This steamed cabbage recipe is from my mom and this was the most common way we would eat cabbage at home. So this is made much in the Indian style but with only a few spices to add some flavour. To make it more spicy or hot, you may up the quantity of spices. Serve this steamed cabbage with rice, roti or bread. This goes well even in the lunch box and can also be used to make roti rolls or sandwiches. To make this, apart from cabbage I have not used any other veggies, not even onions. But steamed potatoes, peas, carrot or sweet potatoes too go well in this.
How to make steamed cabbage
- Wash and shred or chop cabbage as desired. Drain the water completely. Add it to a steam basket. Sprinkle some salt and turmeric. Lightly mix it. Spread evenly in the basket. Steam in a pressure cooker (without whistle) or in a steamer until tender. It takes around 5 to 7 minutes.
- Heat a kadai or pan with oil. Crackle mustard and cumin. Then add red chilli and hing. My mom also adds a pinch of urad dal (skinned black lentils) for a nutty flavor.
- Add curry leaves.
- Keep the flame to very low. When the leaves turn crisp, saute ginger garlic until the raw smell goes off.
- Add red chili powder and garam masala. Taste the steamed cabbage and check the salt. If needed add it to the oil now.
- Add steamed cabbage.
- Stir and saute on a medium heat for 2 mins. Switch off the stove. It can also be sauteed further to make it more tasty. Serve steamed cabbage curry with rice or roti. More Cabbage recipesCabbage kootuCabbage curryChinese Cabbage stir fryAndhra style cabbage fry Related Recipes