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.
