Cabbage and Potato Fry

Brighten up your mealtime with this quick and flavorful Cabbage and Potato Fry, a simple yet satisfying stir-fry bursting with warm spices and fresh flavors. Thinly shredded cabbage and tender potato cubes are cooked to perfection in a fragrant blend of mustard seeds, cumin, turmeric, and red chili powder, creating a delightful medley of textures and aromas. The addition of minced garlic and green chilies adds a subtle kick, while a garnish of fresh coriander leaves provides a refreshing finish. Ready in just 35 minutes, this versatile dish pairs beautifully with steamed rice, flatbreads, or can be enjoyed as a hearty standalone meal. Perfect for busy weeknights, this easy-to-make vegetarian recipe is both nourishing and delicious!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Cabbage
• 300 grams Potatoes
• 3 tablespoons Oil (vegetable or sunflower)
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoons Turmeric powder
• 0.5 teaspoons Red chili powder
• 3 pieces Garlic cloves (minced)
• 2 pieces Green chilies (slit lengthwise)
• 1 teaspoons Salt
• 2 tablespoons Water
• 2 tablespoons Fresh coriander leaves (chopped)

Directions

Step 1

Wash the cabbage and potatoes thoroughly. Slice the cabbage thinly and uniformly. Peel the potatoes and cut them into small cubes (about 1 cm).

Step 2

Heat a large skillet or wok over medium heat and add the oil.

Step 3

Once the oil is hot, add the mustard seeds and let them splutter. Then add the cumin seeds and sauté for a few seconds until fragrant.

Step 4

Add the minced garlic and green chilies to the skillet. Stir-fry for about 30 seconds until the garlic is golden and aromatic.

Step 5

Add the cubed potatoes to the skillet. Sprinkle with turmeric powder and a pinch of salt. Stir well to coat the potatoes in the spices and cook for 5–7 minutes, stirring occasionally, until the potatoes begin to soften.

Step 6

Add the shredded cabbage to the skillet and stir to combine with the potatoes. Sprinkle the remaining salt and red chili powder over the vegetables.

Step 7

Add 2 tablespoons of water, cover the skillet with a lid, and let the vegetables steam for 8–10 minutes on low heat. Stir occasionally to prevent sticking.

Step 8

Once the potatoes are fork-tender and the cabbage is cooked through but still slightly crisp, remove the lid. Increase the heat to medium and stir-fry for another 2–3 minutes to evaporate any excess liquid and bring out the flavors.

Step 9

Garnish with freshly chopped coriander leaves, give it a final toss, and remove the skillet from heat.

Step 10

Serve the cabbage and potato fry hot as a side dish with rice or flatbreads, or enjoy it as a light meal on its own.

Nutrition Facts

Serving size	(418.3g)

Amount per serving	% Daily Value*
Calories	706.5

Total Fat 44.5g	0%
Saturated Fat 6.2g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2404.9mg	0%
Total Carbohydrate 72.3g	0%
Dietary Fiber 9.1g	0%
Total Sugars 5.1g
Protein 10.1g	0%

Vitamin D 0IU	0%
Calcium 112.6mg	0%
Iron 7.1mg	0%
Potassium 1851.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 5.5%

Carbs: 39.6%