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Spicy Stir-Fried Cabbage, Onion and Peas
Mild and subtly sweet cabbage is a blank canvas that’s great at taking on other flavors and can be either crisp or velvety, depending on how it is treated. In this stir-fry, green cabbage is complemented by an array of spices and aromatics. If you’re a fan of chili heat, leave the seeds in one or both of the serranos before chopping. Serve with chicken, fish or a curry and with basmati rice alongisde.
4 to 6
Servings
Tip
Don’t overcook the cabbage. Its texture is best if it retains a little crispness.
35 minutes
Ingredients
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3
tablespoons ghee OR neutral oil
-
1
small red onion, halved and thinly sliced
Directions
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01In a 12-inch nonstick skillet over medium-high, heat the ghee until shimmering. Add the onion, chilies, ginger and cumin; cook, stirring occasionally, until the onion softens and begins to brown, 4 to 5 minutes. Add the coriander and turmeric, then cook, stirring, until fragrant, 30 to 60 seconds. Stir in the cabbage, sugar and ½ teaspoon each salt and pepper. Cover and cook, stirring occasionally and adjusting the heat if the onion browns too quickly, just until the cabbage is tender-crisp, 5 to 6 minutes.
Reviews
July 17, 2024
My kids liked it!
This recipe was easy to make. Not too spicy and my kids loved it! I used edamame instead of peas and I served it with a little bit of peanut sauce.
April 3, 2023
A regular in the rotation
Back to say that we make this routinely, but I have modified by making a batch of coconut rice (substitute some of the water for canned coconut milk), and stirring it in at the end for a few minutes. It's a tasty riff on fried rice, and a hearty vegan meal.
August 26, 2022
Excellent vegan dish
This is really quick and easy. Served with coconut rice. This really serves just two w/rice as a main dish or four small sides.
March 9, 2025
Pretty good
This was pretty good, and I made it as an extra dish to accompany the Kerala-Style Curry on this site to give the family something new to try with something they all already like. This was pretty good, I'd certainly make it again if we were doing something like a tandoori chicken where I needed to get some veggies in as a side, but I probably wouldn't add this to my regular rotation
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This was great! I DID cheat a bit and went a bit heavy on the cabbage, not wanting to deal with a wee nubbin of it hanging out in the crisper. Also, doesn't make a ton so maybe one cup of uncooked basmati is enough of an accompanyment.