July 07, 2014

Dry Cabbage Sabji (for Chappathis)

This Rajasthani dry sabji, rich in turmeric flavour is moderately spicy and  ideal match for all Indian breads...


Cabbage ½ k.g
Oil 2 tb spoon
Turmeric powder 2 tea spoons
Cummin seeds 1 tea spoon
Green chillies 3
Red chilly powder 1 tea spoon
Garam masala powder ½ tea spoon


Chop cabbage into thin pieces. Split the green chillies into two. Heat the oil in a kadai. Sauté it with cumin seeds. Add the turmeric powder, salt, garam masala powder, green chillies and red chilli powder to the oil. Then add the cabbage pieces and mix well. Keep the stove in medium flame. Close the pan with a lid. At an interval of 5 minutes stir the cabbage well. When the vegetable is half boiled, remove the lid and keep the flame in high. Stir it well for two minutes and switch off. The cabbage must not be very soft. It should be mildly crunchy.


  1. Is there anyway that I can print out the recipe from you blog? I can't find the print button anywhere. Thanks

  2. You have the option at the end of the recipe for e mailing. So you can email it to ur id and take printout. Thanks for asking.

  3. You can either right click on your mouse, over the recipe, and select the print option, and you can directly print out the recipe.