Squash Cabbage Sabzi Recipes

SQUASH & CABBAGE SABZI

Squash & cabbage sabzi image

Serve this veggie Indian at a Indian feast. Made with pumpkin, cabbage and spices, it makes a good side dish with dhal and rice, or eat as a main with roti

Provided by Romy Gill

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Yield Serves 2 as a main or 4 as a side

Number Of Ingredients 12

Ingredients

2 tbsp sunflower oil
1 tsp nigella seeds
thumb-sized piece ginger , grated
2 garlic cloves , grated
200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes
200g cabbage , chopped (sweetheart or pointed cabbage works well)
1 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli flakes
2 tsp lime juice
dhal , chutney and rice or roti to serve (optional)

Steps:

Heat the oil in a frying pan and add the nigella seeds. When they start popping, add the ginger and garlic, and cook for 1 min. Add the squash, cabbage, spices and 1 tsp salt, then mix everything together well with a splash of water, covering the pan with a lid. Leave to steam for 7-8 mins over a low heat.
After this time, lift the lid to check if the squash is cooked. If not, replace the lid quickly and leave to cook a little longer. Add the lime juice and check for seasoning before serving with dhal, chutney and rice or roti, if you like.

Nutrition Facts : Calories 99 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 1.3 milligram of sodium

DRY CABBAGE " SUBZI"

Dry Cabbage

On request, this is what is usually done with cabbages in India--with, of course, minute changes, as the region changes. I am giving here a common one--hope you like it. It can be had as side dish or with rotis/chappatis/Indian bread.

Provided by Nisha

Categories Potato

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 11

Ingredients

1 medium sized cabbage, shredded
1 potato, cubed into 1/2 inch pieces
1 teaspoon mustard seeds
1 1/2 teaspoons dry coriander powder
1/4 teaspoon turmeric powder
1 teaspoon ginger
1 teaspoon green chili paste
1/2 teaspoon sugar (optional)
3 teaspoons oil
5 curry leaves
salt

Steps:

In a pan heat the oil and crackle the mustard. Throw in the curry leaves and let it splutter for 2/3 seconds.
Add the ginger-garlic paste, turmeric powder, coriander powder, sugar and salt.
Stir.
Add to this the washed cabbages and potatoes. Close the lid and let it cook for 15 to 20 minutes, while stirring once to avoid burning.
Cook until the potatoes are done.
Serve hot with chappatis.

Nutrition Facts : Calories 105.5, Fat 3.2, SaturatedFat 0.4, Sodium 35.8, Carbohydrate 18.2, Fiber 5.3, Sugar 6.9, Protein 3.7

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