indian cabbage

Indian Cabbage with Peas and Carrots

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 56kcal
Author: Urvashi Pitre
Calories: 56kcal | Carbohydrates: 11g | Protein: 2g | Fat: 1g | Fiber: 3g | Sugar: 4g



  • 4 cups slaw, shredded
  • 1/2 cup Frozen Peas and Carrots frozen
  • 1 Tomatoes chopped
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 teaspoon Minced Ginger freshly grated
  • 1 teaspoon Vegetable Oil
  • 1/8 cup Cilantro chopped



  • Heat oil in a skillet. When it starts to smoke, put in mustard seeds and cumin seeds. They will start to sputter and will sound like popcorn.
  • Put in the ginger and garlic and stir to brown.
  • Add in the onion and cook until the onion is soft and the edges are brown.
  • Add in the chopped tomato and 1/4 cup water to deglaze the pan.
  • Add the remaining spices and cook for 4-5 minutes.
  • Add in the cabbage, 1/2 cup of frozen peas and carrots. Mix well.
  • Cover and cook until the vegetables are cooked.
  • Mix in cilantro and serve immediately.
  • Eat leftovers cold with Greek yogurt.
  • Serve this hot, but eat the leftovers cold.
  • To add a level of flavor and creaminess, add in yogurt or sour cream to the cold leftovers.
  • Serve it with rice and dal and naan for a yummy vegetarian meal.
  • Don't freeze it to keep the cabbage from disintegrating. Refrigerate for 3-4 days.
  • To make in the Instant Pot, add 1;4 cup water, cook at high pressure for 0 minutes, and do a quick pressure release immediately.
  • To further reduce carbs in this dish, do the following: Omit carrots and peas, and reduce onions and tomatoes. You can substitute bell peppers instead.