Punjabi Cabbage

Punjabi Cabbage

Punjabi cabbage is one of Northern India’s most popular vegetable dishes—probably because it’s SUPER simple to make and SUPER tasty. Did I mention it’s also made with a SUPER food? : ) It is a great served with other vegetarian dishes or main meat dishes, such as chicken or a curry, like Kheema or Butter Chicken.

Put the following into a food processor and chop until finely chopped but not a paste. OR you can chop everything up finely with a knife.

  • 1 onion, roughly chopped
  • 3 garlic cloves, roughly chopped
  • 1 inch piece of ginger, chopped (OR add ground ginger later—this is the cheaper option)

Heat 4 TBSP coconut oil (buy here) or grassfed ghee (buy here) in a 6 quart stainless steel pan on medium heat, and fry the onion mixture until SOFT and beginning to brown.

Punjabi Cabbage

Punjabi Cabbage

Add the following and stir for 1 minute:

Stir in a whole head of cabbage, chopped or shredded, until all the leaves are coated with the turmeric. While the cabbage may seem like a lot now, it will cook down in almost no time. Turn the heat down to low, and add the following:

  • 1/2 tsp sea salt
  • 1/2 tsp black pepper (buy here)
  • 2 tsp ground cumin (buy here)
  • 1 tsp ground coriander (buy here)
  • 1/2 tsp cayenne pepper (buy here)
  • 1 TBSP unsalted butter

Stir the spices into the cabbage, partially cover and cook on low for 3-5 minutes. And that’s it! Easy, peasy!

Punjabi Cabbage

This is one of my favorite ways to eat cabbage. It’s full-flavored and simple, and I’m always going back for seconds! : )


  1. D =) says

    Courtney…this is SO good and so simple…absolutely delish. I’m back to make it a second time…it’s going in the permanent recipe rotation now. ;) Thanks for sharing!! =)

  2. Lorelei says

    I finally got all the ingredients, needed the coconut oil, and cumin seeds. I cut the cayenne quite a bit, because even I thought that was too much, and I’m cooking for Canadians lol. Served it with tandoori spiced chicken and it was a really good meal.

  3. says

    Hi, this looks delicious and I decided to try it tonight. I was pretty sure I had all the spices but I can’t find my coriander or my turmeric! I know I have them because I bought it online not too long ago. At the same time I’d ordered those spices, I’d bought some “Chicken Tikka Masala” spice which includes most of the spices you include plus a few more. I have a question but it’s not about the spices… I just want to clarify about the cabbage. It won’t be cooked right? Basically just warmed but still raw? That’s how mine was at 5 minutes so I just wanted to make sure. It was delicious! Thanks!

  4. Susan says

    Hi..This sounds wonderful, but Im allergic to coconut! what would you recommend in its place?…I usually cook with Olive oil, would that work??..Thanks!!!

  5. Marlo Ashley says

    I love cabbage but not all of my family does. This sounds like something they may like. Thanks for sharing.

  6. Heidi says

    Just want you to know I made this (kind of) for supper tonight. Went to the refrigerator and boom-no cabbage. So I quartered some red and yellow potatoes, let them go until they were about half done and then added half a head of cauliflower that was rolling around in my crisper. It turned out fantastic served with curry turkey burgers and some homemade pickled sweet peppers and carrots. Awesome. Can’t wait to actually eat this recipe with cabbage.

  7. says

    Thanks for sharing this recipe. I am always looking for a new recipe, especially those cruciferous veggies. This is my first time to be on your site, learning about you through the weekend gourmet blog carnival 2012. I am also new at blogging and a first time author.

    • mrspolivka says

      Jane, thanks for the nice comment! This particular recipe is one of my favorites! Stay tuned. I’ll be posting one for cauliflower soon (Aloo Gobi). It’s a warm and hearty dish that also uses turmeric!

    • says

      Jane, thanks for the nice comment! This particular recipe is one of my
      favorites! Stay tuned. I’ll be posting one for cauliflower soon (Aloo
      Gobi). It’s a warm and hearty dish that also uses turmeric!

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