Cabbage Bhaji

Coconut is added to the bhaji, which makes the overall dish have a faint sweet taste. The subtle sweetness of the cabbage also adds on to the overall flavor in this dish. Green chilies are added to give a bit of heat. This is a no onion no garlic recipe. I have used asafoetida here to mimic the flavor of garlic. Though you can add 3 to 4 garlic cloves (either lightly crushed or chopped) instead of asafoetida. A few more Cabbage recipes are:

Cabbage thoranCabbage poriyalPatta gobi recipe (dry potato cabbage curry)

I make this cabbage bhaji as a side dish with chapatis or as a side dish with sambar rice or dal rice. The recipe can also be packed in a tiffin box with some soft rotis or chapatis. It even tastes good with bread or buns. You can easily scale this recipe according to your needs.

How to make Cabbage Bhaji

1. Rinse 300 grams of cabbage. Remove the outer skin if bruised. Then shred or chop 250 grams of cabbage. 300 grams of cabbage gives about 4 cups of shredded or chopped cabbage. Also, chop 1 green chili. Keep aside. Tip – Before shredding the cabbage, you can also rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes. This gets rid of any worms or insects if they’re in the cabbage. 2. Heat 2.5 tablespoons of oil in a shallow pan or kadai. You can use any neutral-flavored oil. Then add ½ teaspoon of cumin seeds and let them splutter on low heat.
2. Next add 12 to 15 curry leaves, 1 green chili (chopped) and a pinch of asafoetida (hing). Stir and mix well.
3. Now add the shredded or chopped cabbage.
4. Season with salt as per taste.
5. Mix the salt very well with the cabbage.
6. Keep a rimmed lid on top of the pan. Pour water on the lid. The water in the lid, creates steam in the pan and helps in cooking the cabbage. Cook the cabbage on a sim or a low heat. Alternatively, you can add some water (about ¼ to ⅓ cup) in the pan. Cover with a lid and cook the cabbage. If the water dries up whilst cooking and the cabbage is not cooked, then you can add some more water. In case the water dries.
7. Do check the cabbage after every 5 to 6 minutes, by carefully removing the lid. In case the water dries on the lid, then add some more water and continue cooking the cabbage. If you see the cabbage getting browned, then sprinkle some water in the pan. Usually, the cabbage does not get browned. But depending on the type and quality of the pan, the cabbage can get browned.
8. On a low heat, steam till the cabbage is softened and cooked well.
9. When done, then add ¼ cup grated coconut. The cabbage bhaji should be dry when you add coconut. Instead of grated coconut, you can also add ¼ cup of desiccated coconut powder.
10. Mix well and saute for a minute.
11. Switch off the heat. Lastly, add 2 tablespoons of chopped coriander leaves. Again stir and mix.
12. Serve cabbage bhaji hot or warm with chapatis or paratha or as a side dish with any dal-rice or sambar-rice. Few more tasty and healthy vegetable recipes you may like:

Dill leaves recipeAloo methiAloo gobi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cabbage Bhaji post from the blog archives first published in July 2016 has been updated and republished on December 2022.

title: “Cabbage Bhaji " ShowToc: true date: “2024-10-29” author: “Alicia Bonney”

Coconut is added to the bhaji, which makes the overall dish have a faint sweet taste. The subtle sweetness of the cabbage also adds on to the overall flavor in this dish. Green chilies are added to give a bit of heat. This is a no onion no garlic recipe. I have used asafoetida here to mimic the flavor of garlic. Though you can add 3 to 4 garlic cloves (either lightly crushed or chopped) instead of asafoetida. A few more Cabbage recipes are:

Cabbage thoranCabbage poriyalPatta gobi recipe (dry potato cabbage curry)

I make this cabbage bhaji as a side dish with chapatis or as a side dish with sambar rice or dal rice. The recipe can also be packed in a tiffin box with some soft rotis or chapatis. It even tastes good with bread or buns. You can easily scale this recipe according to your needs.

How to make Cabbage Bhaji

1. Rinse 300 grams of cabbage. Remove the outer skin if bruised. Then shred or chop 250 grams of cabbage. 300 grams of cabbage gives about 4 cups of shredded or chopped cabbage. Also, chop 1 green chili. Keep aside. Tip – Before shredding the cabbage, you can also rinse and then halve or quarter the cabbage and blanch in hot water for about 5 minutes. This gets rid of any worms or insects if they’re in the cabbage. 2. Heat 2.5 tablespoons of oil in a shallow pan or kadai. You can use any neutral-flavored oil. Then add ½ teaspoon of cumin seeds and let them splutter on low heat.
2. Next add 12 to 15 curry leaves, 1 green chili (chopped) and a pinch of asafoetida (hing). Stir and mix well.
3. Now add the shredded or chopped cabbage.
4. Season with salt as per taste.
5. Mix the salt very well with the cabbage.
6. Keep a rimmed lid on top of the pan. Pour water on the lid. The water in the lid, creates steam in the pan and helps in cooking the cabbage. Cook the cabbage on a sim or a low heat. Alternatively, you can add some water (about ¼ to ⅓ cup) in the pan. Cover with a lid and cook the cabbage. If the water dries up whilst cooking and the cabbage is not cooked, then you can add some more water. In case the water dries.
7. Do check the cabbage after every 5 to 6 minutes, by carefully removing the lid. In case the water dries on the lid, then add some more water and continue cooking the cabbage. If you see the cabbage getting browned, then sprinkle some water in the pan. Usually, the cabbage does not get browned. But depending on the type and quality of the pan, the cabbage can get browned.
8. On a low heat, steam till the cabbage is softened and cooked well.
9. When done, then add ¼ cup grated coconut. The cabbage bhaji should be dry when you add coconut. Instead of grated coconut, you can also add ¼ cup of desiccated coconut powder.
10. Mix well and saute for a minute.
11. Switch off the heat. Lastly, add 2 tablespoons of chopped coriander leaves. Again stir and mix.
12. Serve cabbage bhaji hot or warm with chapatis or paratha or as a side dish with any dal-rice or sambar-rice. Few more tasty and healthy vegetable recipes you may like:

Dill leaves recipeAloo methiAloo gobi

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Cabbage Bhaji post from the blog archives first published in July 2016 has been updated and republished on December 2022.