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!
Servings: 3
Calories: 138kcal
Ingredients
- 1 medium Cabbage (½ pound)
- 1 medium Carrot
- 1 Pepper (I used ½ yellow and ½ red pepper)
- 1 teaspoon Salt
- ½ teaspoon Turmeric Powder
- ½ teaspoon Lemon Juice
For the Tempering
- 1 tablespoon Oil
- ¼ teaspoon Mustard Seeds
- ¼ teaspoon Cumin Seeds
- 2 Green Chilies Split lenthwise
- 5-6 Curry Leaves
Instructions
- Wash and chop all the vegetables and set aside.1 medium Cabbage, 1 medium Carrot, 1 Pepper
- Heat oil in a pan.1 tablespoon Oil
- Add mustard and cumin seeds and let them pop.¼ teaspoon Mustard Seeds, ¼ teaspoon Cumin Seeds
- Once the seeds pop, add curry leaves and green chili.5-6 Curry Leaves, 2 Green Chilies
- Sauté for a few seconds and then add peppers.
- Add in carrots and sauté for a minute.
- Add the cabbage and turmeric powder.½ teaspoon Turmeric Powder
- Sauté on medium-high heat for 4-5 minutes, making sure the cabbage is still crunchy.
- Add salt and mix well.1 teaspoon Salt
- Turn down the heat and add lemon juice and cilantro. Mix well.½ teaspoon Lemon Juice
- Serve as a side for roti and rice or enjoy it as a salad.
Video
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. 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.
Nutrition
Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 944mg | Potassium: 598mg | Fiber: 9g | Sugar: 12g | Vitamin A: 3761IU | Vitamin C: 149mg | Calcium: 140mg | Iron: 2mg