Indian Buttered Cabbage

dsc_1639RECIPE #378, DAY #544


ORIGINAL RECIPE: “Buttered Smothered Cabbage”/”Bandh Gobhi Ki Sabzi,” from Julie Sahni’s Classic Indian Cooking*

TIMING: 40 minutes


TOOLS: Wok with a cover

COOK TYPE: Stovetop

HEALTH: You could eat this every day and you would be better off for it. Our diets, in general, need more sulfuric veggies, including cabbage. It helps that this dish tastes addictively good.
dsc_1638EXPERIENCE: I picked this side dish for my Indian supper club feast because what sounds better than buttered and smothered cabbage? Okay, so I love cabbage more than the average person, but I do really love it.

It did not disappoint. It tasted Indian, sure, but it also reminded me of a rich Eastern European dish in texture and natural richness. Soooo good.

NOTES: You will need to hunt down some asafetida and turmeric. In a pickle, leave out the asafetida.


  1. In a wok, heat 2 tablespoons ghee or butter (preferably clarified) over medium-high heat. Add 1 1/2 teaspoons cumin seed and stir 15 seconds. Add 1/4 teaspoon asafetida and then 2 pounds cabbage cut into 1/4 inch shreds. Give it a stir.
  2. Sprinkle with 1/4 teaspoon turmeric and stir for about 5 minutes, until cabbage is wilted.
  3. Add 1 tablespoon grated ginger, 1 cup diced tomato, and 2 minced green chilies. Cook, stirring frequently, for 5 minutes.
  4. Add 2 teaspoons salt and 1 cup hot water, bring to a simmer, cover, and cook for 20 minutes until the water has been absorbed.
  5. Add 2 tablespoons chopped cilantro and taste for salt. Serve.


Serve with almost any Indian entree and a great bread like naan or chapati.

LEFTOVER IDEAS: This will keep well for a few days and would be good cold or re-heated, especially with bread. You won’t mind having this as a side dish more than once.

*Recipe changed from the original.



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