Simply spiced spring cabbage (Kobi nu shaak) from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 80) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lamb raan; Daily dal (Masoor dal); Chapattis (Rotli)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Lasalledebain on May 16, 2026

    I used the whole can of tomato paste because I don’t like keeping the rest of the can in the fridge without a plan for it. I added the tomato paste in before the cabbage to caramelise for a minute or two. It take a little more water and some occasional stirring but it worked out well, and I will definitely make this again!

  • mimisingh on September 18, 2025

    I made this to serve with Bon Appetit's chicken schnitzel as a side. I thought it was okay but not great, not immediately planning to make this again soon but it is easy and not bad.

  • lholtzman on June 11, 2025

    This was a flavorful dish. I used green cabbage because it’s what I had.

  • Meags on June 13, 2024

    This was delicious! And so nice to have a recipe that uses practically the whole head of cabbage! It was easy to make and had a lot of flavor. I served it with the roasted tamarind cauliflower (instead of chicken). Also tasted good with a little mint and yogurt chutney drizzled on it.

  • peaceoutdesign on November 29, 2023

    This is a use for whatever is left from a head of cabbage but otherwise, I'm not sure that I would make it again.

  • Babycarrot on March 26, 2023

    This was so good! And I forgot the mustard seeds. I can see where this would be really good with added potato. Will try this next time!

  • bernalgirl on February 16, 2023

    I agree with all the love for this veg side, it is easy and so flavorful, it came together in no time while the curry simmered — I rarely cook cabbage as long as directed and we enjoyed this dish just past crunchy. It was a good accompaniment with its contrasting flavors and texture, but having read the comments to put this in a tortilla with the Bengal fish fingers from the same cookbook, now that’s all I can think about.

  • Lepa on May 22, 2019

    This is pretty good and an easy side to complete an Indian meal. My husband complained that it was really hard to clean the pan, as all the caramelized bits stuck to it.

  • patioweather on October 01, 2018

    Finally a recipe that uses an entire head of cabbage! This is cheap, easy, and even the picky eaters liked it.

  • imaluckyducky on May 21, 2017

    Wonderful, easy, fresh flavored. Will need to try it in tacos with the honey tamarind chicken. We ate it with the pav bhaji and the aloo tikki from this book.

  • clcorbi on March 29, 2017

    Really easy but flavorful side. Inspired by urmami's comment below, we piled this cabbage into tacos along with the honey tamarind chicken from this book. The combination was insanely good, and will be repeated.

  • urmami on October 24, 2016

    Aahh, this cabbage recipe is beautiful. I don't have anything constructive to add except that it's perfect piled on top of the Royal Bengal fish fingers (in the same book) and napped with a little yogurt sauce, cilantro, and drops or even drizzles of hot sauce on top. Warm corn tortilla wrapping optional, but I think we as a society really need to get with the concept that tacos and Indian food can be buds. It's also great snacking by itself, and will be a treasured side for years to come, I just know it. And of course so, so easy.

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