Low Sodium Cabbage Sabzi

Bright, flavorful, and heart-healthy, this Low Sodium Cabbage Sabzi is a delicious way to elevate weeknight dinners with minimal effort. Packed with tender shredded cabbage infused with aromatic spices like cumin, mustard seeds, turmeric, and coriander, this dish offers bold Indian-inspired flavors while keeping salt to a minimum. Fresh ingredients like ginger, garlic, green chili, and tomatoes enhance its natural taste, while a splash of lemon juice adds a zesty finish. Ready in just 35 minutes and perfect for pairing with chapati, rice, or as a quick, veggie-packed standalone dish, this recipe is a must-try for those seeking low-sodium, nutrient-rich meals that don't compromise on taste.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 medium head (approximately 1 pound) Green cabbage
• 2 tablespoons Olive oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Red chili powder
• 1 inch piece, grated Ginger
• 2 cloves, minced Garlic
• 1 small, chopped Green chili
• 1 medium, chopped Tomato
• 2 tablespoons, chopped Cilantro leaves
• 3 tablespoons Water
• 1 tablespoon Lemon juice

Directions

Step 1

Start by washing the cabbage thoroughly under running water. Remove the outer leaves if they are wilted or damaged.

Step 2

Quarter the cabbage and remove the core. Finely shred the cabbage using a sharp knife or a mandoline slicer.

Step 3

Heat olive oil in a large pan over medium heat.

Step 4

Once the oil is hot, add mustard seeds and cumin seeds, and allow them to splutter for about 30 seconds.

Step 5

Add the grated ginger and minced garlic to the pan. Saute for about 1 minute until they release their aroma.

Step 6

Add chopped green chili to the pan and saute for another 30 seconds.

Step 7

Add the chopped tomato and cook until it softens, approximately 2-3 minutes.

Step 8

Stir in the turmeric powder, coriander powder, and red chili powder. Mix well to combine the spices with the tomato mixture.

Step 9

Add shredded cabbage to the pan and mix well to coat the cabbage with the spice mixture.

Step 10

Add 3 tablespoons of water to the pan to prevent the spices from burning and to help the cabbage further cook down.

Step 11

Cover the pan with a lid and let it cook for 10 minutes over medium heat, stirring occasionally, until the cabbage is tender but still retains some crunch.

Step 12

Once the cabbage is cooked to your liking, remove the lid and increase the heat to medium-high to evaporate any excess liquid.

Step 13

Add lemon juice to the cabbage and toss well to combine.

Step 14

Garnish the cabbage sabzi with chopped cilantro leaves before serving.

Step 15

Serve hot or warm as a side dish with chapati, rice, or enjoy as it is.

Nutrition Facts

Serving size	(733.4g)

Amount per serving	% Daily Value*
Calories	485.4

Total Fat 31.3g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1286.8mg	0%
Total Carbohydrate 48.9g	0%
Dietary Fiber 16.0g	0%
Total Sugars 26.4g
Protein 10.4g	0%

Vitamin D 0IU	0%
Calcium 289.7mg	0%
Iron 7.3mg	0%
Potassium 1408.9mg	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: 54.3%

Protein: 8.0%

Carbs: 37.7%