Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.
Recognized as one of the leading Ayurveda Schools and Ayurvedic Health Spas outside of India.

Potato Cabbage Subji

from Ayurveda Today, Volume 1, Number 4, Spring 1989

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Serves 4, generously

Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish.

A warm, filling winter recipe.

Doshic Notes
Vata +-
Pitta =
Kapha =

Ingredients
Potato Cabbage Subji

1 cabbage, sliced very thin
3 potatoes, large, cut into ½ inch cubes
4 Tbs ghee
1 jalapeno pepper, small, diced fine
1 Tbs black mustard seeds
1/4 tsp turmeric
1 Tbs coriander, ground
1 tsp salt
1 or 2 lemon slices, seeds removed

Preparation

In a large skillet, heat ghee, mustard seeds, jalapeno pepper, and turmeric until seeds begin to pop.

Add the potatoes. Stir for 8 minutes on medium heat.

Add cabbage and cook for 15 more minutes until cabbage and potatoes are tender.

Stir in salt and coriander powder.

Squeeze lemon over all. Serve hot.