes more.
  3. Add the cabbage, the sugar (if using) and 2 tablespoons of water and cook, covered and stirring occasionally, until tender, 13 to 15 minutes. Uncover, season with salt, and cook, uncovered, until lightly browned, about 5 to 7 minutes more. To serve, remove the chile and cinnamon stick, sprinkle with the remaining 1 teaspoon garam masala and garnish with the cilantro.
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