Stir-Fried Cabbage with Red Pepper and Peas

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Stir-Fried Cabbage with Red Pepper and PeasRecipe

Photo: Iain Bagwell; Styling: Heather Chadduck Hillegas

This quick, simple stir-fry elevates humble cabbage to a starring role and makes an extremely hearty and satisfying vegetarian dish. Coconut and curry leaves make it a more southern Indian dish; northern Indian cooks would also cook the cabbage much longer, until it's soft and slightly caramelized.

Serves 6 (serving size: about 1 1/3 cups)


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3 tablespoons canola oil
1 tablespoon flaked unsweetened coconut
1 1/2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon ground turmeric
24 fresh or frozen curry leaves
3 dried red chiles de arbol
1 cup frozen petite green peas
3 red and orange bell peppers, seeded and finely chopped
1 (3 1/2-pound) head green cabbage, cored and finely chopped
1 cup coarsely chopped cilantro
3/4 teaspoon kosher salt


Hands-on: 10 Minutes
Total: 10 Minutes

1. Combine first 7 ingredients in a large skillet over medium-high heat; cook, stirring occasionally, 3 minutes or until chiles brown. Stir in peas, bell peppers, and cabbage; sauté 5 minutes or until cabbage is crisp-tender. Stir in cilantro and salt.

Created date

August 2015

Nutritional Information

Calories 169
Fat 8.3 g
Satfat 1.1 g
Monofat 4.5 g
Polyfat 2 g
Protein 5 g
Carbohydrate 21 g
Fiber 9 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 310 mg
Calcium 109 mg