24 Delicious Cabbage Recipes Indian Style

Oh, the humble cabbage—often overlooked, yet incredibly versatile and downright delicious when given the spotlight! In this roundup, we’re diving into the heart of Indian cuisine to bring you 24 mouthwatering cabbage recipes that promise to spice up your mealtime. From quick weeknight dinners to comforting classics, these dishes are sure to delight your taste buds and inspire your inner chef. Ready to explore? Let’s get cooking!

Cabbage Thoran

Ready to shake up your veggie game with a dish that’s as fun to say as it is to eat? Let’s dive into the world of Cabbage Thoran, a Kerala classic that turns humble cabbage into a flavor-packed sidekick for your meals.

Ingredients

• 2 cups finely shredded cabbage (the finer, the better for texture)
• 1 tbsp coconut oil (or any neutral oil, but coconut brings the authentic vibe)
• 1/2 tsp mustard seeds (they’re tiny but mighty in flavor)
• 1/4 tsp turmeric powder (for that golden glow)
• 1 green chili, finely chopped (adjust to taste, because we’re not all fire-eaters)
• 1/2 cup grated coconut (fresh or frozen, but please, not the sweetened kind)
• Salt to taste (start with 1/4 tsp and go from there)

Instructions

1. Heat the coconut oil in a pan over medium heat until it’s shimmering but not smoking, about 2 minutes.
2. Add the mustard seeds and wait for them to pop like tiny fireworks, about 30 seconds. Tip: Cover the pan to avoid a mustard seed escape.
3. Toss in the shredded cabbage, turmeric, and green chili. Stir-fry for 5 minutes until the cabbage starts to soften but still has a crunch. Tip: Don’t overcook; we’re aiming for vibrant, not soggy.
4. Mix in the grated coconut and salt, stirring for another 2 minutes to combine all the flavors. Tip: Taste and adjust salt or chili now, because surprises are for birthdays, not dinner.
5. Remove from heat and serve immediately for the best texture and flavor.

You’ll love the crunch of the cabbage against the creamy coconut, with just enough heat to keep things interesting. Try serving it alongside some steamed rice and dal for a meal that’s as comforting as it is colorful.

Patta Gobhi Ki Sabzi

Hold onto your hats, folks, because we’re about to dive into a dish that’s as fun to say as it is to eat—’Patta Gobhi Ki Sabzi’! This cabbage curry is the unsung hero of weeknight dinners, turning the humble cabbage into a star with just a handful of spices and a whole lot of love.

Ingredients

• 1 medium cabbage, thinly sliced (because nobody likes a chunky cabbage)
• 2 tbsp vegetable oil (or any neutral oil that’s hanging out in your pantry)
• 1 tsp cumin seeds (for that pop of flavor)
• 1 onion, finely chopped (the tearjerker)
• 2 tomatoes, pureed (or crushed if you’re feeling lazy)
• 1 tsp turmeric powder (for that golden glow)
• 1 tsp red chili powder (adjust to taste, unless you’re brave)
• Salt to taste (because bland is banned)
• Fresh cilantro for garnish (optional, but highly recommended for the ‘gram)

Instructions

1. Heat the oil in a large pan over medium heat until it shimmers like a mirage in the desert.
2. Add the cumin seeds and let them sizzle for about 30 seconds, or until they start to pop and fill your kitchen with an aroma that’ll make your neighbors jealous.
3. Toss in the chopped onions and sauté until they turn golden brown, about 5 minutes. Stir occasionally unless you enjoy the smell of burnt onions.
4. Pour in the tomato puree and cook for another 5 minutes, stirring frequently, until the mixture thickens slightly and the oil starts to separate. This is your sauce base, so don’t rush it!
5. Now, sprinkle in the turmeric, red chili powder, and salt. Give it a good stir to combine all those spices into the tomato-onion mixture. Tip: Toasting the spices for a minute before adding other ingredients can really wake them up!
6. Add the sliced cabbage to the pan and mix well, ensuring every piece is coated with the spicy tomato mixture. Cover and cook on low heat for 15-20 minutes, stirring occasionally, until the cabbage is tender but still has a bit of crunch. Tip: Don’t overcook the cabbage unless you’re into mushy veggies.
7. Once done, garnish with fresh cilantro if you’re feeling fancy. Tip: A squeeze of lemon juice right before serving can add a nice zing!

This ‘Patta Gobhi Ki Sabzi’ is a delightful mix of tender yet crunchy cabbage, swimming in a lightly spiced tomato sauce. Serve it with a side of warm rotis or over a bed of fluffy rice for a meal that’s as comforting as it is colorful. And hey, if you’re feeling extra, top it with some crispy fried onions for that crunch factor!

Cabbage Poriyal

Zesty and vibrant, this Cabbage Poriyal is about to become your weeknight hero, turning the humble cabbage into a dish that’s anything but boring. Packed with flavor and ready in a flash, it’s the perfect sidekick to any meal or a star on its own for those ‘I just want something delicious’ moments.

Ingredients

• 1 tablespoon coconut oil (or any neutral oil)
• 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram)
• 1 dried red chili, broken into pieces (adjust to taste)
• 1/4 teaspoon asafoetida (hing)
• 1 small onion, finely chopped
• 1 green chili, slit (adjust to taste)
• 4 cups cabbage, finely shredded
• 1/4 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons grated coconut (fresh or frozen)
• 1 tablespoon cilantro, chopped (for garnish)

Instructions

1. Heat the coconut oil in a large pan over medium heat until shimmering.
2. Add the mustard seeds and wait for them to pop, about 30 seconds. This is your cue to move to the next step.
3. Toss in the urad dal and stir until golden brown, about 1 minute. Keep an eye on it to prevent burning.
4. Add the dried red chili and asafoetida, stirring for about 10 seconds until fragrant.
5. Throw in the chopped onion and green chili, sautéing until the onion turns translucent, about 3 minutes.
6. Mix in the shredded cabbage, turmeric powder, and salt. Stir well to combine.
7. Cover and cook on low heat for 5 minutes, then uncover and stir. The cabbage should be tender but still have a bit of crunch.
8. Sprinkle the grated coconut over the cabbage, mix well, and cook for another 2 minutes.
9. Garnish with chopped cilantro before serving.

