Cabbage Aloo Sabzi, also called Patta Gobhi Aloo Sabzi, is a comforting North Indian stir-fry made with shredded cabbage, soft chunks of potato, basic spices, and a simple tempering. It’s one of those humble, homely dishes that doesn’t need any fancy ingredients, just fresh veggies and basic masalas. It’s a dry sabzi, so you can also use it as a filling in wraps or pair it with poori or chapati. The best part is it’s super customizable and gets better as it sits, making it ideal for meal prep too.
Cabbag Aloo Sabzi
This is one dish which I make at least once a week. Actually I would say atleast twice a week. Because hubby loves it, i love it and every one in the family loves it. This taste great with rice, rasam, sambar rice, curd rice or anything you name it.
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About Cabbage Aloo Sabzi
This sabzi is something I cook often honestly, at least once or twice a week. Not just because it's easy and quick, but because it brings back a lot of memories of my mother standing by the stove, gently folding the masalas into the cabbage while I watched curiously. We always had it with rasam rice or curd rice, it just fits so perfectly.
The recipe is not spicy, heavy, or oily. In fact, it's a pretty light and wholesome dish. Cabbage and potatoes cook down beautifully together, and the spices gently coat the vegetables without overpowering them. The whole spices at the beginning add a beautiful aroma and warmth.
This is a dish that’s flexible too. You can dress it up with extra veggies or keep it as simple as cabbage and potatoes. Whether you’re new to Indian cooking or have grown up eating sabzis like this, it’s a recipe that always brings comfort.
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Aloo Methi Sabzi
Aloo Ladysfinger Sabzi
Gatte Ki Sabzi
Potato Bell Pepper Sabzi
Aloo Gobi Sabzi
Jeera Aloo
Why this Recipe Works
One of the best things about this Cabbage Aloo Sabzi is that it uses very simple, everyday ingredients. Most of us already have cabbage, potatoes, onions, and basic spices in our kitchen, so there’s no need for any special grocery run. The flavors are really balanced. You get a bit of natural sweetness from the cabbage, the soft texture of the potatoes, and just the right amount of warmth from spices like cumin, turmeric, and garam masala. It’s not too spicy or too bland, just a good mix that makes it enjoyable for everyone in the family.
Why I Like This Recipe - I like this recipe because it’s one of those dishes where you can just switch off and cook. There’s no pressure to make it perfect, it always turns out good. Also, it reminds me of the way everyday Indian food is so comforting and down-to-earth. The mild crunch of cabbage mixed with the soft, melt-in-mouth potatoes… It's just soul food for me. It’s the kind of sabzi that makes you feel at home, no matter where you are. I often make it on lazy evenings when I don’t want to cook something elaborate, and it never disappoints. It goes well with a simple bowl of curd rice or even leftover chapatis from lunch. And honestly, it just feels nice to eat something that’s warm, wholesome, and doesn’t try too hard.
It’s also super versatile. You can serve it with chapati, phulka, plain rice, or even roll it up in a wrap or use it in sandwiches. I’ve even used leftovers to stuff parathas. It tastes great in every form. This recipe is completely vegetarian and also gluten-free, which is a bonus if you’re cooking for different dietary preferences. It’s also light and not greasy, so you can enjoy it without feeling too heavy.
Ingredients
Cabbage – 4 cups, thinly sliced: This is the star of the recipe. Try to use fresh, tight-headed cabbage. It has the best flavor and texture. When cooked, it softens nicely but still keeps a bit of crunch, which adds a nice bite to the sabzi. Shred it thinly so it cooks evenly and blends well with the potatoes.
Potato – 1 large, peeled and cubed: Potatoes add body to the dish and make it more filling. I usually go for starchy or regular Indian potatoes (like the ones we use for aloo masala), because they become soft and absorb all the masalas really well. Cut them into small cubes so they cook quickly along with the cabbage.
Onion – 1 large, thinly sliced: This forms the base of the sabzi. Onions, when sautéed, release sweetness and give a lovely depth to the overall flavor. Thin slices work best, and you only need to cook them till soft, not browned.
Cinnamon, fennel and bay leaf (1): These two whole spices add subtle aroma and warmth. It’s not overpowering but gives the dish a gentle depth that you’ll definitely notice if skipped.
