Leftover Cabbage Sabzi Recipes: Best 7 Recipes

Here are seven leftover cabbage sabzi recipes, along with their approximate nutrition facts:

1.     Cabbage and Potato Stir-Fry:

Ingredients:

• 2 cups leftover cabbage sabzi
• 2 medium-sized potatoes, peeled and chopped into small pieces
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp vegetable oil
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat the oil in a non-stick pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped potatoes and stir-fry for 5-7 minutes until lightly browned and cooked.
4. Add the leftover cabbage sabzi, coriander powder, turmeric powder, and salt. Mix well.
5. Stir-fry for another 5-7 minutes until everything is heated and well combined.
6. Garnish with chopped coriander leaves and serve hot.

Nutrition facts (per serving, based on 4 servings):

Calories	180
Fat	6g
Carbohydrates	30g
Protein	5g
Fiber	6g

2.     Cabbage and Egg Bhurji

Ingredients:

• 2 cups leftover cabbage sabzi
• 3 eggs, lightly beaten
• 1 onion, chopped
• 1 tomato, chopped
• 1 green chili, chopped (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• Salt to taste
• 1 tbsp vegetable oil
• Fresh coriander leaves, chopped for garnish

Instructions:

1. Heat the oil in a non-stick pan over medium heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onion and green chili (if using) and sauté until the onion is translucent.
4. Add the chopped tomato and cook for a few more minutes until it is softened.
5. Add the leftover cabbage sabzi, turmeric powder, and salt. Mix well.
6. Add the beaten eggs and stir-fry until the eggs are cooked through, and everything is well combined.
7. Garnish with chopped coriander leaves and serve hot.

Nutrition facts (per serving, based on 4 servings):

Calories	150
Fat	9g
Carbohydrates	11g
Protein	9g
Fiber	4g

Note: The nutrition facts are approximate and may vary depending on the ingredients used.

Here’s a recipe for cabbage paratha, along with its estimated nutrition facts per serving:

3.     Cabbage Paratha Recipe

Ingredients:

• 2 cups of whole wheat flour
• 1 cup of finely chopped cabbage
• 1/2 tsp of carom seeds (ajwain)
• 1/2 tsp of salt
• 1/2 tsp of red chili powder
• 1/2 tsp of turmeric powder
• 1/2 tsp of coriander powder
• 1/2 tsp of cumin powder
• 1/2 tsp of garam masala
• 1/2 tsp of dried mango powder (amchur)
• 2 tbsp of oil
• Water as needed

Instructions:

1. In a large mixing bowl, combine the whole wheat flour, carom seeds, salt, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, dried mango powder, and oil. Mix well.
2. Add the chopped cabbage to the mixture and mix well.
3. Slowly add water to the mixture and knead it into a smooth dough.
4. Divide the dough into small balls.
5. Roll a ball of dough into a circle about 6-8 inches in diameter.
6. Heat a tawa or griddle over medium heat. Place the rolled-out dough on the tawa.
7. Cook the paratha on both sides until golden brown, using a little oil to fry it.
8. Serve hot with your choice of chutney or pickle.

Nutrition Facts

Serving size: 1 paratha

Calories	226
Fat	9g
Saturated Fat	1g
Cholesterol	0mg
Sodium	295mg
Carbohydrates	33g
Fiber	6g
Sugar	1g
Protein	7g
Vitamin A	2% DV
Vitamin C	18% DV
Calcium	3% DV
Iron h	12% DV

Note: These nutrition facts are estimated and may vary based on the specific ingredients used and the preparation method.

4.     Cabbage Fried Rice Recipe

Ingredients:

• 1 cup of uncooked white rice
• 2 cups of water
• 2 tbsp of vegetable oil
• 2 cloves of garlic, minced
• 1/2 onion, diced
• 1 cup of finely chopped cabbage
• 1/2 cup of frozen peas
• 2 eggs, lightly beaten
• 1 tbsp of soy sauce
• 1 tsp of sesame oil
• Salt and pepper to taste

Instructions:

1. Rinse the rice thoroughly and cook it with 2 cups of water per the package instructions. Once cooked, set it aside to cool.
2. Heat the vegetable oil over medium-high heat in a large skillet or wok.
3. Add the minced garlic and diced onion, and stir-fry for 1-2 minutes.
4. Add the chopped cabbage and frozen peas to the skillet and stir-fry for another 2-3 minutes or until the vegetables are tender.
5. Push the vegetables to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until they are cooked through.
6. Mix the scrambled eggs with the vegetables.
7. Add the cooked rice to the skillet and stir-fry everything together.
8. Add the soy sauce, sesame oil, salt, and pepper to taste. Stir well to combine.
9. Serve hot, and enjoy!

