Red cabbage and potato sabzi recipe

The term sabzi refers to any cooked vegetables, so it can be made of almost anything. Cabbage is one of the most popular versions – usually a white cabbage, but I created this red cabbage version in the UK and my daughters are big fans. It’s such a simple dish but I find it even better than the white cabbage version. 

Timings

Prep time: 10 minutes 

Cook time: 30 minutes 

Serves 

6 

Ingredients

• 400g potatoes, peeled and diced into 2cm chunks 
• 5 tsp rapeseed oil 
• ½ tsp nigella seeds 
• 4 large garlic cloves, grated 
• 15g grated ginger 
• 400g red cabbage, shredded 
• 1-2 small green chillies, chopped, or 1 tsp chilli powder 
• ½ tsp ground turmeric 
• 2 tsp ground coriander 

Method

1. Cook the potatoes in a pan of water until soft but not mushy. Drain then set aside. 

2. Heat the oil in a frying pan over a medium heat, then add the nigella seeds. Once they start to sizzle, add the grated garlic and ginger and cook for a minute. Then add the shredded cabbage, chopped chilli or chilli powder, and a pinch of salt. 

3. Cover the pan and cook over a medium heat for 3-4 minutes, then add the potatoes, turmeric and ground coriander. 

4. Stir through gently (you want the potato chunks to stay intact) then cover the pan again and cook for a further 5-6 minutes, stirring now and then. 

5. Remove from the heat and leave it to rest for 5 minutes before serving with warm roti or any flatbread.