When the fridge has a half head of cabbage and a bag of peas and you need something on the table in under half an hour, one sabzi always saves the day. For me, that dish is cabbage peas sabzi.
I grew up eating it as patta gobi matar nu shaak — no tomato, no garlic, just a simple tempering of mustard seeds, cumin, and a pinch of hing, then cabbage and peas cooked until they are crisp-tender and lightly spiced. It is the kind of side that goes with dal and rice, with roti, or with a simple khichdi. Now I make it on busy weeknights when I want something nourishing without fuss. Let us make it together.
Why You’ll Love This Cabbage Peas Sabzi
- ✓ Ready in under 25 minutes, one pan, minimal cleanup
- ✓ Vegan and gluten free by default
- ✓ Crisp-tender cabbage and sweet peas; no mushy sabzi
- ✓ Light and dry (no tomato gravy), so it pairs with dal, khichdi, or jeera rice
- ✓ Meal prep friendly: tastes good the next day and packs well for lunchboxes
What You’ll Need
Cabbage: Half a medium head (about 4 cups shredded). Green cabbage works best; shred it medium-fine so it cooks evenly and stays a bit crisp.
Peas: Fresh or frozen. If using frozen, no need to thaw; add them straight to the pan. They will cook in the same time as the cabbage.
Tempering: Mustard seeds, cumin seeds, asafoetida (hing), and a little ginger. This is the Gujarati-style base that gives the sabzi its aroma without any onion or garlic.
Spices: Turmeric, red chilli powder, and coriander powder. A squeeze of lemon at the end lifts everything.
Oil: Any neutral oil; I use mustard or groundnut. You need only 2–3 tablespoons for the whole dish.
How to Make Cabbage Peas Sabzi
Yield: 4 servings | Time: about 25 minutes
Step 1: Prep the Cabbage and Peas
Shred the cabbage on a mandoline or with a sharp knife. You want strands that are not too thick and not too fine; somewhere in between so they soften quickly but still have a little bite. If using fresh peas, shell them. Keep frozen peas in the freezer until you need them.
Step 2: Temper the Oil
Heat oil in a wide, deep kadai or frying pan over medium heat. When the oil is hot, add mustard seeds and let them pop. Add cumin seeds, a pinch of hing, and finely chopped or grated ginger. Stir for 30 seconds until the ginger smells fragrant. Do not let the spices burn.
Step 3: Add Cabbage and Peas
Add the shredded cabbage and peas (fresh or frozen) to the pan. Turn the heat up to medium-high. Add turmeric, red chilli powder, coriander powder, and salt. Toss everything well so the spices coat the vegetables.
Step 4: Cook Until Crisp-Tender
Stir occasionally. The cabbage will release a little moisture; that is enough to cook the peas and soften the cabbage without making it watery. Cook for 8–12 minutes until the cabbage is tender but still has a slight crunch and the peas are cooked through. If the pan looks dry, add a tablespoon of water and cover for a minute. Taste and adjust salt and spice.
Step 5: Finish and Serve
Turn off the heat. Squeeze a little lemon juice over the sabzi and garnish with fresh coriander if you like. Serve hot with roti, paratha, dal and rice, or jeera rice.
Pro tip: Use a wide pan so the cabbage has room to breathe. If the pan is too small, the cabbage will steam and go soft instead of staying crisp-tender. I learned this the hard way the first time I made a double batch in a small kadai; a single layer works best.
Cabbage Peas Sabzi (Patta Gobi Matar)
Ingredients
Equipment
Method
- Shred the cabbage medium-fine. Shell fresh peas or keep frozen peas ready.
- Heat oil in a wide kadai or pan over medium heat. Add mustard seeds; when they pop, add cumin, hing, and ginger. Stir 30 seconds.
- Add cabbage and peas. Increase heat to medium-high. Add turmeric, red chilli powder, coriander powder, and salt. Toss well.
- Cook 8–12 minutes, stirring occasionally, until cabbage is tender but still slightly crisp and peas are cooked. Add 1 tbsp water and cover briefly if the pan is dry.
- Turn off heat. Add lemon juice and coriander. Serve hot with roti, dal, or rice.
Serving Suggestions
This sabzi pairs with almost any Indian meal. We have it with:
- Dal and rice — try it alongside a simple spinach khichdi or plain steamed rice with a dal of your choice.
- Roti or thepla — wrap it in a warm methi thepla or soft roti for a quick lunch.
- Jeera rice — for a full plate, add a portion of Instant Pot jeera rice and a dollop of curd.
Tips for the Best Results
- Shred size: Medium shred is ideal. Too fine and the cabbage turns mushy; too thick and it takes longer to cook.
- Frozen vs fresh peas: Both work. Frozen peas go in straight from the freezer; they will cook in the same time as the cabbage. Fresh peas may need a minute or two longer if they are large.
- Pan size: A wide, deep pan gives the cabbage room to cook without steaming into a soft heap. If you double the recipe, use two pans or cook in batches.
- Storage: Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan with a splash of water or in the microwave. It also packs well for lunchboxes.
FAQs
Q1. Can I use frozen peas?
Yes. Add them straight from the freezer; no need to thaw. They will cook through in the same 8–12 minutes as the cabbage.
Q2. Is this cabbage peas sabzi vegan and gluten free?
Yes. The recipe uses only oil, spices, and vegetables. Asafoetida (hing) is gluten free when it is pure; some brands use wheat flour as a carrier, so check the label if you avoid gluten strictly.
Q3. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a tablespoon of water or in the microwave. It holds up well for lunchboxes.
Q4. Can I make it less spicy for kids?
Yes. Use less or no red chilli powder and add a pinch of black pepper instead. The dish is naturally mild; the lemon and coriander keep it fresh without heat.
Q5. Why no onion or tomato?
This is a dry, light style of sabzi (common in Gujarati and some North Indian homes). Skipping onion and tomato keeps the dish quick, digestible, and perfect with dal and rice. If you prefer a slightly saucy version, you can add one chopped tomato after the tempering and cook it down before adding the cabbage.
Wrap-Up
Cabbage peas sabzi is one of those weeknight sides that never gets old. It is quick, versatile, and family-friendly, and it goes with almost anything you are already making for dinner.
If you try this recipe, tell me: do you prefer it with roti or with dal and rice? And do you make your cabbage sabzi with tomato or keep it dry like this? I would love to hear how it turns out in your kitchen. Drop a comment below and tag me @petitepaprika on Instagram — I would love to see how it turns out in your kitchen
