The vibrant colors and tantalizing flavors of Indian cuisine have won hearts around the world. One of the most underrated ingredients that adds a pop of color and depth to many dishes is red cabbage. Its slightly sweet and earthy taste pairs perfectly with the bold spices and chilies commonly used in Indian cooking. In this article, we’ll explore 18 mouth-watering recipes that showcase the versatility of red cabbage in Indian cuisine. From spicy stir-fries to flavorful curries, crunchy pickles to savory bakes, there’s something for everyone to enjoy.
Spicy Indian Red Cabbage Stir-Fry
This vibrant stir-fry combines the natural sweetness of red cabbage with the bold flavors of Indian spices, creating a deliciously spicy and nutritious dish. Perfect for a quick weeknight dinner or as a flavorful side dish.
Ingredients:
– 1 medium red cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large skillet or wok over medium-high heat.
2. Add onion and cook until translucent, about 3 minutes.
3. Add garlic, cumin, coriander, and cayenne pepper. Cook for an additional minute, stirring constantly.
4. Add red cabbage to the skillet. Stir-fry for about 5 minutes, or until cabbage is tender but still crisp.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Red Cabbage Thoran with Coconut
This recipe is a variation of the classic Kerala-style thoran, a popular side dish from South India. The addition of coconut and spices gives this red cabbage thoran a rich and creamy flavor profile.
Ingredients:
– 1 medium-sized red cabbage, thinly sliced
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1/4 cup grated fresh coconut
– 1 tablespoon mustard seeds
– 1 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a pan over medium heat.
2. Add mustard seeds and let them sizzle for a few seconds.
3. Add chopped onion and sauté until translucent.
4. Add minced garlic and sauté for another minute.
5. Add sliced red cabbage, grated coconut, cumin powder, and salt.
6. Stir well and cook for 10-12 minutes or until the cabbage is tender.
7. Serve hot with steamed rice or roti.
Cooking Time: 15-17 minutes
Indian-Style Red Cabbage Pickle
Add a burst of flavor to your meals with this tangy and crunchy Indian-style red cabbage pickle, perfect for accompanying curries, naan bread, or as a topping for tacos.
Ingredients:
– 1 medium-sized red cabbage, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large bowl, combine sliced red cabbage and salt. Let it sit for 30 minutes to allow the cabbage to soften.
2. Rinse the cabbage under cold running water to remove excess salt. Drain well.
3. Heat oil in a pan over medium heat. Add cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
4. Add the cabbage mixture to the pan and stir to combine.
5. Add vinegar and water to the pan. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the cabbage is tender.
6. Let it cool completely before transferring to an airtight container. Store in the refrigerator.
Cooking Time: 20-25 minutes
Red Cabbage and Potato Sabzi
This hearty and aromatic stew is a staple in many Indian households, particularly during the winter months. The combination of tender potatoes, sweet red cabbage, and aromatic spices makes for a comforting and nutritious meal.
Ingredients:
– 1 medium red cabbage, shredded
– 2 large potatoes, peeled and diced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and cook until translucent.
2. Add garlic, cumin, and coriander; cook for 1 minute.
3. Add potatoes and cook until they start to soften (about 5 minutes).
4. Add shredded red cabbage, salt, and enough water to cover the mixture. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
5. Garnish with fresh cilantro leaves and serve hot over rice or with naan bread.
Cooking Time: 30-40 minutes
Red Cabbage Poriyal with Mustard Seeds
A flavorful and nutritious Indian-style stir-fry made with red cabbage, mustard seeds, and aromatic spices.
Ingredients:
– 1 medium red cabbage, thinly sliced
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon mustard seeds
– 1/2 teaspoon cumin seeds
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the oil in a large skillet over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the sliced cabbage, mustard seeds, cumin seeds, and turmeric powder. Stir well.
4. Cook for 10-12 minutes or until the cabbage is tender and slightly caramelized.
5. Season with salt to taste.
6. Garnish with fresh cilantro leaves.
7. Serve hot over rice or with naan bread.
Cooking Time: 15-17 minutes
Red Cabbage Dal with Turmeric and Cumin
This hearty dal recipe combines the sweetness of red cabbage with the warm, earthy flavors of turmeric and cumin. A perfect comfort food for a chilly evening!
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 small red cabbage, shredded
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– Salt, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, sauté the onion, garlic, cumin, and turmeric in a little oil until fragrant.
3. Add the shredded red cabbage to the pot and cook until it starts to soften.
4. Add the lentils and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Season with salt to taste.
6. Garnish with fresh cilantro, if desired.
Cooking Time: 25-30 minutes
Red Cabbage Paratha with Spiced Filling
A vibrant twist on traditional parathas, this recipe combines the sweetness of red cabbage with a warm and aromatic spiced filling.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1/2 cup grated red cabbage
– Filling ingredients:
+ 1/2 teaspoon ground cumin
+ 1/4 teaspoon ground coriander
+ 1/4 teaspoon turmeric powder
+ 1/4 teaspoon red chili powder
+ Salt, to taste
+ 2 tablespoons ghee or oil
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water to form a dough.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle.