Vibrant and crunchy, this Cabbage Poriyal brings a delightful texture and a burst of flavors to your table. Serve it alongside steamed rice and dal for a comforting meal, or get creative by stuffing it into wraps for a quick lunch.

Cabbage Curry

Kickstart your culinary adventure with this Cabbage Curry that’s as bold in flavor as it is in color! Perfect for those nights when you’re craving something hearty yet healthy, this dish promises to be a crowd-pleaser with its vibrant spices and tender cabbage.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp chili powder (adjust to taste)
• 1 medium cabbage, shredded (about 4 cups)
• 1 cup coconut milk (for creaminess)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat coconut oil in a large pan over medium heat until shimmering, about 1 minute.
2. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
3. Stir in the chopped onion, cooking until translucent, about 3 minutes.
4. Add minced garlic and grated ginger, sautéing for another minute until aromatic.
5. Sprinkle in turmeric, coriander, and chili powder, stirring quickly to toast the spices for 30 seconds.
6. Toss in the shredded cabbage, mixing well to coat with the spice mixture.
7. Pour in coconut milk, stirring to combine, then reduce heat to low and simmer for 10 minutes until the cabbage is tender.
8. Season with salt to taste, then garnish with fresh cilantro before serving.

Perfectly spiced and wonderfully creamy, this Cabbage Curry is a testament to how simple ingredients can transform into something extraordinary. Serve it over a bed of fluffy rice or with warm naan for a meal that’s as satisfying as it is colorful.

Cabbage Pakora

Zesty and utterly irresistible, these Cabbage Pakoras are your ticket to transforming a humble veggie into a crispy, golden delight that’ll have everyone asking for seconds. Perfect for those ‘I need something crunchy’ moments, this recipe is a game-changer for cabbage lovers and skeptics alike.

Ingredients

• 2 cups finely shredded cabbage (pack it lightly for the perfect crunch)
• 1 cup chickpea flour (aka besan, for that authentic texture)
• 1/4 cup rice flour (for extra crispiness, or skip if you don’t have it)
• 1 tsp cumin seeds (because flavor bombs are essential)
• 1/2 tsp turmeric powder (for color and a hint of earthiness)
• 1/2 tsp red chili powder (adjust to taste, or go wild)
• 1/2 tsp garam masala (the secret weapon)
• 1/2 cup water (or as needed to make a thick batter)
• Oil for deep frying (vegetable or any neutral oil works)
• Salt to taste (don’t be shy)

Instructions

1. In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, garam masala, and salt. Mix well to ensure no lumps.
2. Gradually add water to the dry ingredients, stirring continuously, until you achieve a thick batter that coats the back of a spoon. Tip: The batter should be thick enough to cling to the cabbage without dripping.
3. Add the shredded cabbage to the batter, ensuring each piece is well coated. Let it sit for 5 minutes to allow the flavors to marry.
4. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. Tip: A cube of bread should turn golden in 30 seconds when the oil is ready.
5. Carefully drop spoonfuls of the cabbage mixture into the hot oil, frying in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown and crispy. Tip: Flip them halfway through for even cooking.
6. Remove the pakoras with a slotted spoon and drain on paper towels to absorb excess oil.

Fresh out of the fryer, these pakoras are a symphony of crunch and spice, with the cabbage turning surprisingly sweet. Serve them with a side of mint chutney or dunk them in a steaming cup of masala chai for the ultimate comfort snack.

Cabbage Kofta

Now, let’s dive into the world of Cabbage Kofta, where crispy meets tender in a dance of flavors so delightful, you’ll forget you’re eating your greens. Perfect for those who swear they don’t like cabbage, this dish is a game-changer, packed with spices and love, ready to win hearts and stomachs alike.

Ingredients

• 2 cups finely shredded cabbage (packed tight, like your schedule)
• 1/2 cup chickpea flour (or all-purpose if you’re in a pinch)
• 1 tsp cumin seeds (because every dish needs a little spark)
• 1/2 tsp turmeric powder (for that golden glow)
• 1/2 tsp red chili powder (adjust to turn up or down the heat)
• Salt to taste (because life needs seasoning)
• Oil for frying (any neutral oil will do, but make it hot!)

Instructions

1. In a large bowl, mix the shredded cabbage, chickpea flour, cumin seeds, turmeric powder, red chili powder, and salt until well combined. Tip: Let the mixture sit for 5 minutes to allow the cabbage to soften slightly.
2. Heat oil in a deep pan over medium heat until it reaches 350°F. A drop of batter should sizzle upon contact.
3. Shape the cabbage mixture into small balls (koftas), about the size of a walnut. Tip: If the mixture feels too wet, add a bit more chickpea flour to bind it.
4. Fry the koftas in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Remove with a slotted spoon and drain on paper towels to absorb excess oil.

Unbelievably crispy on the outside yet tender inside, these Cabbage Koftas are a revelation. Serve them with a side of mint chutney for a refreshing contrast, or tuck them into a warm pita with some yogurt sauce for a quick, satisfying meal. Either way, they’re bound to disappear faster than you can say ‘more please!’

Cabbage Rice

Unbelievably easy and outrageously delicious, this Cabbage Rice is the weeknight hero you didn’t know you needed. It’s like your fridge leftovers and pantry staples threw a party, and everyone’s invited—especially your taste buds.

