Home
Recipes
Indian-inspired spicy cabbage

A serving of Indian-inspired spicy cabbage with a fried egg on top

Indian-inspired spicy cabbage

Name: Indian-inspired spicy cabbage
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 2 tbsp rapeseed oil plus a drop; 1 tbsp finely chopped ginger; 1 red chilli halved, deseeded and thinly sliced; 2 carrots (160g), cut into matchsticks; 1 large onion halved and thinly sliced; 2 tsp mustard seeds (yellow or black); 1 tsp cumin seeds; 2 tsp Madras curry powder; 250g pointed or Savoy cabbage shredded; 2 tomatoes chopped; 2 eggs; 1 lime halved; 15g fresh coriander chopped

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 20 mins

A star rating of 4.6 out of 5.5 ratingsRate

loading...

Liven up lunchtime with spicy cabbage cooked with a kick of chilli and topped with a fried egg. It's a low-fat recipe that packs in four of your 5-a-day

Gluten-free

Healthy

Low fat

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.11 ratings

App onlyEasy yogurt flatbreads. This is a premium piece of content available to subscribed users.

A star rating of 4.3 out of 5.11 ratings

Breakfast smoothie

A star rating of 4.5 out of 5.77 ratings

Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus a drop
1 tbsp finely chopped ginger
1 red chilli

halved, deseeded and thinly sliced
2 carrots

(160g), cut into matchsticks
1 large onion

halved and thinly sliced
2 tsp mustard seeds

(yellow or black)
1 tsp cumin seeds
2 tsp Madras curry powder
250g pointed or Savoy cabbage

shredded
2 tomatoes

chopped
2 eggs
1 lime

halved
15g fresh coriander

chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal374
fat21g
saturates3g
carbs24g
sugars20g
fibre13g

high
protein16g
salt0.44g

Method

step 1

Heat 2 tbsp oil in a large non-stick pan or wok and stir-fry the ginger and chilli for 1-2 mins to soften. Stir in the carrots and onion, then leave for 10 mins, stirring every now and then until the onion is golden.
step 2

Add the mustard seeds, cumin seeds and curry powder and stir to toast the spices. Tip in the cabbage and stir for 5 mins until starting to soften. Add the tomatoes and stir for 1-2 mins more until softened and the cabbage is tender. If the cabbage is still too firm add a dash of water and put the lid on the pan.
step 3

Meanwhile fry the eggs in a drop of oil in a small non-stick pan until crisp at the edges, but the yolks are still runny. Squeeze about 1 tbsp lime juice over the cabbage mix and toss together along with the coriander. Divide between two plates, top with an egg each and serve with the remaining halved lime for squeezing over.

Recipe from Good Food magazine, October 2024

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.6 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now