Cabbage-Methi Sabzi is a refreshingly simple and delicious sauté, that goes great with roti or rice. I love the fact that I do not need add a ton of spices here – just turmeric and chili powder (or cayenne pepper)! Both cabbage and methi (fenugreek) are my favorite veggies.
Cabbage
While there are several veggies I use frequently, cabbage is probably one of the most used. I always have cabbage in my fridge. It stays fresh for a long time, it is easy to cook and can be cooked by itself, or with other veggies. Besides using cabbage for sautés, stir-frys, dals and so on, I also use cabbage with this Cracked Wheat Veggie Idli, upma, Wada and a lot of other breakfast/snack dishes. It is so versatile. No wonder then, that we have several cabbage recipes on our blog! I have listed several of them – just scroll down to find them.
Methi (Fenugreek) Leaves
Fresh dhaniya (cilantro leaves) is used as a garnish in a lot of Indian dishes. I find that I use methi leaves almost as frequently as cilantro. Even though fenugreek leaves are slightly bitter to taste, they bring out an excellent flavor that adds to the overall taste of the recipe. Again, while cilantro is used mostly as garnishing, fenugreek is cooked with the vegetable, towards the end. I prefer not to add it earlier, to retain the nutritional value.
Cabbage-Methi Sabzi
Undoubtedly, the beauty of this recipe is in its simplicity and ease of preparation. After tempering mustard seeds (you could also use cumin seeds in place of mustard), I sauté cabbage, onion, tomato together. I also add turmeric, chili powder and salt right at the beginning, put a lid on so it cooks faster. I add fresh methi leaves once the cabbage softens and cook for about 5 minutes before serving. While it testes best with Methi Paratha, it is also great with hot roti or steamed rice.
Methi (Fenugreek) leaves are nutrition packed. This heart-healthy herb is loaded with C, A, B2 vitamins and minerals like copper, iron and magnesium. According to Ayurveda, these leaves produce heat in the body that helps to stabilize body temperature in the wintertime. Cabbage is an excellent source of fiber, vitamin K, vitamin C and vitamin B6.
If you love methi (fenugreek) leaves, you may want to try some of our favorites:
- Wholesome Methi Paratha
- Bottle Gourd & Fenugreek Curry
- Fresh Fenugreek Eggplant Sauté
- Tomato Fenugreek Dal
- Bhindi Okra Masala
- Methi (Fenugreek Leaves) Dal
Also check out some of our delightful cabbage recipes here:
- Cabbage & Green Beans Poriyal
- Cabbage Wada: Savory Cabbage Lentil Bites
- Cabbage Kootu: Cabbage & Lentil Stew
- Cabbage & Carrot Masala
- No Ferment Cabbage Dosa
- Sautéed Cabbage and Bell Pepper
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Cabbage-Methi Sabzi
Ingredients
- 4 Cups Cabbage
- 1 Cup Methi (Fenugreek) Leaves - De-stemmed
- 1/4 Cup Onion - Fine cut
- 1/4 Cup Tomato - Fine cut
- 1/4 Teaspoon Turmeric Powder
- 1/4 Teaspoon Red Chili Powder - Or cayenne pepper
- 1 Teaspoon Mustard Seeds
- 1/4 Teaspoon Sea Salt - Or to taste
- 1 Tablespoon Coconut Oil - Organic, cold pressed
Instructions
- Heat oil in pan, add mustard seeds and allow the seeds to pop.
- Add cabbage, tomato, onion, turmeric powder, salt, red chili powder and salt. Mix well and cook for 2-3 minutes.
- Set lid, leave for a minute, remove and mix. Repeat this about 3 to 4 times, till the cabbage softens. Don't overcook the cabbage.
- Add methi (fenugreek) leaves, mix, cook for 2-3 minutes, stirring occasionally.
- Serve hot with fresh Wholesome Methi (Fenugreek) Paratha and sliced cucumber.