Nutrition Facts

Serving size	1 cup
Calories	297
Fat	11g
Saturated Fat	2g
Cholesterol	93mg
Sodium	416mg
Carbohydrates	41g
Fiber	3g
Sugar	2g
Protein	9g
Vitamin A	9% DV
Vitamin C	26% DV
Calcium	3% DV
Iron	10% DV

Note: These nutrition facts are estimated and may vary based on the specific ingredients used and the preparation method.

5.     Cabbage Cutlets Recipe

Ingredients:

• 2 cups of finely chopped cabbage
• 1 cup of boiled and mashed potatoes
• 1/2 cup of breadcrumbs
• 1/4 cup of finely chopped onions
• 1/4 cup of finely chopped cilantro
• 2 green chilies, finely chopped
• 1 tsp of ginger paste
• 1 tsp of garlic paste
• 1 tsp of garam masala
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a mixing bowl, combine the chopped cabbage, boiled and mashed potatoes, bread crumbs, chopped onions, cilantro, green chilies, ginger paste, garlic paste, garam masala, coriander powder, cumin powder, salt, and pepper. Mix well.
2. Divide the mixture into small balls and flatten them to form cutlets.
3. Heat oil in a frying pan over medium heat.
4. Fry the cutlets in batches until golden brown and crispy on both sides.
5. Drain excess oil on a paper towel.
6. Serve hot with your favorite dipping sauce or chutney.
7. Enjoy your delicious cabbage cutlets!

Nutrition Facts

Serving size	1 cutlet
Calories	82
Fat	2g
Saturated Fat	0g
Cholesterol	0mg
Sodium	163mg
Carbohydrates	14g
Fiber	2g
Sugar	2g
Protein	3g
Vitamin A	3% DV
Vitamin C	20% DV
Calcium	2% DV
Iron	4% DV

Note: These nutrition facts are estimated and may vary based on the specific ingredients used and the preparation method.

6.     Cabbage Pakoras Recipe

Ingredients:

• 2 cups of finely chopped cabbage
• 1 cup of chickpea flour (besan)
• 1/4 cup of rice flour
• 1/4 cup of corn flour
• 1/4 cup of finely chopped onions
• 1/4 cup of finely chopped cilantro
• 2 green chilies, finely chopped
• 1 tsp of ginger paste
• 1 tsp of garlic paste
• 1 tsp of coriander powder
• 1 tsp of cumin powder
• 1/2 tsp of red chili powder
• Salt to taste
• Water as needed
• Oil for frying

Instructions:

1. In a mixing bowl, combine the chopped cabbage, chickpea flour, rice flour, corn flour, chopped onions, cilantro, green chilies, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, and salt. Mix well.
2. Add water as needed to make a thick batter.
3. Heat oil in a frying pan over medium heat.
4. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy on both sides.
5. Drain excess oil on a paper towel.
6. Serve hot with your favorite dipping sauce or chutney.
7. Enjoy your delicious cabbage pakoras!

Nutrition Facts

Serving size	1 pakora
Calories	74
Fat	3g
Saturated Fat	0g
Cholesterol	0mg
Sodium	155mg
Carbohydrates	11g
Fiber	2g
Sugar	1g
Protein	2g
Vitamin A	1% DV
Vitamin C	21% DV
Calcium	1% DV
Iron	3% DV

Note: These nutrition facts are estimated and may vary based on the specific ingredients used and the preparation method.

7.     Cabbage and Potato Curry Recipe

Ingredients:

• 2 cups of finely chopped cabbage
• 2 cups of diced potatoes
• 1 cup of finely chopped onions
• 1 tsp of ginger paste
• 1 tsp of garlic paste
• 1 tsp of cumin seeds
• 1 tsp of coriander powder
• 1/2 tsp of turmeric powder
• 1/2 tsp of red chili powder
• 1 tsp of garam masala
• Salt to taste
• 2 tbsp of oil
• 1/2 cup of water
• Cilantro for garnish (optional)

Instructions:

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them splutter.
3. Add chopped onions, ginger paste, and garlic paste. Saute until onions are translucent.
4. Add coriander powder, turmeric powder, and red chili powder. Mix well and saute for a minute.
5. Add chopped cabbage and diced potatoes. Mix well.
6. Add salt and water. Mix well.
7. Cover the pan and cook on low heat for 15-20 minutes or until the potatoes are tender.
8. Add garam masala and mix well.
9. Garnish with cilantro (optional).
10. Serve hot with rice or roti.
11. Enjoy your delicious cabbage and potato curry!

Nutrition Facts

Serving size	1 cup
Calories	164
Fat	6g
Saturated Fat	1g
Cholesterol	0mg
Sodium	228mg
Carbohydrates	26g
Fiber	5g
Sugar	5g
Protein	4g
Vitamin A	5% DV
Vitamin C	64% DV
Calcium	6% DV
Iron	10% DV

Note: These nutrition facts are estimated and may vary based on the specific ingredients used and the preparation method.