Ingredients

• 2 cups cooked rice (day-old works best for that perfect texture)
• 3 cups shredded cabbage (because who has time to chop?)
• 2 tbsp vegetable oil (or any oil that won’t judge your life choices)
• 1 tbsp soy sauce (the secret handshake of flavor town)
• 1/2 tsp garlic powder (for when fresh garlic feels like too much effort)
• 1/4 tsp black pepper (adjust to taste, but why would you?)

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers like a disco ball.
2. Toss in the shredded cabbage and stir-fry for about 5 minutes, or until it starts to soften but still has a bit of crunch—think al dente pasta but for veggies.
3. Add the cooked rice to the skillet, breaking up any clumps with the back of your spoon like you’re solving a tiny rice puzzle.
4. Sprinkle in the garlic powder and black pepper, then drizzle the soy sauce over everything. Stir well to combine, ensuring every grain of rice gets a little love.
5. Continue cooking for another 3-5 minutes, or until the rice is heated through and has absorbed all those glorious flavors. Tip: If the rice starts sticking, a splash of water can save the day.
6. Give it a taste and adjust the seasoning if necessary, but let’s be real—it’s probably perfect.

Now, this Cabbage Rice is a textural dream—crispy, soft, and everything in between. Serve it as is for a humble meal, or top it with a fried egg for that ‘I meant to do that’ gourmet touch. No matter how you dish it up, it’s guaranteed to disappear faster than your last diet resolution.

Cabbage Dal

Unbelievably easy yet packed with flavor, this Cabbage Dal is the weeknight hero you didn’t know you needed. It’s like a cozy blanket for your stomach, but with way more personality and zero regrets.

Ingredients

• 1 cup yellow split peas (soaked for 30 minutes for quicker cooking)
• 4 cups water (or enough to cover the peas by 2 inches)
• 1 tbsp coconut oil (or any neutral oil, but coconut adds a nice hint of sweetness)
• 1 tsp cumin seeds (because every great dish starts with a sizzle)
• 1 medium onion, diced (no need for perfect cubes, we’re not on TV)
• 2 cloves garlic, minced (more if you’re feeling bold)
• 1 tsp turmeric (for that golden glow)
• 1 tsp salt (adjust to taste, but don’t be shy)
• 2 cups cabbage, shredded (the star of the show)
• 1 tomato, diced (for a little acidity and color)
• 1 green chili, sliced (optional, for those who like it hot)
• 1/2 tsp garam masala (the finishing touch)

Instructions

1. Drain the soaked split peas and rinse under cold water.
2. In a large pot, combine the split peas and water. Bring to a boil over high heat, then reduce to a simmer. Cook uncovered for 20 minutes, skimming off any foam that rises to the top.
3. While the peas cook, heat the coconut oil in a pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add the onion to the pan and sauté until translucent, about 5 minutes. Tip: A pinch of salt helps the onions sweat faster.
5. Stir in the garlic, turmeric, and salt, cooking for another minute until the garlic is golden but not burnt.
6. Add the cabbage, tomato, and green chili to the pan. Cook for 5-7 minutes, until the cabbage is wilted but still has a bit of crunch.
7. Once the split peas are tender, add the cabbage mixture to the pot. Stir well and simmer together for 5 minutes to let the flavors marry.
8. Sprinkle with garam masala, give it one final stir, and remove from heat. Tip: Let it sit for 5 minutes before serving to thicken slightly.

This Cabbage Dal is a textural dream—creamy peas meet crunchy cabbage in a symphony of spices. Serve it over rice for a hearty meal, or with a side of naan to scoop up every last bite. Either way, your taste buds are in for a treat.

Cabbage Chana Dal

Alright, let’s dive into the world of comfort food with a twist—Cabbage Chana Dal! This dish is like a cozy blanket for your taste buds, combining the humble cabbage with the protein-packed chana dal in a symphony of flavors that’ll make your kitchen smell like a gourmet restaurant (or at least, that’s what we’re aiming for).

Ingredients

• 1 cup chana dal (soaked for at least 30 minutes for quicker cooking)
• 2 cups cabbage, thinly sliced (because nobody likes a cabbage chunk surprise)
• 1 tbsp ghee (or any neutral oil, but ghee brings the flavor)
• 1 tsp cumin seeds (for that earthy aroma)
• 1/2 tsp turmeric powder (hello, golden color!)
• 1/2 tsp red chili powder (adjust to taste, spice wizards)
• Salt to taste (because seasoning is key)
• 2 cups water (the elixir of life for dal)

Instructions

1. Rinse the soaked chana dal under cold water until the water runs clear. This step is like giving your dal a quick shower before its big debut.
2. In a pressure cooker, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds—or until they start to dance. This is your cue that it’s time to add the dal.
3. Add the rinsed chana dal to the cooker, followed by turmeric powder, red chili powder, and salt. Stir well to coat the dal in all the spicy goodness.
4. Pour in the water, secure the lid, and cook on high heat until the pressure cooker whistles once. Then, reduce the heat to low and let it cook for another 15 minutes. Patience is a virtue, especially in dal-making.
5. Once the pressure has released naturally, open the lid and add the thinly sliced cabbage. Stir gently to combine, then cover and let it cook on low heat for another 5 minutes. The cabbage should be tender but still have a bit of crunch—think of it as the dal’s crunchy sidekick.
6. Give everything a final stir, adjust the seasoning if needed, and voilà! Your Cabbage Chana Dal is ready to steal the show.

Dive into this dish with a spoon (or a piece of warm naan) and enjoy the delightful contrast between the creamy dal and the crisp cabbage. It’s a texture party in your mouth, and everyone’s invited!

