Recipe for red cabbage and potato sabzi

Recipe for red cabbage and potato sabzi

The term sabzi refers to all cooked vegetables, so it can be made from almost anything. Cabbage is one of the most popular versions – usually a white cabbage, but I made this red cabbage version in the UK and my daughters are big fans. It’s such a simple dish but I like it even better than the white cabbage variant.

times

Preparation time: 10 minutes

Preparation time: 30 minutes

Serves

6

Ingredients

  • 400 g potatoes, peeled and cut into 2 cm cubes
  • 5 tsp canola oil
  • ½ tsp nigella seed
  • 4 large garlic cloves, grated
  • 15g grated ginger
  • 400 g red cabbage, shredded
  • 1-2 small green chillies, finely chopped, or 1 tsp chilli powder
  • ½ tsp ground turmeric
  • 2 tsp ground coriander

Method

1. Boil the potatoes in a pan of water until soft but not mushy. Drain and set aside.

2. Heat the oil in a frying pan over medium heat and add the nigella seeds. As soon as they start to sizzle, add the grated garlic and ginger and fry for a minute. Then add the shredded cabbage, finely chopped chilli or chilli powder and a pinch of salt.

3. Cover the pan and cook over medium heat for 3-4 minutes, then add the potatoes, turmeric and ground coriander.

4. Stir gently (you want the potato pieces to stay whole), cover the pan again and cook for another 5-6 minutes, stirring occasionally.

5. Remove from heat and let rest for 5 minutes before serving with warm roti or flatbread.