Punjabi-Style Cabbage

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Punjabi-Style Cabbage

Recipe from the Tasting Table Test Kitchen

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

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 granulated sugar (optional)

2 teaspoons kosher salt

Cilantro sprigs, for garnish


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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