Kacha Pacca Cabbage or Cabbage Vegetable is a quick to make, easy, nutritious and tasty dish made especially by people from Kutch and Gujarat. It can be made spicy by adding a lot of green chillies. You can also garnish the dish with fresh grated coconut.

Mom used to make this when we were kids and we devoured it with relish. We ate it with hot ghee (clarified butter) chapatis.

The asafoetida in this recipe gives it a delicious taste. Asafoetida originated in Persia. The Mughals cultivated it in India to provide their cooks with a ready supply. The Indian vegetarian population took to hing as it was called in India, with great relish. When cooked in oil it produced a garlicky flavour which was loved by devout Hindus who didn’t eat onions and garlic in their food.

Kacha Pacca Cabbage

Serves 3-4


500 gms cabbage

3 tablespoons oil

3/4 teaspoon mustard seeds

1/2 teaspoon asafoetida

1 teaspoon sugar

Salt to taste

1 to 2 green chillies (optional)


Some fresh grated coconut (optional)


1 Shred the cabbage. Chop the chillies into small pieces if using. Keep aside.

2 Heat the oil in a Kadhai (deep bottomed pan). Add the mustard seeds. When they begin to pop, add the asafoetida, then quickly add the shredded cabbage.

3 Now cook the cabbage for 3 minutes on medium heat, stirring to ensure it doesn’t stick to the bottom of the pan, then add the sugar, salt to taste and finely cut chillies if adding, and cook for another minute.

Garnish with fresh grated coconut if you like and serve hot with hot puffed phulkas or ghee chapatis.


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