Kale and Cabbage Koottu

  • Servings: 4 servings
  • Difficulty: Simple
  • Print

Kale and CabbageI have been discovering kale this year and learning to cook with it. Fresh Kale, I found out, is yummy and full of vitamins and antioxidants. There are a great many varieties of kale. My local grocer carries an organic variety with purple leaves they call russian kale that is quite delicious. Saute it with tempered spices and fresh tomatoes or onions and mint, decide on your mix of flavors and it makes a great accompaniment to rice, chapatti or bread. The dutch add it to mashed potatoes. The other day I made a quick batch with a white cabbage half to go with my lunch. It’s really delicious and flavorful and it takes 15 minutes and one pan.

Sauteed Kale and Cabbage in a creamy yoghurt, ginger and chili sauce

Kale and cabbageTemper mustard seeds, cumin and urad dal, chillies and peanuts in canola oil. Add a pinch of hing and rasam powder. Add minced ginger. Add 2 cups chopped kale and sauté for 2 or 3 minutes. Add two cups chopped cabbage. Sprinkle salt and cover and cook till done but still firm. Toss in a cup of yoghurt blended with ripe tomato, mint and chillies.


  • Chopped Kale – 2 cups
  • Chopped Cabbage – 2 cups
  • Canola oil – 2 tbs
  • red dried chili flakes – 1/4 tsp
  • Thai Chillies – 2
  • Fresh Minced ginger – 1 tsp
  • Chopped fresh Cilantro – 1 sprig
  • Diced tomatoes – 1 medium
  • Asafetida (hing) – 1/4 tsp
  • Rasam Powder – 1/2 tsp
  • Plain Yoghurt – 1 cup
  • Fresh mint – 1 sprig
  • peanuts – 1/4 cup
  • Black mustard seed – 1/2 tsp
  • Cumin seeds – 1/2 tsp
  • Urad Dal – 1/2 tsp
  • raw peanuts – 1/4 cup


  1. Heat oil in a large saute pan. Temper the spices and add the peanuts along with the urad dal. Stir till penuts are roasted ( one or two minutes). Add the asafetida and rasam powder. Add the chopped kale and toss. Add minced ginger and chopped cabbage. Sprinkle with salt to taste and toss.
  2. Cover and allow to cook for two minutes, tossing occasionally. Add the chopped tomatoes and cover. You may need to add a bit of water occasionally (one tbs at a time) to prevent sticking. This will vary based on the water content of the kale and cabbage. Remove from heat when the kales is cooked but still firm. I like it a bit crunchy.
  3. Blend one cup of plain yoghurt with a sprig on cilantro and a sprig of fresh mint. Remove the chillies from the saute pan and add them to the yoghurt. Blend until the chillies are ground up. Add the yoghurt one the pan has colled for five to ten minutes and stir.
  4. Serve with brown rice, on toast or with a chapati or stuffed in a pita. Roll in a burrito.

More Stories
Tabouleh Salad
Fresh Tabouleh Salad
Font Resize