Red Cabbage Sabzi – No Oil Vegan

Red Cabbage Sabzi

This recipe was inspired by this video. They call it Red Cabbage Sabzi, where a sabzi is a vegetable and spice dish. I adjusted it for no oil, added tomato paste and different amounts of veggies as well as serving with rice. It has so many other things like potatoes, peas, celery, carrots, etc. It might seem a little more involved than my usual recipes but once you get over your fear with these seeds and spices it’s really the same as most of my other stir fries. Add or leave out any vegetables as per your tastes, it’s hard to go wrong. Watch the video below for more info.

Ingredients:

½ red cabbage, chopped, and/or
½ green cabbage, chopped (I sometimes use 1/2 red OR green cabbage, this time I used both)
2 celery stalk sticks, diced
1 tomato, diced
2 potatoes, cut into small chunks
½ green bell pepper, diced
1 chili pepper, diced
1 tsp each ginger paste
1 tsp cumin seeds
1 tsp mustard seeds
3 garlic cloves, pressed (I use garlic press), or 1 tsp garlic paste
1 tsp turmeric powder
1 tsp coriander powder
1 tsp black pepper
1 tsp garam masala
1 yellow onion
1 can of tomato paste
1 cup carrot (I grate 1 or 2 carrots).
1 cup green peas (frozen)
1 cup water (or more)

Instructions:
Pre-cook the potatoes and celery as these can take a while to cook. For example, steam or microwave them (for 10 minutes).

Heat up a large frying pan/skillet and add in the cumin and mustard seeds. You want to dry roast these seeds to bring out the flavor for about a minute but not too long so they get bitter. Then I add in the ginger and garlic along with a little water (2 or so tablespoons). You can then add in the onions and fry for another minute or so. In the video I just dumped everything together which is an easy way.

Some things take longer to soften like the cabbage, potatoes and celery so I usually cook them separately beforehand in order to soften. Add in the remaining vegetables if you haven’t and cook until they all soften. I usually cook this meal for at least an hour in the pan so that everything is cooked and soft.

If there is no water in the pan add more as needed so there is a little water in the pan. Add in the rest of the spices and mix thoroughly.

Add in the potatoes and celery if you haven’t and mix thoroughly. When the veggies are cooked and soft, add in the tomato paste and rest of the water to thin in out. In the video I also dumped in some leftover crushed tomatoes which isn’t necessary but I like a lot of tomato flavor in this dish. Mix thoroughly. Cook for another few minutes until everything is hot.

Serve on a bed of warmed rice, I use Basmati rice (usually cooked in batches and left in the fridge). Enjoy!

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