Spicy Braised Cabbage

Spicy Braised Cabbage

This recipe was given to me by a chef working at a guesthouse in Punjab, India. I like to eat this dish when I need a break from rich, heavy foods.

It’s also a great low-cal mini meal you can rely on with you’ve overindulged the night before.

Serves 4

Spicy Braised Cabbage

Rating: 51

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 60 minutes

Yield: 6 cups

Serving Size: 1 1/2 cups

Calories per serving: 127 calories

Fat per serving: 4 g fat (0 g saturated fat)

Spicy Braised Cabbage


  • 1 tablespoons canola oil
  • 2 tablespoons minced ginger
  • 4 cloves garlic, minced
  • 1 teaspoon cumin seeds
  • 2 green chilies, seeds removed and minced
  • 1 teaspoon turmeric
  • 1 head of red or green cabbage, (about 2 pounds) cut into 1-inch chunks
  • 1 28-ounce can crushed tomatoes or a pound of fresh tomatoes chopped, with liquid
  • 1 bay leaf
  • 1/4 teaspoon salt


  • In a small skillet, heat the oil over medium heat and add the ginger, garlic, cumin seeds, and chilies. Cook for 30 seconds until the mixture becomes fragrant but does not brown.
  • Add turmeric, tomatoes, bay leaf, cabbage, and salt. Add a little water if the liquid does not completely cover the cabbage. Bring to a boil, immediately lower heat and simmer for 25-30 minutes until the cabbage is tender. Serve immediately.

Nutritional Stats Per Serving (1 1/2 cups): 127 calories, 4 g protein, 22 g carbohydrates, 4 g fat (0 g saturated fat), 0 g cholesterol, 6 g fiber, 213 g sodium

Weight Watchers® Points Plus: 3