Kobi Nu Sambharo – Gujerati Cabbage Stirfry

This recipe emerged after I was obsessively searching for a way to use up all the cabbage we had at home. You see, cooking for 2 people is tricky because you need such a small quantity of ingredients and then you’re always left with bits and bobs of random ingredients like one-third of a courgette, a quarter of an onion, a rasher of smoked salmon etc.

Kobi Di Sambharo - Gujerati Cabbage Stirfry


I mean, I am certainly not complaining about this. I say Alhamdulillah (all praises to God) for this because it signifies I have enough food at home.  However all these ingredients need to be used up. I hate throwing away food.

I brought home a large head of cabbage the other day to make pakoras with. I used up approximately 1/4 of it and then after about 4 days of being ignored the other 3/4 of the cabbage head began giving me sad puppy eyes just pleading to be used up.

Kobi Di Sambharo - Gujerati Cabbage Stirfry

 

So I asked around for advice on what to do with this sad, puppy-eyed cabbage. I got the generic answers like ‘make soup’, ‘make salad’, ‘make more pakoras’ but none of those really appealed to me at that point in time. I finally found this Gujerati recipe using only cabbage and little else – Exactly what I needed! It is so simple and quick that I hardly took any pictures of the cooking process because there’s hardly any steps! Literally you toss everything into a skillet, stir and it’s done!

All the recipes I saw used oil and a majority used curry leaves and amchur (dried mango powder). I used butter and oil for the tempering and I didn’t have those last two ingredients so I omitted them. The end results were INSANELY DELICIOUS. I had no clue cabbage could taste so amazing! And since there are minimal spices in this recipe, the taste of the cabbage and butter really shines through. And I LOVE butter. Put butter on all the things and cook things in all the butter I say! I’m dead serious.

Kobi Di Sambharo - Gujerati Cabbage Stirfry

All the recipes I post up on my site have been approved by people other than myself, usually my very honest husband, my closest friends whom I love cooking for and my parents. I didn’t expect my husband to like this one since he isn’t a fan of vegetables, but to my surprise he really enjoyed this! I also sent some over to my mother and she absolutely loved the flavours of the mustard seeds and butter combined. When I cook, I never aim to cook something just ‘good’, I aim to get a ‘Wow, this is goooood!’ reaction – always be rest assured that you will never find ‘passable’ recipes on here.

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I’m a happy girl now. I can safely bring  home large heads of cabbage knowing they will be used up. Alhamdulillah.

Anyway, here is this gorgeously simple and tasty recipe for Kobi Di Sambharo.

Enjoy!

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Kobi Nu Sambharo - Gujerati Cabbage Stirfry
Print Recipe
A quick and easy recipe using a handful of ingredients and spices. This is the perfect accompaniment to a protein-heavy main meal. Serve warm and fresh off the hob!
Servings Prep Time
3 people 3 minutes
Cook Time
7 minutes
Servings Prep Time
3 people 3 minutes
Cook Time
7 minutes
Kobi Nu Sambharo - Gujerati Cabbage Stirfry
Print Recipe
A quick and easy recipe using a handful of ingredients and spices. This is the perfect accompaniment to a protein-heavy main meal. Serve warm and fresh off the hob!
Servings Prep Time
3 people 3 minutes
Cook Time
7 minutes
Servings Prep Time
3 people 3 minutes
Cook Time
7 minutes
Ingredients
  • 2 tbsp ghee or butter
  • 1 tbsp mustard seeds
  • 2 green chillis, chopped
  • 300 grams cabbage, chopped into long thin strips (100g=1 cups)
  • 1/2 tsp turmeric
  • salt, to taste
Servings: people
Instructions
  1. Heat butter/ghee in a skillet or wok
  2. Add the mustard seeds and green chilli and fry till the green chilli forms a crisp outer coating, about 2-3 minutes.
  3. Add in the the chopped cabbage, turmeric and salt.
  4. Stir and allow the cabbage to cook for 4-5 minutes. You want the cabbage to still have a crunch and be slightly raw
  5. Kobi Di Sambharo is ready! Serve warm and fresh off the hob
Recipe Notes

Due to the green chilli, this recipe is on the spicy side. If you want to reduce the spice, reduce the green chilli by half or omit altogether.

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