Exotic Indian Cabbage

Exotic Indian Cabbage


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

Ingredients 40 m {{adjustedServings}} servings 184 cals

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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

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  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.
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Reviews 12

  1. 16 Ratings

Caroline C

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 oil, jalapeno instead of serrano, and I omitted the asafoetida powder as I can't find it anywhere. I ended up adding a few more cardamon pods (some black, some green) just because I love the flavor. I made it with kidney beans as I love the color, and prefer the texture over the other suggested beans. Thanks so much, Kay!

Ann Weber

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 entree on its own -- perhaps with saffron rice; or add vegetable broth to make a savory stew. Advice to cooks: If some exotic spices are hard to find, try hard to find at least the fennel seeds and especially the cardamom pods (or seeds -- but NOT ground cardamom). One of the best discoveries I've made on AllRecipes.com!


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 with a mortar and pestle. Oh! and I used cannelini beans (again, on hand). Definite repeat.