Cabbage stir fry

Best to use savoy or pointed cabbage. This recipe can be used to stir fry any green leaves (Swiss chard, spinach, beetroot tops, radish tops or green beans. 


  • 1 pointed cabbage or Savoy cabbage.
  • 1 teaspoon of ghee or oil of your choice
  • 1/2 a teaspoon of Urid dhal or small handful of pine nuts or any seeds of your choice
  • 1/4 teaspoon of mustard seeds
  • Pinch of turmeric
  • 1 – 2 green chillies slit lengthwise (optional)
  • Salt to taste

If you don’t have Urid dhal or mustard seeds, use a handful of pine nuts, sesame seeds or any other seeds, to give that extra crunch and taste.


Shred the cabbage very finely, the finer the better. Heat the oil or ghee and then add the Urid dhal. Shake the pan until it turns pale brown. Add the mustard seeds and when it pops, add the cabbage, turmeric, chillies and salt and just stir fry for a few minutes. For a less crunchy texture, cook for a longer time.. This dish goes well with lentils rice, a dollop of yoghurt and maybe the odd papadum.

Like the cabbage, mustard seeds are also Brassicas and therefore a very close relative. Urid Dhal is used extensively in South Indian cooking to make idlis, dosais, or papadums to name just a few dishes.