Red cabbage curry | red cabbage recipe Indian | red cabbage sabzi | how to cook red cabbage

Red Cabbage is even referred as Purple Cabbage because of its colour. Normally, red cabbages turn bluish in colour after cooking. Addition of any citric element like lemon juice or vinegar can help it to retain its original colour. Red cabbage recipes are mostly accompanied with seasonal roasts in Christmas in the UK. But now a days, variety of Indian vegetarian recipes are also contrived with this colourful fleshy vegetable.

Red Cabbage Recipes

Red Cabbage Recipe healthy is prepared in multiple ways like baked, roasted, boiled, stir fried, braised, slow cooked and even raw in different regions around the world. Red Cabbage is one of the most versatile vegetables which is used to prepare thousands of healthy and delectable recipes. It is hugely used in European countries to prepare many traditional recipes.

Honestly, I have never tried or tasted any red cabbage dish until I come down to the UK. After coming here, I have seen the craze and availability of red cabbages. But in India, white cabbage, I mean regular cabbages are much more popular as compared to red cabbages. Though now a days red cabbages are easily available in India especially in winter season but still it’s a secondary choice of vegetable.

First time, I tasted any red cabbage recipe was coleslaw in one of my European friend’s place and I liked its taste. Since then I never held myself back to experiment with this vegetable in my kitchen.

So far, I have prepared many coleslaw recipes, soups and Braised Red Cabbage recipe with red cabbage. But still, red cabbage recipe Indian inspires me a lot to prepare something new and out of the box. Red cabbage curry or red cabbage sabzi is one of them.

Red cabbage curry or red cabbage sabzi is an effortless red cabbage recipe Indian which gets prepared without investing much time and effort. It is prepared with very common and easily available ingredients of any Indian kitchen pantry.

The difficulty level of cooking for the Red cabbage curry is below moderate. The toughest part of the red cabbage recipe is to shred the cabbage with knife. If you have food processor then please go ahead with that without any hesitation.

Red cabbage curry with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before jumping into the recipe, I would like to share few interesting things about the red cabbage recipe Indian and the key ingredient ‘red cabbage’.

Benefits of Red Cabbage

How to cook Red Cabbage?

For the red cabbage curry, first I have shredded the red Cabbage. I have shredded the red Cabbage with knife, but you can use food processor to reduce the preparation time. After cutting the red Cabbage, I have taken them in a colander and washed them nicely.

Then I have cut and cleaned them with other vegetables for the recipe. In this preparation, other than red cabbage, I have also used potato chunks, sliced onions. chopped garlic, ginger paste, diced bell peppers, tomatoes and chopped coriander leaves.

First, I have tempered whole spices – cumin seeds, dry red chillies, cinnamon stick, cardamom, cloves, bay leaf in oil and added chopped garlic into the pan.

Then I have cooked the sliced onion and ginger paste for some time before adding the potato chunks into it. After that, I have added the shredded red cabbage into the pan and cooked it in low flame, with lid on, until it reduced its volume to half.

Then I have added tomatoes and bell peppers into the curry and cooked it slowly until all the veggies get tender.

To flavour up the red cabbage curry, I have used cumin powder, coriander powder, garam masala powder and black pepper powder other than whole spices.

I prefer less heaty red cabbage curry. So, I have skipped green chillies. If you like spicy food, then you can add chillies according to your preferred taste.

To retain the colour of the red cabbage curry, I have added lemon juice at the final stage of cooking and mixed it evenly.

Ingredients:

• 1 medium Red Cabbage, shredded
• 2 medium Onions, thin sliced
• 1 tablespoon or 4-5 cloves of Garlic, finely chopped
• 1 teaspoon Ginger paste
• 2 Potatoes, diced
• 2 Tomatoes, deseeded and diced
• ½ green Bell pepper, deseeded and diced
• ¼ teaspoon Cumin seeds
• 1 Bay leaf
• 2-inch Cinnamon stick
• 3 Cloves
• 3 Cardamoms
• 2 dried red Chillies
• ½ teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 teaspoon Garam Masala powder
• ½ teaspoon Black Pepper powder
• 1 teaspoon Lemon juice
• Salt to taste
• Oil for cooking

1. Put a pan on flame and let it become completely dry.
   

2. Add oil into the pan and wait until the oil is hot.
3. Add ¼ tsp cumin seeds, 2 dry red chillies, 2-inch cinnamon stick, 3 cardamoms, 3 cloves, 1 bay leaf into the pan and let them crackle.
   

4. Add 1 tablespoon chopped garlic into the pan and cook it till light golden in colour.
   

5. Add sliced onions into the pan and cook it in medium flame for 4-5 minutes. Stir in between.
   

6. Add 1 teaspoon ginger paste into the pan and cook it in low flame for 1-2 minutes until the raw smell goes away.
   

7. Add potato chunks into the pan and give a nice stir.
   

8. Add half shredded red cabbage into the pan and mix it nicely. Then add the other half portion of shredded red cabbage into the pan.
   

9. Put on the lid and cook it in medium high flame for 5-6 minutes until the volume reduces to half. Stir in between.
   

10. Add salt, ½ teaspoon turmeric powder and give a nice stir.
    

11. Cover the pan and cook it in low flame for another 2-3 minutes.
12. Add tomatoes and bell peppers into the pan and mix it nicely.
    

13. Put on the lid of the pan and cook it in low flame for 5-6 minutes until all the vegetables get tender.
14. Add 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp black pepper powder, 1 tsp garam masala powder into the pan and mix it nicely.
    

15. Cook it in low flame for another minute.
16. Add lemon juice, chopped coriander into the pan and mix it properly.
    
    

17. Switch off the flame and put the pan down.

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