Exotic Indian Cabbage

Exotic Indian Cabbage


"Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables."


40 m {{adjustedServings}} servings 184 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 8.1 g
  • 13%
  • Carbs:
  • 23.3g
  • 8%
  • Protein:
  • 6.9 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 786 mg
  • 31%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.
  2. Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating



  1. 16 Ratings


This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of...

A wonderful dish that won rave reviews from our guests! I served it as a side with salmon in coconut milk and naan, but this superb dish offers rich and complex flavors, and deserves to be an en...

Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand, so I used 1/8 tsp (maybe more like 1/4 tsp) of cayenne pepper. I also crunched up the whole spice seeds a bit...