Spice powder - I used chilli powder, cumin powder, coriander powder and garam masala powder.
Coriander Leaves – a handful, chopped: Fresh coriander adds brightness at the very end. Don’t skip it, it lifts the whole dish and makes it taste fresh and herby.
Hacks
Balance the Bitterness
If your cabbage sometimes tastes a little bitter, just add a small pinch of sugar while cooking. It balances out the flavors really well without making the dish sweet. It’s a tiny trick, but it makes a noticeable difference.
Add More Veggies
Want to add more nutrition without changing the taste too much? Toss in a handful of green peas or some grated carrots along with the cabbage. It not only adds color but also sneaks in extra veggies, which is great if you're cooking for kids.
Don’t Skip the Lid
Make sure you cover the pan while the sabzi is cooking. This step is important because it traps the steam and helps the potatoes cook faster and evenly, especially since we’re not adding any extra water. Skipping this step might leave you with undercooked potatoes.
Short on Time? Parboil the Potatoes
If you’re in a hurry or just want to speed things up, you can parboil or microwave the potatoes before adding them. It cuts down the cooking time and works well on busy weekdays.
Cabbage Aloo Sabzi (Step by Step Pictures)
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| Take all your ingredients |
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| heat oil in a kadai |
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| add in bay leaf and cinnamon |
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| add in cumin and fennel seeds |
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| let them sizzle |
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| add in onions |
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| saute for a min |
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| add in cabbage |
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| add in potatoes |
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| mix that through |
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| add in salt and turmeric powder |
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| mixwell |
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| cover and cook |
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| now the potatoes are done |
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| add in spice powders |
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| mix well |
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| fry for few mins |
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| add coriander leaves |
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| mix well |
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| Serve |
Expert Tips
Cook Low and Slow: Once you add the cabbage and potatoes to the pan, keep the flame on low. This is really important because it prevents the bottom from burning and gives the veggies time to soften and absorb the flavors slowly. High heat might cook unevenly or dry it out too fast.
Let the Veggies Cook in Their Own Juices: You don’t need to add any extra water. Cabbage releases a good amount of moisture as it cooks, and that’s usually enough to help the potatoes soften too. Adding water might make it mushy or change the texture of the sabzi.
Storage Tips
This sabzi keeps well for up to 2 days in the refrigerator. Just let it cool fully before storing it in an airtight container. When reheating, you can warm it in a pan or microwave until hot. I personally avoid freezing it, because cabbage tends to go limp and soggy once thawed, which changes the fresh texture of the dish.
Serving Ideas
There are so many ways to enjoy this! It's absolutely comforting with rasam rice or sambar, and also goes great with hot phulkas or rotis. On lazy days, I even have it with curd rice which is simple and satisfying. If you have leftovers, try stuffing it in a paratha or wrap makes a quick and tasty lunchbox idea too!
FAQ
Can I skip the potatoes?
Yes, definitely! If you want to keep it lighter or avoid potatoes, you can simply leave them out. To add some variety or extra nutrition, try swapping potatoes with green peas, grated carrots, or even small cubes of tofu. These options add a different texture and flavor but still go really well with cabbage.
Is this dish spicy?
Not at all. This sabzi has a mild, gentle warmth that’s easy on the palate. If you prefer it less spicy, just reduce the chili powder or skip it altogether. On the other hand, if you like some heat, you can add a few chopped green chilies while cooking or sprinkle some chili flakes at the end for an extra kick.
Can I make it without onions?
Absolutely! Onions add sweetness and depth, but if you don’t have any or want to avoid them, the sabzi still tastes great. To make up for the missing flavor, I recommend adding a tiny pinch of hing (asafoetida) while tempering the spices. That little bit adds a nice savory aroma and boosts the overall taste.
Variations
Add Peas for Color and Sweetness - If you want to brighten up the dish a bit, adding some green peas is a great idea. They not only add a lovely pop of color but also bring a subtle sweetness that complements the cabbage and potatoes really well.
Use Ghee Instead of Oil for Richer Flavor - For a richer, more indulgent flavor, you can swap the regular oil for ghee. Ghee gives the sabzi a warm, nutty aroma that’s deeply satisfying, especially on cooler days or when you want something a bit more comforting.