Cabbage Moong Dal

Buckle up, flavor seekers! We’re diving into a dish that’s as fun to say as it is to eat—Cabbage Moong Dal, a humble yet mighty meal that’ll have your taste buds doing a happy dance. Perfect for those ‘I want something comforting but not coma-inducing’ kind of days.

Ingredients

• 1 cup split yellow moong dal (rinsed until water runs clear)
• 2 cups water (for that perfect dal consistency)
• 1 tbsp ghee (or any neutral oil, but ghee is gold here)
• 1 tsp cumin seeds (for a nutty, earthy kick)
• 1/2 tsp turmeric powder (hello, vibrant color!)
• 1/2 tsp red chili powder (adjust to taste, spice wizards)
• 2 cups finely chopped cabbage (the crunchier, the better)
• Salt to taste (because bland is banned)
• Fresh cilantro for garnish (optional but highly recommended)

Instructions

1. In a pressure cooker, combine the rinsed moong dal and water. Cook on medium heat for 3 whistles, then let the pressure release naturally. Tip: This ensures your dal is perfectly soft and mushy, just how we like it.
2. In a separate pan, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant. Tip: This is where the magic starts, so don’t rush it.
3. Stir in the turmeric and red chili powder, quickly followed by the chopped cabbage. Sauté for 5 minutes until the cabbage starts to soften but still has a bit of crunch. Tip: Overcooking the cabbage is a crime in some countries, probably.
4. Add the cooked dal to the pan, mixing well to combine. Season with salt, then simmer for another 5 minutes to let the flavors marry. Tip: Think of it as a dal and cabbage love story.
5. Garnish with fresh cilantro before serving hot. Just like that, you’ve got a bowl of comfort that’s ready to rock your world.

Jazz up your meal by serving this dal with a side of steamed rice or warm rotis. The creamy texture of the dal paired with the slight crunch of the cabbage is a match made in food heaven. And if you’re feeling extra, a dollop of yogurt on top never hurt anybody.

Cabbage Upma

Just when you thought upma couldn’t get any more exciting, here comes Cabbage Upma to prove you wrong! This dish is a delightful twist on the classic, packing a crunchy punch and a whole lot of personality. Perfect for those mornings when you’re craving something hearty but refuse to compromise on flavor.

Ingredients

• 1 cup semolina (fine variety works best for a smoother texture)
• 2 tbsp ghee (or any neutral oil, but ghee adds a rich flavor)
• 1 tsp mustard seeds (for that perfect pop of flavor)
• 1/2 cup finely chopped cabbage (the star of the show, don’t skimp!)
• 1 green chili, finely chopped (adjust to taste, spice lovers)
• 1/4 tsp turmeric powder (for color and health)
• 2 cups water (hot, to speed up cooking)
• Salt to taste (because bland upma is a crime)

Instructions

1. Heat ghee in a pan over medium heat. Wait until it’s just hot enough to make a mustard seed dance.
2. Add mustard seeds and let them pop like it’s a party. This releases their nutty flavor.
3. Toss in the green chili and sauté for 30 seconds. You’re building layers of flavor here.
4. Add the chopped cabbage and turmeric. Stir-fry for 2 minutes until the cabbage is slightly tender but still crunchy.
5. Lower the heat and add the semolina. Toast it gently for 3 minutes, stirring constantly to avoid burning. This step is crucial for that nutty, toasted flavor.
6. Carefully pour in hot water, stirring continuously to prevent lumps. A smooth upma is a happy upma.
7. Season with salt, cover, and let it cook on low heat for 5 minutes. Patience is key.
8. Fluff it up with a fork, and voilà, your Cabbage Upma is ready to dazzle!

So there you have it, a dish that’s as fun to make as it is to eat. The cabbage adds a delightful crunch, making each bite a textural adventure. Serve it with a side of yogurt or a spicy pickle to take it from great to unforgettable.

Cabbage Dosa

Kickstart your morning with a twist on the classic dosa that’ll have your taste buds dancing—Cabbage Dosa! This isn’t your grandma’s dosa (unless your grandma is a culinary innovator, in which case, high five to her). It’s crispy, it’s savory, and it’s packed with the humble cabbage, proving that great things come in leafy packages.

Ingredients

• 1 cup rice flour (for that perfect crispy edge)
• 1/2 cup semolina (adds a lovely texture)
• 1 cup finely shredded cabbage (the star of the show)
• 1/4 cup chopped cilantro (for a fresh kick)
• 1 green chili, finely chopped (adjust to spice preference)
• 1/2 tsp cumin seeds (because flavor)
• 1/2 tsp salt (or to taste, but really, measure it)
• 1 1/2 cups water (to bring it all together)
• 2 tbsp vegetable oil (or any neutral oil for greasing)

Instructions

1. In a large bowl, mix rice flour, semolina, shredded cabbage, cilantro, green chili, cumin seeds, and salt until well combined.
2. Gradually add water to the mixture, stirring continuously, until you achieve a smooth, pourable batter. Let it rest for 10 minutes—patience is key.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it with oil.
4. Pour a ladleful of batter onto the skillet, spreading it thinly in a circular motion to form a dosa. Pro tip: The thinner, the crispier.
5. Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the bottom is golden and crispy.
6. Flip the dosa carefully and cook for another 2 minutes until both sides are golden. Repeat with the remaining batter.
7. Serve hot with your favorite chutney or sambar. Extra tip: Try rolling them up with a smear of spicy chutney inside for a fun, handheld snack.

Absolutely revel in the crispiness of this Cabbage Dosa, where each bite offers a delightful crunch followed by the subtle sweetness of cabbage. It’s a dish that’s as fun to make as it is to eat, especially when you fold it into a cone and pretend it’s a savory ice cream—because why not?

