Gujarati · Lunch, Dinner

Cabbage and pea sabzi

Shredded cabbage and peas cooked dry with cumin and a little jaggery.

Calories

422 kcal

Protein

14 g

Carbs

70 g

Fat

10 g

Prep

10 min

Cook

15 min

Per serving, for one person.

• Vegan
• Vegetarian
• Eggetarian
• Pescatarian
• Jain
• Dairy free

Contains: gluten.

Ingredients

• 180 g Cabbage
• 60 g Green peas
• 60 g Wholewheat flour (atta)
• ½ tbsp Sunflower oil
• 1 tsp Cumin seeds
• 1 tsp Asafoetida (hing)
• ¼ tsp Turmeric
• 1 chilli Green chillies
• 4 g Jaggery
• ¼ lemon Lemons
• 4 g Coriander
• ¼ tsp Salt

Method

1. Make a soft dough with the atta and water, rest it fifteen minutes, then roll and griddle two chapatis.
2. Heat the oil, crackle the cumin, add the asafoetida and green chilli.
3. Add the cabbage, peas, turmeric and salt. Cover and cook eight minutes over a low heat, stirring twice - the cabbage should soften in its own moisture, not fry.
4. Stir in the jaggery and lemon, cook one minute uncovered, and finish with coriander.

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