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One of the most widely grown vegetables in India, cabbage is especially eaten during autumn and winter months in its many regional avatars. The cruciferous vegetable belongs to the same family as broccoli, cauliflower, Brussel sprouts (which look like mini-cabbages anyways) and even kale. Known for its unique aroma and flavour, cabbage is one of those humble veggies that acquire the flavours of any ingredients added to it.
So, apart from being loaded with nutrients like vitamins, minerals, dietary fibre and antioxidants like glucosinates, cabbage is also quite a versatile vegetable. From fritters or pakodas to dry sabjis and flavourful curries, there is no dearth of the dishes you can make with cabbage. Wondering what regional Indian cabbage dishes you can whip up with the veggie this autumn? Here are 10 options, ranging from some you may know of already and some that are quite unique.
Video Credit: YouTube/Hebbars Kitchen
Patta Gobhi Matar – Punjab
This simple yet spicy classic dish from Punjab is known for its bold flavours and pairs well with fresh, ghee-soaked rotis in autumn and winter seasons. The cabbage is chopped into small, fine chunks and blanched in water for a few minutes. A tempering of cumin seeds and chillies is first added in oil, then the cabbage, peas and spices like turmeric, red chilli powder and garam masala are cooked together. Sometimes, even potatoes are added to this simple curry.
Singju – Manipur
A simple salad from Manipur, Singju is made with a blend of easily available ingredients like finely sliced cabbage, fresh green pea leaves, onions, fried lotus stems and boiled chana. Spiced with dry red chillies, black sesame seeds and salt, this salad is usually served in its vegetarian avatar. However, fermented fish is often added to the Singju to make it more flavourful.
Gobhi Pakoda Kadhi – Rajasthan
Kadhi is a flavourful yoghurt-based Indian dish, and this Rajasthani version of the dish is made with crispy cabbage pakodas. The cabbage is fine-chopped and mixed with green chillies, gram flour, salt, turmeric powder and a bit of water to make the pakoda batter. Once the pakodas are fried, they are added to the gram flour-yoghurt blend of Kadhi.
Kobi Batata Nu Shaak – Gujarat
Spicy and delicious, Kobi Batata Nu Shaak from Gujarat is a dish that celebrates the autumnal flavours of cabbage. First, oil is tempered with cumin seeds, chillies and hing or asafoetida. Then cabbage and potatoes are added to the oil along with spices like turmeric powder, coriander powder, cumin powder and garam masala. Once the cabbage and potatoes are cooked, the curry is served with fresh fulkas or rotis.
Cabbage Moong Dal Bhaji – Maharashtra
This yummy dish from Maharashtra is known for being packed with proteins, thanks to the combination of cabbage and moong dal. The dish is made with soaked moong dal, which is cooked with thinly sliced cabbage to make this dry or sukki bhaji. A tempering of curry leaves, mustard seeds, cumin seeds, asafoetida and dry red chillies is often added to this dish, and so are roasted peanuts or Goda Masala to make it richer.
Kosu Palya – Karnataka
This easy and simple cabbage stir-fry dish from Karnataka is known to be similar to Kerala’s cabbage thoran. Loaded with the flavours of coconuts, this cabbage dish is often served in Sadhya meals too. Finely chopped cabbage is cooked with a tempering of mustard seeds, dry red chillies, asafoetida, urad dal, chana dal and curry leaves. Add a blend of coconut and red chillies to this stir fry and cook until done.
Cabbage Foogath – Goa
This popular Goan dish is packed with the flavours of cabbage, coconut and a hint of jaggery. The cabbage is finely sliced and cooked along with spices like dry red chillies, cumin seeds, mustard seeds, curry leaves, turmeric powder and salt. The jaggery is added around the end to get rid of any bitterness from the cabbage.
Muttaikose Kootu – Tamil Nadu
Kootu is a simple dal dish from Tamil Nadu, and this Muttaikose Kootu is loaded with cabbage flavours. To make this dish, the moong dal is cooked separately. Finely chopped cabbage is then added to the dal and boiled for a few minutes, then a blend of coconut, cumin seeds and chillies is added in. Once the Muttaikose Kootu is ready, it is tempered with dry red chillies, curry leaves and mustard seeds.
Maacher Matha Diye Bandha Kopi – West Bengal
This Bengali cabbage dish is also a non-vegetarian one loaded with the flavours of fish heads. Tempered with cumin seeds and bay leaves, the finely chopped cabbage is cooked with potatoes, turmeric powder, coriander-cumin powder and salt. Fish heads of rohu or other big fish are fried separately and slightly crushed into the cabbage curry to infuse the flavours. Garam masala and coriander leaves are finally added to the dish.
Rongmei Cabbage Curry – Nagaland
This unique cabbage dish from Nagaland is simply spiced and absolutely delicious. Instead of being cooked in oil, this cabbage dish is cooked in rendered pork fat or Ganampui as it is coloquially known. The cabbage slices are cooked in pork fat along with onions, tomatoes, potatoes, garlic, red chilli powder and salt. This simple curry is usually enjoyed with rice.