Cabbage Uttapam

Alright, folks, let’s dive into the world of Cabbage Uttapam, a dish that’s as fun to say as it is to eat. Imagine a savory pancake that’s packed with crunch, flavor, and a whole lot of personality—yep, that’s our star today!

Ingredients

• 1 cup rice flour (for that perfect crispy edge)
• 1/2 cup semolina (or sooji, for a bit of texture)
• 1/4 cup yogurt (plain, and hey, Greek works too)
• 1 cup finely shredded cabbage (the crunchier, the better)
• 1/4 cup finely chopped onions (because what’s life without onions?)
• 1 green chili, finely chopped (adjust to taste, spice wizards)
• 1/2 tsp cumin seeds (for that little pop of flavor)
• Salt to taste (don’t be shy, but don’t go overboard)
• 2 tbsp oil (or any neutral oil, you do you)
• Water as needed (just enough to get that batter right)

Instructions

1. In a large bowl, mix rice flour, semolina, yogurt, and enough water to form a smooth, thick batter. Let it rest for 10 minutes—patience is a virtue.
2. After resting, stir in the shredded cabbage, onions, green chili, cumin seeds, and salt. Mix well. Tip: The batter should be thick but spreadable; add water if needed.
3. Heat a non-stick pan over medium heat and drizzle a bit of oil. Pour a ladleful of batter and spread it gently into a thick circle. Tip: Don’t press too hard; we want those veggies to shine.
4. Cook for 3-4 minutes until the edges start to crisp up and the bottom is golden brown. Flip carefully and cook the other side for another 3 minutes. Tip: Medium heat is key—too hot, and you’ll have a charred situation.
5. Serve hot with your favorite chutney or sauce. Boom, you’ve just made magic.

Perfectly crispy on the outside, tender on the inside, and packed with flavors that’ll make your taste buds dance. Try serving it with a dollop of coconut chutney or a spicy salsa for an extra kick. Who knew cabbage could be this exciting?

Cabbage Paratha

So, you’ve stumbled upon the culinary gem that is Cabbage Paratha, and let me tell you, your taste buds are in for a wild ride. This isn’t just any flatbread; it’s a crispy, flavorful adventure that’ll have you questioning why you ever settled for plain old roti.

Ingredients

• 2 cups whole wheat flour (or all-purpose for a lighter texture)
• 1 cup finely shredded cabbage (the secret crunch factor)
• 1/2 tsp turmeric powder (for that golden glow)
• 1/2 tsp red chili powder (adjust to taste, spice lovers)
• 1/2 tsp cumin seeds (because flavor)
• 2 tbsp oil (or any neutral oil, but ghee is the MVP here)
• Salt to taste (don’t be shy)
• Water as needed (just enough to bring it all together)

Instructions

1. In a large bowl, mix the whole wheat flour, shredded cabbage, turmeric powder, red chili powder, cumin seeds, and salt. Tip: Squeeze the cabbage lightly to remove excess water for a non-soggy paratha.
2. Add water little by little and knead into a firm dough. Cover and let it rest for 15 minutes. Tip: The resting time is non-negotiable for soft parathas.
3. Divide the dough into equal portions and roll each into a ball.
4. On a floured surface, roll each ball into a circle about 6 inches in diameter. Tip: If the dough sticks, a little more flour is your friend.
5. Heat a skillet over medium heat and cook each paratha for about 2 minutes on each side, or until golden brown spots appear. Brush with oil or ghee for extra crispiness.

Just imagine biting into that crispy exterior only to find a soft, spiced cabbage filling that’s downright addictive. Serve these bad boys with a dollop of yogurt or your favorite pickle, and watch them disappear before your eyes.

Cabbage Thepla

Prepare to be dazzled by the humble yet mighty Cabbage Thepla, a dish that proves cabbage can indeed be the life of the party when spiced right and wrapped in a soft, flaky embrace. Perfect for those who thought cabbage was just for coleslaw or, dare we say, boring diets!

Ingredients

• 2 cups whole wheat flour (for that wholesome goodness)
• 1 cup finely shredded cabbage (the star of the show)
• 1/4 cup yogurt (for a tender dough, or substitute with water)
• 2 tbsp oil (or any neutral oil, plus extra for cooking)
• 1 tsp turmeric powder (for that golden glow)
• 1 tsp red chili powder (adjust to taste, because we’re not all fire-eaters)
• 1/2 tsp cumin seeds (for a little crunch and aroma)
• Salt to taste (because bland is banned)

Instructions

1. In a large bowl, mix together the whole wheat flour, shredded cabbage, yogurt, oil, turmeric powder, red chili powder, cumin seeds, and salt until well combined.
2. Gradually add water, a little at a time, to form a soft, pliable dough. Tip: The dough should be softer than your usual chapati dough for tender theplas.
3. Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten, making the dough easier to roll.
4. Divide the dough into equal-sized balls, slightly larger than a golf ball.
5. On a lightly floured surface, roll each ball into a thin circle, about 6 inches in diameter. Tip: If the dough sticks, sprinkle a little more flour, but don’t overdo it.
6. Heat a tawa or skillet over medium heat. Once hot, place a rolled thepla on it.
7. Cook for about 30 seconds, then flip. Drizzle a few drops of oil around the edges and cook until golden spots appear, about another 30 seconds.
8. Flip again, drizzle a bit more oil, and press lightly with a spatula. Cook until both sides are golden and crisp. Tip: Keep the heat medium to avoid burning.
9. Repeat with the remaining dough balls, stacking the cooked theplas in a clean kitchen towel to keep them soft.

Just like that, you’ve got yourself a stack of golden, flaky Cabbage Theplas, each bite a delightful mix of spicy, tangy, and slightly sweet flavors. Serve them warm with a dollop of yogurt or pickle, or get creative and wrap them around some grilled veggies for a thepla taco night!