5. Place a tablespoon of spiced filling in the center of each circle.
6. Fold the dough over the filling, forming a triangle or a square shape.
7. Press the edges to seal and cook on a non-stick skillet or griddle over medium heat for 30-40 seconds on each side.
Cooking Time: 15 minutes
Red Cabbage Chutney with Tamarind
This sweet and spicy chutney is a perfect accompaniment to naan, rice, or as a dip for snacks. The tangy tamarind and crunchy red cabbage add a delightful twist to this flavorful condiment.
Ingredients:
– 1 medium red cabbage, shredded
– 1 cup tamarind paste
– 1/2 cup jaggery powder (or brown sugar)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add chopped onion and sauté until translucent.
3. Add minced garlic and grated ginger; sauté for another minute.
4. Add shredded red cabbage and cook until it starts to soften (about 5 minutes).
5. Stir in tamarind paste, jaggery powder, and cayenne pepper (if using). Cook for an additional 10-15 minutes or until the chutney thickens.
6. Season with salt to taste.
Cooking Time: 20-25 minutes
Red Cabbage and Chickpea Curry
A flavorful and healthy twist on traditional curry, this recipe combines the sweetness of red cabbage with the earthiness of chickpeas.
Ingredients:
– 1 medium red cabbage, shredded
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1 can coconut milk (14 oz)
– 1 cup water
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in curry powder, cumin, turmeric, salt, and pepper. Cook for 1-2 minutes.
5. Add shredded cabbage and chickpeas to the pan. Cook, stirring occasionally, until the cabbage is tender, about 20-25 minutes.
6. Stir in coconut milk and water. Bring to a simmer and cook for an additional 5-7 minutes or until the sauce has thickened slightly.
7. Taste and adjust seasoning as needed.
8. Garnish with chopped cilantro, if desired.
Cooking Time: 35-40 minutes
Red Cabbage Bhaji with Onions and Tomatoes
This vibrant Indian-inspired snack is a flavorful twist on traditional onion bhajis, adding a pop of color and spice from the red cabbage. Perfect for a quick bite or party appetizer.
Ingredients:
– 1 small red cabbage, shredded
– 2 medium onions, thinly sliced
– 2 medium tomatoes, diced
– 1/2 cup chickpea flour
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/4 teaspoon turmeric powder
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a bowl, mix together cabbage, onions, tomatoes, chickpea flour, cumin seeds, coriander powder, and turmeric powder.
2. Add salt to taste.
3. Heat about 1 inch (2.5 cm) of vegetable oil in a deep frying pan over medium-high heat.
4. Using your hands or a spoon, shape the cabbage mixture into small patties.
5. Fry the bhajis for 3-4 minutes on each side, until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Red Cabbage Rasam with Coriander
This flavorful and vibrant rasam (South Indian-style soup) is a perfect blend of spices, tanginess, and crunch. The addition of coriander gives it a fresh and aromatic twist.
Ingredients:
– 1 medium red cabbage, thinly sliced
– 2 cups water or vegetable broth
– 1/4 cup tamarind paste
– 2 tablespoons coriander seeds
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Chopped cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine the sliced red cabbage and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
2. In a blender or food processor, grind the coriander seeds into a coarse paste.
3. Add the tamarind paste, cumin powder, turmeric powder, and salt to the pot with the cabbage mixture. Stir well.
4. Add the ground coriander paste and stir well.
5. Simmer for an additional 10-15 minutes or until the flavors have melded together and the soup has thickened slightly.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Red Cabbage Pakoras with Gram Flour
Red Cabbage Pakoras with Gram Flour: A flavorful twist on traditional Indian fritters!
Ingredients:
– 1 medium red cabbage, shredded
– 1 cup gram flour (chickpea flour)
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon cumin seeds
– Vegetable oil for frying
– Optional: yogurt or raita for serving
Instructions:
1. In a large bowl, mix together shredded cabbage, gram flour, salt, baking powder, and cumin seeds.
2. Gradually add water to the mixture to form a thick batter.
3. Heat vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small portions of the batter into the hot oil, about 3-4 at a time.
5. Fry for 3-4 minutes or until golden brown, then flip and fry for another minute.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Serve warm with yogurt or raita, if desired.
Cooking Time: 15-20 minutes
Red Cabbage Upma with Semolina
This recipe combines the humble upma with the sweetness of red cabbage, creating a nutritious and flavorful dish perfect for breakfast or brunch.
Ingredients:
– 1 cup semolina (sooji)
– 2 cups water
– 1/4 cup grated red cabbage
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chopped cilantro, cashews, or dried fruits for garnish
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add semolina and cook, stirring constantly, until it turns light golden brown (about 5 minutes).
3. Gradually add water, whisking continuously to prevent lumps.
4. Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes or until the upma thickens.
