Daily Recipe: Cabbage in Yogurt and Mustard Curry

with one comment


A whole head of cabbage can be intimidating. There’s a lot of vegetable there, and you might be at a loss of what to do with all of it. That’s where we come in. We found this recipe on The Kitchn, a great resource for all your culinary questions. The website has recipes, DIY projects, and great food-related articles. So when you’re done reading the recipe you’ll find yourself lost in the site, rejoicing in all things kitchen.

We like this recipe as it takes cole slaw out of the cabbage. Don’t get us wrong, we love cole slaw as much as the next person, but we like to have a little variety.

This recipe comes from the book Vij’s: Elegant and Inspired Indian Cuisine. Vij’s is an Indian restaurant in Vancouver, BC and their cookbooks are a great go-to for at home Indian cooking.

This dish will take on the vibrant yellow of the turmeric, and is great as a stand alone vegetarian dish served over rice. It’s also serves as a side dish to any meat dish you may have a hankering for.

Happy eating!

Cabbage in Yogurt and Mustard Seed Curry

From: The Kitchn


  • 1 head green cabbage, in 1″x 1″x 3″ inch pieces
  • 1/2 cup canola oil
  • 1 Tbsp + 1 tsp black mustard seeds
  • 1 1/2 cups plain yogurt, stirred
  • 1 Tbsp salt
  • 1 Tbsp ground cumin
  • 1 tsp turmeric
  • 1 Tbsp ground coriander

Place cabbage pieces in a colander and rinse well. Drain cabbage of any excess water. Heat oil in a large frying pan on medium-high for 1 minutes. Add mustard seeds and cook until you hear the first popping sound, about 1 minute. Immediately turn off heat. The popping sound means that the seeds have cooked and are beginning to burn.

After 5 minutes, stir in yogurt and turn on the heat to medium, stirring continuously for 1 minute. Add salt, cumin, turmeric and coriander. Cook for about 5 minutes, or until the oil glistens. Add cabbage and stir well. Make sure the masala and cabbage are completely combined.

If you’re ready to serve the cabbage, reduce the heat to low and continue cooking it for 5 minutes. Otherwise turn off the heat and reheat on medium high for 3-4 minutes just before serving. It will keep refrigerated for up to 1 day in a sealed container, but this dish loses its texture after a day in the fridge.

Written by cscdavis

January 25, 2013 at 12:21 pm

One Response

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  1. I love some stir fried cabbage curry with yogurt any day. The only thing I would change in this recipe is to use lard or coconut oil to cook the cabbage. Canola oil is highly unsaturated and therefore unstable at high cooking temperatures. It oxidizes and causes free radicals in your digestive system which can lead to lots of health problems down the line. Lard is full of vitamins and minerals, very saturated making it easy to digest and absorb efficiently, delicious, and incredibly inexpensive to make! Coconut oil is fabulous too & perfect for vegetarians/vegans, but also a lot more expensive than it’s pork counterpart.


    January 25, 2013 at 6:19 pm

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