Cabbage Kootu

Ready to dive into a dish that’s as fun to say as it is to eat? Let’s talk about Cabbage Kootu, a South Indian delight that’s about to make your taste buds do a happy dance. This creamy, comforting curry is the culinary equivalent of a warm hug, with cabbage and lentils playing the lead roles in this flavorful fiesta.

Ingredients

• 1 cup split yellow lentils (toor dal), rinsed until water runs clear
• 2 cups cabbage, finely chopped (because nobody likes a cabbage chunk)
• 1 tsp turmeric powder (for that golden glow)
• 1 tbsp coconut oil (or any neutral oil, but coconut adds a nice whisper of flavor)
• 1 tsp mustard seeds (they’re tiny but mighty)
• 1 dried red chili (adjust to taste, unless you’re into fire-breathing)
• 1/2 tsp asafoetida (hing) (a pinch goes a long way)
• Salt to taste (because bland is banned)
• 1/2 cup grated coconut (for creaminess and a touch of sweetness)
• 2 cups water (the elixir of life, or at least of this dish)

Instructions

1. In a pressure cooker, combine the rinsed lentils, cabbage, turmeric powder, and water. Cook on high heat for 3 whistles, then let the pressure release naturally. Tip: No pressure cooker? Boil them in a pot until the lentils are mushy and the cabbage is tender, about 20 minutes.
2. Heat coconut oil in a pan over medium heat. Add mustard seeds and wait for them to pop like tiny fireworks. Tip: Cover the pan to avoid a mustard seed escape mission.
3. Toss in the dried red chili and asafoetida, sautéing for about 30 seconds until fragrant. Tip: Keep the fan on; asafoetida has a strong personality.
4. Add the cooked lentil-cabbage mixture to the pan, stirring well to combine with the spices. Let it simmer for 5 minutes to marry the flavors.
5. Stir in the grated coconut and salt, mixing thoroughly. Simmer for another 2 minutes, then turn off the heat.

What you’ve got now is a bowl of creamy, dreamy Cabbage Kootu that’s perfect with steamed rice or as a standalone soup for those ‘I need comfort’ days. The lentils give it body, the cabbage adds a slight crunch, and the coconut? Well, that’s just the cherry on top.

Cabbage Sambar

Prepare to be dazzled by a dish that’s as humble as it is hearty—Cabbage Sambar, a South Indian classic that’s about to spice up your life. Packed with veggies and bursting with flavor, it’s the culinary equivalent of a warm hug on a chilly day.

Ingredients

• 1 cup toor dal (or any split dal, for that matter)
• 2 cups chopped cabbage (because, obviously)
• 1 tbsp sambar powder (adjust to taste, you spicy devil)
• 1/2 tsp turmeric powder (for that golden glow)
• 1 tbsp tamarind paste (or lemon juice, in a pinch)
• 2 tbsp oil (or any neutral oil, don’t sweat it)
• 1 tsp mustard seeds (for that pop of flavor)
• 2 dried red chilies (because heat is non-negotiable)
• A handful of curry leaves (for authenticity’s sake)
• Salt to taste (duh)

Instructions

1. Rinse the toor dal under cold water until the water runs clear, then cook it in a pressure cooker with 3 cups of water and turmeric powder for about 3 whistles, or until mushy. Tip: No pressure cooker? Boil it in a pot until soft, about 30 minutes.
2. Heat oil in a pan over medium heat, toss in the mustard seeds, and wait for them to pop like popcorn at a movie theater.
3. Add the dried red chilies and curry leaves, sautéing for about 30 seconds until your kitchen smells like heaven.
4. Throw in the chopped cabbage and stir-fry for 5 minutes until it’s slightly tender but still has a bit of crunch. Tip: Overcooking cabbage is a crime—keep it crisp!
5. Mix in the cooked dal, sambar powder, tamarind paste, and salt, then add 2 cups of water. Bring to a boil, then simmer for 10 minutes. Tip: Taste as you go—balance is key!
6. Serve hot with rice or enjoy as a soup. Either way, you’re winning.

Light, tangy, and with just the right amount of kick, this Cabbage Sambar is a texture lover’s dream. Serve it with a side of crispy papadums for an extra crunch, or go wild and drizzle with a bit of ghee for richness. Either way, your taste buds will thank you.

Cabbage Rasam

Kickstart your culinary adventure with this Cabbage Rasam, a dish that’s as fun to make as it is to say five times fast. Perfect for those days when you’re craving something light yet packed with flavor, this recipe is a playful twist on the classic rasam, proving that cabbage can indeed be the life of the party.

Ingredients

• 1 cup chopped cabbage (the star of the show, obviously)
• 2 cups water (for boiling, not swimming)
• 1 tbsp ghee (or any neutral oil, but ghee is gold here)
• 1 tsp mustard seeds (for that pop of flavor)
• 1 tsp cumin seeds (because why not?)
• 2 dried red chilies (adjust to taste, unless you’re brave)
• 1/2 tsp turmeric powder (for color and health)
• 1/2 tsp asafoetida (a pinch goes a long way)
• 1 cup cooked toor dal (the unsung hero)
• 1 medium tomato, chopped (for a tangy twist)
• Salt to taste (because bland is banned)
• Fresh coriander leaves for garnish (pretty and tasty)

Instructions

1. Heat the ghee in a pot over medium heat until it’s melted and shimmering, like your confidence when you nail this recipe.
2. Add mustard seeds and cumin seeds to the pot. Wait for the mustard seeds to pop, about 30 seconds, signaling it’s time for the next step.
3. Toss in the dried red chilies, turmeric powder, and asafoetida. Stir for about 10 seconds until the spices are fragrant, but not burnt—nobody likes a drama queen.
4. Add the chopped cabbage and tomato to the pot. Sauté for 2 minutes until they start to soften, showing off their versatility.
5. Pour in the water and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10 minutes, allowing the flavors to mingle like guests at a dinner party.
6. Stir in the cooked toor dal and salt. Let it simmer for another 5 minutes, ensuring everything is well acquainted.
7. Garnish with fresh coriander leaves before serving, because presentation matters, even on lazy days.