5. Add grated red cabbage and cook for an additional 2-3 minutes, stirring frequently.
6. Season with salt to taste.
7. Serve hot, garnished with your choice of chopped cilantro, cashews, or dried fruits.
Cooking Time: 20-22 minutes
Red Cabbage Sambar with Lentils
This hearty stew combines the earthy sweetness of red cabbage with the comforting warmth of lentils, creating a delightful and nutritious meal. Perfect for a cozy evening or a quick lunch, this recipe is sure to become a favorite.
Ingredients:
– 1 cup split red lentils
– 2 cups water
– 1 medium red cabbage, thinly sliced
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat the oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, stirring constantly to prevent burning.
4. Add the sliced red cabbage and cook until it starts to soften, about 5 minutes.
5. Stir in the cumin, turmeric powder, and salt. Cook for 1 minute.
6. Add the soaked lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
Cooking Time: 30-40 minutes
Red Cabbage Thepla with Fenugreek Leaves
This recipe combines the sweetness of red cabbage with the earthy flavor of fenugreek leaves, wrapped in a crispy thepla. A perfect fusion of Indian and international flavors!
Ingredients:
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup ghee or oil
– 1/2 cup red cabbage, shredded
– 2-3 fenugreek leaves, chopped
– Water, as needed
Instructions:
1. In a bowl, mix together flour, salt, and baking powder.
2. Add ghee or oil and mix until the dough comes together.
3. Knead for 5 minutes and rest for 10 minutes.
4. Divide the dough into 6-8 portions.
5. Roll out each portion into a thin circle.
6. Place 1-2 tablespoons of shredded red cabbage and chopped fenugreek leaves in the center.
7. Fold the dough to form a triangle or square shape, pressing edges to seal.
8. Cook on a non-stick pan over medium heat for 2-3 minutes on each side, until golden brown.
Cooking Time: 10-12 minutes
Red Cabbage Kootu with Moong Dal
A flavorful and nutritious South Indian-inspired dish that combines the sweetness of red cabbage with the creamy texture of moong dal. This recipe is perfect for a quick weeknight dinner or as a side dish to accompany your favorite curries.
Ingredients:
– 1 medium red cabbage, shredded
– 1 cup split yellow moong dal
– 2 cups water
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large pan over medium heat. Add the chopped onion, minced garlic, and grated ginger. Cook until the onion is translucent.
3. Add the shredded red cabbage to the pan and cook until it starts to soften (about 5 minutes).
4. Add the soaked moong dal, salt, and 2 cups of water to the pan. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the dal is mushy.
5. Serve hot with steamed rice or as a side dish.
Cooking Time: 30-40 minutes
Red Cabbage Masala with Garam Masala
A vibrant and flavorful twist on traditional masala recipes, this Red Cabbage Masala is perfect for a quick and easy side dish or vegetarian main course.
Ingredients:
– 1 large red cabbage, shredded
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– Salt, to taste
– 1 tablespoon lemon juice (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Add shredded red cabbage, garam masala powder, ground cumin, and salt. Stir well to combine.
5. Reduce heat to low and simmer for 15-20 minutes or until the cabbage is tender.
6. Squeeze lemon juice over the top (if using) and serve hot.
Cooking Time: 20 minutes
Red Cabbage Dosa with Fermented Batter
This recipe combines the classic fermented batter used in traditional dosas with the sweet and earthy flavor of red cabbage, creating a unique and delicious twist on this popular street food.
Ingredients:
– 1 cup fermented batter (see note)
– 1/2 cup shredded red cabbage
– 1/4 teaspoon salt
– 1/4 teaspoon baking soda
– 1 tablespoon ghee or oil
– Chopped cilantro for garnish
Instructions:
1. In a bowl, mix together the fermented batter, shredded red cabbage, salt, and baking soda.
2. Heat the ghee or oil in a non-stick skillet over medium heat.
3. Pour a ladleful of the batter mixture into the skillet and spread it evenly to form a thin circle.
4. Cook for 2-3 minutes, until the edges start to curl and the surface is dry.
5. Flip the dosa and cook for another minute.
6. Garnish with chopped cilantro and serve hot.
Cooking Time: 10-12 minutes
Note: To make fermented batter, soak 1 cup of rice and 1/2 cup of black gram in water for 4 hours. Blend with 1/2 cup of water until smooth. Leave it to ferment overnight or for at least 8 hours.
Summary
Get ready to spice up your meals with these 18 mouth-watering red cabbage recipes inspired by Indian cuisine! From stir-fries and thorns to pickles, sabzis, and more, this collection offers a variety of flavors and textures to tantalize your taste buds. Discover how red cabbage is transformed into delicious dishes like coconut-spiced thorans, mustard seed-infused poriyals, and turmeric-tinted dals. Whether you’re in the mood for something savory, tangy, or sweet, this article has got you covered with its diverse range of recipes perfect for any meal or occasion.
