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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course, Salad
Cuisine: Indian
Diet: Vegan, Vegetarian
Servings: 3
Calories: 138kcal
- 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
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.
- 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.
Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.
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