This Cabbage Rasam is a symphony of textures, from the soft cabbage to the creamy dal, all swimming in a broth that’s bold and comforting. Serve it piping hot with a side of steamed rice or enjoy it as a soup to warm your soul on a chilly evening.

Cabbage Kadhi

Venture into the world of comforting curries with this Cabbage Kadhi, a dish that’s as fun to say as it is to eat. Imagine tender cabbage swimming in a tangy, spiced yogurt gravy—it’s the hug your taste buds didn’t know they needed.

Ingredients

• 1 cup plain yogurt (go for full-fat for extra creaminess)
• 2 cups water (adjust for desired consistency)
• 1 cup cabbage, finely chopped (the smaller, the quicker it cooks)
• 2 tbsp chickpea flour (aka besan, for thickening)
• 1 tbsp oil (or any neutral oil)
• 1 tsp mustard seeds (they’ll pop and add drama)
• 1 tsp cumin seeds (for that earthy vibe)
• 1/2 tsp turmeric powder (hello, golden color)
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste (because bland is banned)
• A handful of fresh cilantro, chopped (for that fresh finish)

Instructions

1. In a bowl, whisk together yogurt, water, and chickpea flour until smooth to avoid lumps.
2. Heat oil in a pan over medium heat. Add mustard and cumin seeds; wait until they pop (about 30 seconds).
3. Add chopped cabbage to the pan. Sauté for 2 minutes until slightly softened.
4. Stir in turmeric powder, red chili powder, and salt. Mix well to coat the cabbage.
5. Pour the yogurt mixture into the pan. Stir continuously to prevent curdling.
6. Bring to a gentle boil, then reduce heat to low. Simmer for 10 minutes, stirring occasionally.
7. Garnish with fresh cilantro before serving.

Relish the creamy texture and the tangy-spicy flavor that makes this kadhi a standout. Serve it over steamed rice or with warm rotis for a meal that’s anything but ordinary.

Cabbage Bhaji

Dive into the world of crispy, golden goodness with this Cabbage Bhaji recipe that’s about to make your taste buds do a happy dance. Perfect for those days when you’re craving something fried but want to pretend it’s totally healthy because, well, cabbage.

Ingredients

• 2 cups finely shredded cabbage (pack it in, but don’t stress over perfection)
• 1/2 cup chickpea flour (aka besan, or all-purpose flour in a pinch)
• 1/4 cup rice flour (for that extra crunch)
• 1 tsp turmeric powder (for color and a hint of earthiness)
• 1 tsp red chili powder (adjust to taste, unless you’re into fire breathing)
• 1/2 tsp cumin seeds (because every bite deserves a little pop)
• Salt to taste (don’t be shy, but don’t turn it into a salt lick)
• Water as needed (just enough to bring it all together)
• Oil for deep frying (or any neutral oil, but let’s be real, deep frying is the way to go here)

Instructions

1. In a large mixing bowl, combine the shredded cabbage, chickpea flour, rice flour, turmeric powder, red chili powder, cumin seeds, and salt. Mix well to ensure the cabbage is evenly coated.
2. Gradually add water, a little at a time, stirring until the mixture comes together into a thick batter. It should cling to the cabbage without being too runny.
3. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. A drop of batter should sizzle and rise to the surface immediately when the oil is ready.
4. Using a spoon or your hands, drop small portions of the batter into the hot oil. Don’t overcrowd the pan; give them room to swim and become golden.
5. Fry the bhajis for 2-3 minutes on each side or until they’re a deep golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.
6. Repeat with the remaining batter, ensuring the oil returns to 350°F between batches for consistent cooking.

Unbelievably crispy on the outside with a tender, flavorful center, these Cabbage Bhajis are a textural dream. Serve them with a tangy tamarind chutney or sneak them into a wrap for a crunchy surprise that’ll have everyone asking for seconds.

Cabbage Vada

Mmm, have you ever thought cabbage could be the star of a crispy, savory snack? Well, buckle up, because Cabbage Vada is here to prove that this humble veggie can indeed steal the show with its crunch and flavor!

Ingredients

• 2 cups finely chopped cabbage (pack it down to measure)
• 1 cup chickpea flour (also known as gram flour)
• 1/4 cup rice flour (for extra crunch)
• 1 tbsp grated ginger (fresh is best, but jarred works in a pinch)
• 1 tsp cumin seeds (toast them lightly for more flavor)
• 1/2 tsp turmeric powder (for that golden hue)
• 1/2 tsp red chili powder (adjust to taste)
• 1/2 cup water (or as needed to form a thick batter)
• Oil for deep frying (vegetable or canola oil works great)
• Salt to taste (start with 1/2 tsp and adjust)

Instructions

1. In a large mixing bowl, combine the chopped cabbage, chickpea flour, rice flour, grated ginger, cumin seeds, turmeric powder, red chili powder, and salt.
2. Gradually add water, mixing well after each addition, until you achieve a thick batter that coats the cabbage evenly. The batter should not be runny.
3. Heat oil in a deep fryer or a heavy-bottomed pan to 350°F. Use a candy thermometer to check the temperature for perfect frying.
4. Once the oil is hot, drop tablespoon-sized portions of the batter into the oil. Do not overcrowd the pan to ensure even cooking.
5. Fry the vadas for about 3-4 minutes on each side or until they are golden brown and crispy. Use a slotted spoon to turn them halfway through.
6. Remove the vadas from the oil and drain them on a paper towel-lined plate to remove excess oil.

