Indian Cabbage

This Indian cabbage is sautéed in a skillet and gently spiced, and full of aroma. It is the easiest cabbage side dish to serve with curry, dal, or anything warm and cozy.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Indian-Inspired Recipes

This is one of those dishes that sneaks up on you. It’s humble cabbage, sure — but when you toss it with mustard seeds, cumin seeds, soft sweet onions, and a little buttery curry warmth, it turns into something comforting and special.

I love this as a side dish to dal or lamb curry, but honestly, it’s so satisfying, I’ve scooped it straight out of the pan, topped with some chickpeas, and called it lunch.

It’s inspired by North-Indian cuisines, lightly spiced, not hot, so it works well for spice-shy eaters. Bonus? It’s full of fiber, super budget-friendly, and takes less than 10 minutes to make. A great little dish to keep in your back pocket.

👩‍🍳 You might also like: my everyday sautéed cabbage with lemon and garlic, my Japanese cabbage with soy and mirin, sautéed Napa cabbage, honey sriracha Brussels sprouts, pan-fried broccoli with garlic, or sautéed zucchini with lemon and garlic.

What You’ll Need

Here is what you’ll need for this Indian fried cabbage recipe. Find the full measurements in the recipe card below.

• White cabbage – shredded, tender-crunchy texture that soaks up spices beautifully.
• Mustard seeds + cumin seeds – give that authentic Indian fragrance and tiny pops of flavor.
• Onion – adds a little sweetness and depth.
• Garlic – always here for extra savory flavor.
• Mild curry powder or garam masala – warm, cozy spice without the heat.
• Olive oil + a small dollop of butter or ghee – gives richness and brings everything together. You can use all olive oil for a vegan version.
• Salt – to season.
• Fresh cilantro – optional, but adds a fresh herbal note at the end.

How To Make Indian Cabbage In A Skillet

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for Indian cabbage.

• Heat oil in a skillet over high heat.
• Add mustard and cumin seeds, cook until they pop and sizzle.
• Stir in sliced onion and salt, cook briefly.
• Add garlic, butter, and curry powder. Stir to combine and release aromas.
• Add cabbage and another sprinkle of salt. Let it sit for a bit, then stir.
• Cook for 3–4 minutes, stirring every 30 seconds.
• Finish with fresh cilantro. You can also drizzle in a little lemon juice.

Watch The Video

Recipe Tips

• Use garam masala for a slightly deeper, warmer flavor.
• Want heat? Add chili flakes or a little chopped green chili with the onions.
• Try this with red cabbage—it looks stunning!
• Great stuffed in wraps with yogurt or served with rice and a fried egg on top.
• Storage Tips: Keeps well in the fridge for up to 3 days. Reheat in a pan or microwave.
• Make-Ahead Tip: Shred the cabbage, slice onions, and mix your spices in advance. Dinner’s ready in minutes.

Serving Suggestions

Serve with dal, rice, paneer curry or chicken tikka masala, grilled fish or tofu. It’s also great cold in a lunchbox with a boiled egg and some flatbread or garlic naan bread.

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