Turmeric cabbage is a simple stir-fry vegetable dish which is often available in the Indian cuisine. The addition of mustard seeds not only add flavours but also enhances this delightful golden yellow cabbage dish in taste and presentation.
Preparation 10 mins
Cooking 8 mins
Turmeric Cabbage with Mustard Seeds
Malaysian, Singaporean, Indian
|1⁄2 tsp||mustard seeds|
|1||curry leaves stalk(s)|
|2||chilli peppers (dried)|
|1 tsp||turmeric powder|
Nutrition per Serving
Stir-fried cabbage is a vegetable dish which goes very well with curries and fritters. This cabbage dish is one of my favourite stir-fry vegetable dishes especially in South Indian eateries. As it is, cabbage does not have much flavours. It easily absorbs the tasty flavours of the spices that are cooked together with it. Stir fried cabbage also blends well with the variety of curries and well spiced dishes.
Turmeric cabbage recipe is so easy and fast which makes it a suitable weekday recipe for after work or school.
3 important tips for the best turmeric cabbage
While the recipe appears to be extremely easy but there are a few tips you need to know when cooking the dish. Go through them before you start cooking because the cooking process is so fast that it is impossible to correct the steps should there be mistakes.
1. Temper spices before using
The process of tempering refers to the process of sautéing spices in oil over medium heat to release their flavours. In this recipe, mustard seeds, dried chillies and curry leaves are tempered at the beginning of the cooking process. The colour of the spices such as turmeric powder or dried chillies will change to indicate that they are ready for use. Mustard seeds on the other hand will start popping while they are being tempered. Be careful to avoid burning the spices or you will have to start all over again.
2. Cook cabbage throughly with the spices
Cabbage does not have much flavours but it easily absorbs the flavours of the accompanying ingredients. Therefore, allow cabbage to simmer along with the spices until it is fully cooked. If the gravy dries up too quickly, the heat used might be too high. Reduce the heat, add hot water into the pan and allow the dish to continue simmering.
3. Add salt shortly before serving
The recipes calls for the use of a variety of spices. While the spices contribute different flavours to this dish, salt is still needed to enhance its taste. To retain the moist, add salt only when the cabbage is cooked. The taste of salt will be more concentrated when added towards the end compared to at the beginning. Remember to stir well after adding the salt.
Enjoy stir fried turmeric cabbage with plain white rice or 'roti'.
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How to Prepare
Step 1 of 3
Sauté aromatics and spices
- 1 tbsp oil
- 2 cm ginger
- 1 shallot(s)
- 1 garlic clove(s)
- 1⁄2 tsp mustard seeds
- 1 curry leaves stalk(s)
- 2 chilli peppers (dried)
In a heated pan, add 1 tablespoon of oil. Sauté sliced shallots, minced garlic and sliced ginger until fragrant. Then, add mustard seeds, curry leaves and dried chillies. Continue to sauté until mustard seeds begin to pop.
Step 2 of 3
- 1 carrot(s)
- 1⁄2 white cabbage
- 1 tsp turmeric powder
- 3 tbsp water
Add shredded carrot, chopped cabbage, turmeric powder and black pepper into pan. Then, add hot water. Mix well and cook over high heat. Once gravy begins to boil, reduce heat to allow the dish to simmer.
Step 3 of 3
Enhance the flavour with salt
- 1⁄2 tsp salt
Once the cabbage is cooked, add salt to taste. Mix well before serving.
Published: May 14, 2018