Unbelievably crunchy on the outside with a soft, flavorful center, these Cabbage Vadas are a game-changer. Serve them hot with a side of mint chutney or dunk them in your favorite curry for an unexpected twist!

Cabbage Bonda

Venture into the world of crispy, golden delights with this Cabbage Bonda recipe that’s bound to make your taste buds dance with joy. Perfect for those who love a crunchy snack with a spicy kick, this dish is a fun twist on the traditional bonda, packed with the goodness of cabbage and a blend of aromatic spices.

Ingredients

• 1 cup cabbage, finely chopped (the finer, the crispier)
• 1 cup chickpea flour (aka besan, for that perfect crunch)
• 1/4 cup rice flour (for extra crispiness)
• 1 tsp cumin seeds (because flavor bombs are essential)
• 1/2 tsp turmeric powder (for that golden hue)
• 1 tsp red chili powder (adjust to spice tolerance)
• 1/2 tsp asafoetida (hing, for digestive goodness)
• 1/2 cup water (or as needed to make a thick batter)
• Oil for deep frying (vegetable or any neutral oil)
• Salt to taste (because seasoning is key)

Instructions

1. In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, asafoetida, and salt. Mix well to ensure all the dry ingredients are evenly distributed.
2. Gradually add water to the dry ingredients, stirring continuously to avoid lumps. Aim for a thick batter consistency that coats the back of a spoon.
3. Fold in the finely chopped cabbage into the batter, ensuring each piece is well coated. Let the mixture sit for 5 minutes to allow the flavors to meld.
4. Heat oil in a deep fryer or a heavy-bottomed pan over medium heat (350°F is ideal for that perfect golden color).
5. Once the oil is hot, drop spoonfuls of the cabbage batter into the oil. Do not overcrowd the pan to ensure even cooking.
6. Fry the bondas for 2-3 minutes on each side or until they turn a deep golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.
7. Serve hot with your favorite chutney or sauce for dipping. The contrast between the crispy exterior and the soft, flavorful interior is simply irresistible.

Unbelievably crunchy on the outside with a soft, spicy cabbage filling inside, these bondas are a snack-time hero. Try serving them with a tangy tamarind chutney or a cooling mint yogurt dip to elevate the experience.

Cabbage Cutlet

Feast your eyes (and eventually your mouth) on this crispy, golden delight that’s about to become your new favorite way to eat cabbage. Who knew this humble veggie could steal the show?

Ingredients

• 2 cups finely shredded cabbage (pack it tight for maximum crunch)
• 1/2 cup breadcrumbs (panko for extra crispiness, or regular works too)
• 1/4 cup grated Parmesan cheese (because cheese makes everything better)
• 1 egg, beaten (the glue that holds our cutlet dreams together)
• 2 tbsp olive oil (or any neutral oil for frying)
• 1/2 tsp garlic powder (adjust to taste, but why would you?)
• Salt and pepper to taste (don’t be shy, season like you mean it)

Instructions

1. In a large bowl, mix the shredded cabbage, breadcrumbs, Parmesan cheese, garlic powder, salt, and pepper until well combined.
2. Add the beaten egg to the cabbage mixture, stirring until everything is evenly coated. This is your cutlet ‘dough’.
3. Heat the olive oil in a large skillet over medium heat (about 350°F). You’ll know it’s ready when a breadcrumb sizzles upon contact.
4. Form the cabbage mixture into small patties, about 1/2 inch thick. Pro tip: Wet your hands to prevent sticking.
5. Carefully place the patties in the hot oil, cooking for 3-4 minutes on each side or until golden brown and crispy. Don’t crowd the pan—give them space to shine.
6. Transfer the cooked cutlets to a paper towel-lined plate to drain any excess oil. Patience is key—let them cool slightly for maximum crispiness.

Zesty, crunchy, and utterly addictive, these cabbage cutlets are a game-changer. Serve them with a dollop of spicy mayo or tuck them into a sandwich for a veggie-packed punch.

Cabbage Soup

Mmm, who knew cabbage could be the star of the show? This cabbage soup is like a warm hug on a chilly day, packed with flavors that’ll make your taste buds do a happy dance. It’s the perfect way to sneak some veggies into your diet without feeling like you’re missing out on the fun.

Ingredients

• 1 tablespoon olive oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 large carrot, sliced (about 1 cup)
• 1 medium potato, diced (about 1 cup)
• 4 cups green cabbage, chopped
• 4 cups vegetable broth (or chicken broth for non-veg)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon black pepper (adjust to taste)
• 1 bay leaf (because every soup needs a little drama)

Instructions

1. Heat olive oil in a large pot over medium heat (about 300°F) until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Stir in minced garlic and cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it!
4. Add sliced carrot and diced potato, cooking for another 5 minutes to soften slightly.
5. Toss in chopped cabbage, stirring to combine with the other veggies.
6. Pour in vegetable broth, then add salt, pepper, and the bay leaf. Tip: The bay leaf adds depth, but remember to fish it out before serving!
7. Bring the soup to a boil, then reduce heat to low and simmer for 20 minutes, or until all vegetables are tender.

This soup turns out wonderfully hearty with a slight crunch from the cabbage, offering a comforting blend of savory and sweet flavors. Try topping it with a dollop of sour cream or a sprinkle of fresh dill for an extra zing.

Conclusion

Packed with flavor and tradition, our roundup of 24 Delicious Cabbage Recipes Indian Style offers a treasure trove of culinary inspiration. Whether you’re craving something spicy, savory, or sweet, there’s a dish here to delight your palate. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover.