Kobi no Sambharo | Quick Cabbage Stir-Fry

A mix of cabbage, carrots and peppers; Kobi no Sambharo is a quick fix Gujarati recipe.

Minimally spiced stir-fry, this recipe comes together in under 10 minutes and is full of fibre! It makes a great side for roti, parathas or even fafda.

Indian cuisine has a lot of variety in terms of colors, textures and flavors. From the most complex curries like kofta curries and certain paneer recipes to the most simplest stir-fry recipes.

Certain stir-fry top the list of easy recipes ad they come together in under 10 minutes.

These stir-fries along with chutney, raitas, pickles and salads form a very important part of Indian cuisine. They make the mains shine and add a lot of texture and color to the platter.

Jump to:

• What is Kobi no Sambharo
• Why this recipe works
• Ingredients and Substitutions
• Step by Step Instructions to make this sambharo
• Expert Tips and Notes
• Serving
• Recipe FAQs
• More Delicious Gujarati Recipes
• Kobi no Sambharo | Quick cabbage stir-fry

What is Kobi no Sambharo

Kobi means 'cabbage' in Gujarati and Sambharo refers to 'stir-fry'. So essentially this recipe is stir-fried cabbage with certain add-ins.

My memory of sambharo dates back to my childhood. As a large family with varied food choices there was always a lot of food being made each meal. When there was something the kids would not eat, this sambharo appeared. It takes only 10 minutes to make and is low on spices and chili. These two features make it perfect for kids, and we loved it.

Plus, it is a great substitute for salads on cold days. It is warm, comforting and like a hug in a bowl. I often use it to make kathi rolls. I add some grilled paneer and this sambharo on a wrap and serve it with onions, chutney and sev.

Lastly, fafda is a popular Gujarati breakfast. We enjoy some raw papaya sambharo with it. This sambharo replaces it when papaya is not available.

Why this recipe works

• It is a popular Gujarati household recipe.
• This is easy to make and takes only 10 minutes.
• We only need a handful of ingredients to make this.
• The recipe has only a couple of spices making it perfect as a comfort recipe.
• It can be enjoyed as a side or as a warm salad
• It also makes a great side for gathiya or fafda.
• It is a welcome change from the regular raw salads.
• This is also a great addition to kathi rolls too.
• The sambharo makes a great addition to a Gujarati thali too.

Ingredients and Substitutions

• Cabbage: Thick shredded cabbage works best for the recipe. We generally use green cabbage to make it. One can use red cabbage too. However, the red cabbage will have to be cooked for a slightly longer time. Use fresh cabbage as the older the cabbage gets, more soggy it becomes when cooked. We want the sambharo to be fresh and crunchy.
• Carrots: I use julienned carrots in this recipe. They can be shredded too. Skip them if that is the preference but they go really well with the cabbage.
• Peppers: Julienned green or mixed colored peppers are used here. It is best to have all the vegetables cut to even size so they cook equally well. Moreover, use some jalapeños if you like.
• Tempering ingredients: We temper the vegetable with oil. Any neutral oil works well for the recipe. The spices used in tempering are mustard seeds, cumin seeds, green chili and curry leaves. Add some asafetida for flavor too.
• Spices: The only spices we use here salt and turmeric. Apart from that we add some lemon juice. However, red chili powder can be added as well.

See the recipe card for detailed ingredient information, measurements and nutrition.

Step by Step Instructions to make this sambharo

1- Wash and chop all the vegetables and set aside. Heat oil in a pan.

2- Add mustard and cumin seeds and let them pop. Once the seeds pop, add curry leaves and green chili.

3- Sauté for a few seconds and then add peppers.

6- Then add in carrots and sauté for a minute. They should still be crisp and not soft.

5- Add the cabbage and turmeric powder.

6- Sauté on medium-high heat for 4-5 minutes, making sure the cabbage is still crunchy and season with some turmeric powder.

7- Then add salt and mix well.

8- Turn down the heat and add lemon juice and cilantro; mix well. Serve as a side for roti and rice or enjoy it as a salad.

Expert Tips and Notes

• Use thick shredded cabbage as thinly shredded ones tend to turn into a mush. Use a mandoline if you like but make sure it gives thick shreds.
• The spices used here are minimal but adding some red chili powder or garam masala is an option. Spice the recipe if you like.
• Use a thick bottom pan. As we do not add any water, the vegetables tend to burn more quickly. Evenly spreading the heat in a wide thick bottom works like a charm.
• Sambharo tastes best with the vegetables still crunchy. Do not let them cook through as it will yield a cooked sabzi.
• Adjust the green chili based on how spicy you want the recipe. However, do not overpower the remaining ingredients.
• The recipe is perfect served when warm. It can be refrigerated but it does lose its crunch as the vegetables sit with salt. Ideally, just make it before serving.

Serving

This sambharo is perfect when we enjoy it straight after making. Given that it takes only a few minutes to put together, make it just before serving.

Use this as a side for roti, parathas or with dal and rice.

Moreover, it makes a perfect warm salad. Simply pair it with cooked quinoa, chickpeas, a simple sauce and crunchy toppings like wonton strips.

I also like to use this sambharo as an addition to kathi rolls. I add cooked paneer or cauliflower and serve that with cilantro chutney, sliced onions and sauce.

Recipe FAQs

 

More Delicious Gujarati Recipes