Add Tomatoes for a Tangy Twist - If you like a little tang in your curry, try adding some chopped tomatoes right after sautéing the onions. The tomatoes cook down and give a gentle sourness that balances the sweetness of the cabbage nicely.
Grate Coconut for a South Indian Flair - For a South Indian twist, you could grate a small amount of fresh coconut over the sabzi just before serving. It adds a lovely texture and a subtle nutty flavor that’s both refreshing and unique.
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📖 Recipe Card
Cabbage Aloo Sabzi Recipe | Patta Gobhi Aloo Sabzi
Equipment
- Cooking pot
Ingredients
For Tempering
- 3 tbsp Vegetable Oil (Refined Oil)
- 1 piece Cinnamon
- 1 no Bay Leaf
- 1 tsp Fennel seeds
- 1 tsp Cumin seeds
For Curry
- 1 large Onion peeled & sliced thinly
- 1 large Potato peeled and cubed
- 4 cups Cabbage sliced thinly (shredded)
- 1 tsp Turmeric powder
- 1 tbsp Chilli Powder
- 2 tsp Cumin Powder
- 1 tsp Garam masala powder
- Salt
- ¼ cup Coriander leaves finely chopped
Instructions
- Prep and Tempering: Begin by prepping the veggies, thinly slicing the cabbage, cubing the potatoes, and slicing the onions. It makes the cooking process smoother and faster. Once that’s done, heat some oil in a kadai and add whole spices like cinnamon and bay leaf. Then throw in fennel and cumin seeds and wait till they crackle. Right after that, add in the onions and sauté them just enough to soften and release a bit of sweetness.
- Cooking the Vegetables: Now add the cabbage and potatoes along with turmeric and salt. give everything a good mix, then cover the pan and let it cook on low heat for about 10 minutes. Stir in between so nothing sticks to the bottom. This slow cooking helps the potatoes soften up nicely while the cabbage turns tender but still holds a bit of crunch.
- Spicing and Finishing Touches: Once the veggies are nearly done, add the spice powders, chili powder, cumin powder, and garam masala. sauté the sabzi for another 5 minutes so the spices coat everything evenly. To finish, add a handful of chopped coriander leaves and give it one last mix. That final touch of fresh herbs really brings the whole dish together.
Video
Notes
Storage Tips
This sabzi keeps well for up to 2 days in the refrigerator. Just let it cool fully before storing it in an airtight container. When reheating, you can warm it in a pan or microwave until hot. I personally avoid freezing it, because cabbage tends to go limp and soggy once thawed, which changes the fresh texture of the dish.Serving Ideas
There are so many ways to enjoy this! It's absolutely comforting with rasam rice or sambar, and also goes great with hot phulkas or rotis. On lazy days, I even have it with curd rice which is simple and satisfying. If you have leftovers, try stuffing it in a paratha or wrap makes a quick and tasty lunchbox idea too!Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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WRANI
Looks Yummy.I keep browsing ur blog for recipes.Your rasam pd was super duper Awesome.At such a young age u seem to be cooking soo well.God Bless you always.
Sharada
Tried this recipe and came out very well.
Sona
Good recipes Aarthi...
Do we boil potatoes before and add with cabbage?
Aarthi
@Sonano need to boil potatoes before
Kerry
Really delicious! I didn't have garam masala on hand, so I skipped that and turned out really good that way too. Even my 2.5 and 1 year old liked it. Thanks, I will try out more of your recipes!
Todd
This was absolutely delicious. I didn't have to boil the potatoes beforehand but as a result, it did take a little longer. A nice side effect of that, though, was that the potatoes ended up with a delicious degree of caramelization on the outside.
Thanks for this. This will be a regular recipe for me for sure.
Dil
Quick, easy, fast and delicious thank you for this wonderful recipe
Sowmya Sandesh
Wahhh I can feel the taste.... tastes yummy. Loved it. Ths recipe really helped me. 😃
NM
Needs some sour element to it... tomatoes or amchur powder. ALL cruciferous vegetables either use asafoetida or garlic to prevent gas issues. Not much impressed with this recipe at all.