Stir-Fried Cabbage with Turmeric

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.

4.67 stars

Preparation 10 mins
Cooking 8 mins


Turmeric Cabbage with Mustard Seeds

Malaysian, Singaporean, Indian

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Nutrition per Serving

178 kcal
26 g
8 g
4 g

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Stir-fried cabbage is a vegetable dish which goes very well with curries and fritters. This is one of my favourite stir-fry vegetable dishes especially at 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 blends well with the varieties of curry and well spiced dishes.

Turmeric cabbage is so easy and fast to prepare making it a suitable weekday recipe for after work.

3 important tips

While the recipe may appear to be extremely easy but there are a few tips you need to adhere to. 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 any mistake.

1. Temper spices before use

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 with the spices thoroughly

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 the 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'.


1 tbsp
2 cm
garlic clove(s)
1⁄2 tsp
mustard seeds
curry leaves stalk(s)
chilli peppers (dried)
white cabbage
1 tsp
turmeric powder
3 tbsp
1⁄2 tsp

Steps to Prepare

Stir-Fried Cabbage with Turmeric Step 1

Step 1 of 3

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.

Stir-Fried Cabbage with Turmeric Step 2

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. Then, add hot water. Mix well and cook over high heat. Once gravy begins to boil, reduce heat to allow the dish to simmer.

Stir-Fried Cabbage with Turmeric Step 3

Step 3 of 3

    • 1⁄2 tsp salt

Once the cabbage is cooked, add salt to taste. Mix well before serving.

Published: May 14, 2018

1 Discussions

Gordon Cowan
4 years ago

Gordon Cowan

I know it is probably a sin but I make a stock from Malaysian dried prawn skins and add that to the cabbage instead of hot water.

Mira - Community Happiness Manager
4 years ago

Mira - Community Happiness Manager

It‘s not! Amazing tip, Gordon.

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