Complex, intriguing dish. You can get the spices at an Indian shop. Also good with other vegetables.

KAY
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Sautee the ginger and serrano pepper for about one minute until soft. Season with caraway, cumin, fennel, mustard, fenugreek, turmeric, and asafoetida; cook until fragrant, about 20 to 30 seconds. Stir in the cardamom pods and cabbage. Season with salt and mix well.

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  • Pour in the water and lime juice, bring to a simmer, and cook, covered for 5 minutes. Pour the beans over the cabbage, cover, and cook an additional 2 minutes to reheat. Remove the lid and simmer until the liquid is absorbed, about 1 to 2 minutes.

Nutrition Facts

183.5 calories; protein 6.9g 14% DV; carbohydrates 23.3g 8% DV; fat 8.1g 13% DV; cholesterolmg; sodium 785.6mg 31% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/12/2008
This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of oil, jalapeno instead of serrano, and I omitted the asafoetida powder as I can't find it anywhere. I ended up adding a few more cardamon pods (some black, some green) just because I love the flavor. I made it with kidney beans as I love the color, and prefer the texture over the other suggested beans. Thanks so much, Kay! Read More
(15)

Most helpful critical review

Rating: 3 stars
01/21/2007
This recipe is very good. You can also use either boiled and diced carrot or potato as a substitute for the beans or even some boiled green peas. Read More
(9)
21 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/12/2008
This was absolutely amazing! I was a bit skeptical of a couple of the ingredients - namely the caraway seeds - but it all worked really well. The only changes I made were to use ghee instead of oil, jalapeno instead of serrano, and I omitted the asafoetida powder as I can't find it anywhere. I ended up adding a few more cardamon pods (some black, some green) just because I love the flavor. I made it with kidney beans as I love the color, and prefer the texture over the other suggested beans. Thanks so much, Kay! Read More
(15)
Rating: 3 stars
01/21/2007
This recipe is very good. You can also use either boiled and diced carrot or potato as a substitute for the beans or even some boiled green peas. Read More
(9)
Rating: 5 stars
02/01/2007
Delish! Envy of the lunch room the next day. I didn't have a fresh chile on hand so I used 1/8 tsp (maybe more like 1/4 tsp) of cayenne pepper. I also crunched up the whole spice seeds a bit with a mortar and pestle. Oh! and I used cannelini beans (again on hand). Definite repeat. Read More
(9)
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Rating: 5 stars
07/18/2008
A wonderful dish that won rave reviews from our guests! I served it as a side with salmon in coconut milk and naan but this superb dish offers rich and complex flavors and deserves to be an entree on its own -- perhaps with saffron rice; or add vegetable broth to make a savory stew. Advice to cooks: If some exotic spices are hard to find try hard to find at least the fennel seeds and especially the cardamom pods (or seeds -- but NOT ground cardamom). One of the best discoveries I've made on AllRecipes.com! Read More
(9)
Rating: 5 stars
12/31/2006
I made this with black-eyed peas for New Year's Day and I will definitely make this one again. I substituted bagged cole slaw mix for the shredded cabbage which made it extremely quick and convenient. Read More
(7)
Rating: 4 stars
03/24/2009
I enjoyed this one quite a bit! I was actually looking for a recipe to use up some cabbage and fennel seeds so I almost passed this one by as I did not have some of the other ingredients. I did not have fenugreek seeds or asafoetida powder and used ground cumin and coriander instead of the seeds/pods and yellow ground mustard instead of black mustard seeds. Of course not exactly the same recipe but still a delicious alternative to the average fried cabbage recipes. I opted for the kidney beans which made this a really pretty dish - the green/white cabbage a bit of yellow from the spices and deep red beans. Looking forward to picking up the missing spices and making this one as stated some time! Read More
(5)
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Rating: 4 stars
12/21/2007
This was a great easy side dish. I would reduce the salt to 3/4 tsp next time but I don't feel the saltiness ruined the dish this time. It was great served with an indian-spiced ground beef skillet dish served with peas and brown rice. An easy healthy supper. Read More
(4)
Rating: 4 stars
06/05/2007
This is pretty tasty. If I make it again I will use butter not canola oil as I think the dish will have a better flavor and mouth feel. I didn't have some of the spices so I used Madras brand curry powder in addition to the ones I had as it has them all. Next time I think I'll just use the powder alone. I also crushed/mixed all the spices in my mortar & pestle to get them to blend better. Read More
(3)
Rating: 2 stars
06/10/2008
I followed this recipe exactly except that I used a cauliflower instead of a cabbage. I love Indian food but there was at least one spice in there that I didn't like the flavor of. Honestly I am not sure which spice it was because I have never cooked with many of the spices in the recipe before. Read More
(3)