Ready to wake up your taste buds? This fast & easy cabbage & chickpea flour stir-fry is a nourishing dinner recipe with big flavor. Enjoy it as a side dish.
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Table of Contents
Any cabbage haters here?
Cabbage was one of my least favorite vegetable, growing up. I would give all possible excuses to not eat it and my mom would give me all sorts of reasons to eat it. This was a constant battle at home which on most days, mom would win. When I got married to KR, I got to know that he too is not a fan of this vegetable. Being a vegetarian and coming to live in the US, the first thing I learnt was that I have to love all the veggies and cannot afford to be picky.
That meant, I had to befriend cabbage and try out new and interesting ways of consuming it for both of us! Instant Pot Quinoa Lentil Cabbage Roll Soup has become our current favorite weeknight meal!
Watch the video recipe here!
Is cabbage healthy?
Good news - Yes! it is very good for you!
- Great for weight loss - one cup of cabbage only has 33 calories!
- It's high in beta-carotene, vitamin C and fiber.
- Cabbage also helps keep skin looking health, toned, blemish-free and glowing.
To sum it up, its low in fat and high in fiber. plus it's great for your skin. That's more than one reason to start loving this vegetable.
Some good to know facts about cabbages
- It’s cheap and widely available year-round. That's a huge plus!
- If properly stored, it can last for more than 3 weeks in the fridge.
- It freezes well.
- Very versatile in cooking. It can be steamed, boiled, fried, roasted and grilled.
- It cooks fast, saving your time and effort.
- Can be consumed raw. Add them to your salads.
- Is a Keto kitchen vegetable.
Some cabbage recipes to begin with
- Cabbage & Lentil Stir-Fry | Cabbage Upkari Recipe
- Simple Bengali Style Cabbage & Potato Curry Recipe
- Kobichi Vadi | Steamed Cabbage Cakes
Recipe to make Cabbage & Chickpea Flour/Besan Stir-Fry
- Add shredded cabbage to a mixing bowl
. - Add chopped onions and minced green chillies or a jalapeno.
- Then add turmeric powder, paprika, cumin powder and salt.
- Next add chickpea flour or besan to the bowl. Mix it all together to ensure that the flour coats the cabbage properly. Keep it aside for now.
- Heat oil in a pan. Temper mustard seeds, once they begin to crackle, add urad dal and curry leaves and let it sizzle for 15 seconds. Then add minced ginger and garlic to the pan. Saute till the raw smell goes away and the garlic turns light golden.
- Then add the cabbage mixture to the pan. Stir the mixture and cook for 7-8 minutes. Then lower the flame, cover the pan with a lid and cook for another 10 minutes. Keep mixing it at regular intervals. Once the chickpea flour is cooked, the curry is done.
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Serving suggestions
Serve this dish warm as a side along with any Indian bread. You can also use this as a stuffing to your tacos, burritos or wraps. It tastes great by itself as well. Treat it like a salad on the side.
This Cabbage & Chickpea Flour/Besan Stir-Fry is extremely flavorful to taste! Try it.
Best tips to cook cabbage
- Do NOT overcook cabbage! The longer the cabbage is cooked, the more smelly it becomes. Sad truth!
- When boiling cabbage, cook very briefly, just until tender.
- In the grocery store, always look for cabbage heads that feel heavy for their size and that have tightly packed leaves.
- To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.
- Do not remove the outer leaves or wash until ready to use.
If you’ve tried this Cabbage & Chickpea Flour Stir-Fry or any other recipe on the blog please let me know. I welcome your comments, star ratings, tweaks and suggestions.
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Cabbage & Chickpea Flour/Besan Stir-Fry
Ingredients
- 4 cups cabbage shredded
- 1 onion finely chopped
- 1 Jalapeno minced
- 1 tsp turmeric powder
- 1 tsp paprika
- 1/2 tbsp cumin powder
- salt
- 1/2 cup chickpea flour
- 1 tsp avocado oil
- 1 tsp mustard seeds
- 1 tbsp urad dal
- 5 curry leaves
- 1 tbsp ginger minced
- 5 cloves garlic minced
- cilantro for garnish
Instructions
- Add shredded cabbage to a mixing bowl.
- Add chopped onions and minced green chillies or a jalapeno.
- Then add turmeric powder, paprika, cumin powder and salt.
- Next add chickpea flour or besan to the bowl. Mix it all together to ensure that the flour coats the cabbage properly. Keep it aside for now.
- Heat oil in a pan. Temper mustard seeds, once they begin to crackle, add urad dal and curry leaves and let it sizzle for 15 seconds. Then add minced ginger and garlic to the pan. Saute till the raw smell goes away and the garlic turns light golden.
- Then add the cabbage mixture to the pan. Stir the mixture and cook for 7-8 minutes. Then lower the flame, cover the pan with a lid and cook for another 10 minutes. Keep mixing it at regular intervals. Once the chickpea flour is cooked, the curry is done. Garnish with cilantro.
Notes
- Do NOT overcook cabbage! The longer the cabbage is cooked, the more smelly it becomes. Sad truth!
- When boiling cabbage, cook very briefly, just until tender.
- In the grocery store, always look for cabbage heads that feel heavy for their size and that have tightly packed leaves.
- To preserve its vitamin C content, cut and wash the cabbage right before cooking or eating it.
- Do not remove the outer leaves or wash until ready to use.
- Can also add shredded carrots to this stir fry.
- Skip adding curry leaves if not available.
Nutrition
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