Cabbage Shaak Recipe (Kobi Nu Shaak)
Cabbage Shaak (Kobi Nu Shaak) is a Gujarati-style sabji made with cabbage, green peas, and a few mild spices. It is served with dal, rice, and roti for everyday meals. Make it using my easy recipe.
Here are some more Indian sabji recipes that you may like: Baingan Methi, Aloo Methi Sabzi, Aloo Capsicum, Tendli Masala, and Aloo Bhindi Dry.
About Cabbage Shaak
Cabbage Shaak (Kobi Nu Shaak) is a traditional Gujarati-style dry sabji made with fresh cabbage, green peas, and mild spices.
It is a light stir fry that is great for everyday meals and pairs well with dal roti or dal rice.
Cabbage vatana nu shaak is mildly spiced and has a crunchy texture. Add cubed potatoes to this stir fry and make kobi batata nu shaak.
Ingredients
Cabbage – This is the hero ingredient of this recipe. Try to use organic cabbage.
Green Peas – You can use fresh or frozen peas.
Oil – I make this sabji in sunflower oil, but canola oil, peanut oil, or light olive oil also work great.
Spices – You will need brown mustard seeds, cumin seeds, asafetida (hing), coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder.
Others – You will also need green chilies and salt to make this cabbage shaak recipe.
How To Make Kobi Nu Shaak
Heat 2 tablespoon oil in a wide heavy-bottom pan over medium-high heat.
Add the following ingredients once the oil is hot, and let them crackle for 4-5 seconds.
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida
Add the following ingredients to the pan and mix well.
- 5 cups of finely shredded green cabbage, tightly packed
- 1 cup of green peas
- 1 teaspoon chopped green chilies
- 1 teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
Reduce the heat to low.
Cover the pan with a lid and cook for 8-10 minutes, stirring occasionally, until the cabbage is almost tender.
Do not overcook. The cabbage must still have some crunch.
If the sabji has any liquid, cook on high flame for 30-40 seconds until it evaporates.
Serve hot.
Storage Suggestions
Leftover cabbage shaak can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a pan or microwave until nicely hot before serving.
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Cabbage Shaak Recipe (Kobi Nu Shaak)
Ingredients
- 2 tablespoons oil
- ½ teaspoon brown mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip to make this sabji gluten-free)
- 5 cups shredded green cabbage (tightly packed)
- 1 cup green peas (fresh or frozen)
- 1 teaspoon chopped green chilies
- 1 teaspoon salt
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
Instructions
- Heat oil in a wide heavy bottom pan over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds, and asafetida and let them crackle for 4-5 seconds.
- Add cabbage, peas, green chilies, salt, coriander powder, cumin powder, turmeric powder, and Kashmiri red chili powder to the pan and mix well.
- Reduce the heat to low.
- Cover the pan with a lid and cook for 8-10 minutes until the cabbage is almost cooked, stirring a few times in between.
- Do not overcook. The cabbage must still have some crunch.
- If the sabji has any liquid, then cook on high flame for 30-40 seconds until it is evaporated.
- Serve hot.
This was so so so good! I’ve already made it twice. Thank you for the recipe!
Awesome 🙂