Indian-style cabbage — patta gobi — is one of those dishes that quietly surprises people. It's humble, fast, and packed with flavor. Made with moji masala® Gobi Masala, this spiced cabbage comes together in under 20 minutes and works as a weeknight side, a wrap filling, or even a taco. Big flavor, gentle heat, and completely plant-based.
Why Cabbage?
Most people associate "gobi" with cauliflower — and yes, our Gobi Masala is incredible on cauliflower too. But patta gobi (cabbage) is the original. It soaks up the spice blend beautifully, cooks down into tender, slightly caramelized shreds, and pairs perfectly with basmati rice or warm roti. Layer in peas and fresh green chilis if you want to take it up a notch.
What You'll Need
- 1 packet moji masala® Gobi Masala
- 1 small head of green cabbage, thinly sliced (~6 cups)
- 2 tbsp neutral oil (avocado or sunflower)
- 1 tsp cumin seeds
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- Salt, to taste
- Optional: ½ cup frozen peas, 1–2 fresh green chilis (sliced)
Instructions
- Heat oil in a large skillet or wok over medium-high heat. Add cumin seeds and let them sizzle for 30 seconds.
- Add onion and cook until golden, about 5–6 minutes.
- Stir in garlic and ginger; cook 1 minute more.
- Add the cabbage and toss to coat. Cook 3–4 minutes, until it begins to soften.
- Add the full packet of moji masala® Gobi Masala and stir well to coat everything evenly.
- Cook another 5–7 minutes, stirring occasionally, until the cabbage is tender and slightly caramelized at the edges. Add peas and chilis in the last 2 minutes, if using.
- Taste, adjust salt, and serve hot with basmati rice, roti, or as a taco filling.
Serving Ideas
- Over steamed basmati rice
- Stuffed into a warm roti or flatbread
- As a taco filling with yogurt raita and cilantro chutney
- Alongside dahl for a full vegetarian thali
Shop This Recipe
Ready to make it? Grab your moji masala® Gobi Masala — one packet is all you need.
