Cabbage egg roast is a flavorful and hearty Indian-style dish that combines shredded cabbage and boiled eggs with a rich blend of spices. The cabbage is sautéed until tender with onions, green chilies, garlic, and a mix of turmeric, chili powder, coriander, and garam masala, which gives the dish its deep, aromatic flavor. Boiled eggs are halved and added towards the end, allowing them to absorb the masala while remaining firm. Often finished with curry...
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Boil 3 eggs for about 8 minutes, peel them, and set aside.
Slice them in half or quarter if you prefer smaller pieces.
Shred about 2 cups of cabbage thinly.
Rinse in cold water, drain well, and set aside.
Heat 2 tbsp oil in a pan.
Add mustard seeds and cumin seeds. Let them splutter.
Add sliced onions and green chilies. Sauté until soft and golden brown.
Add ginger-garlic paste. Cook until the raw smell disappears, about 1–2 minutes.
Add chopped tomatoes and a salt.
Cook until tomatoes turn mushy.
Add turmeric, red chili powder, coriander powder, and black pepper.
Cook the masala till oil starts to separate slightly.
Add the shredded cabbage to the pan.
Sprinkle some salt, being careful if eggs are already salted.
Mix well with the masala.
Sprinkle some water. Cover and cook on medium-low heat for 8–10 minutes, stirring occasionally.
Cabbage should soften but retain a slight crunch.
Once cabbage is cooked and the masala is nicely coated, gently add the boiled egg pieces.
Sprinkle garam masala and mix lightly without breaking the eggs.
Roast uncovered for another 2–3 minutes, letting the eggs absorb flavor.
Garnish with freshly chopped coriander.
Serve hot with chapati, rice, or as a dry side dish for dal and rice.
Ensure the cabbage is shredded thinly for even cooking.
Adjust the spice levels based on your preference for heat.
For added flavor, you can sprinkle grated coconut or a splash of lemon juice before serving.
Use fresh curry leaves for a more authentic taste.
Be gentle when mixing the eggs to avoid breaking them.
Can I use purple cabbage instead of green cabbage?
Yes, you can use purple cabbage, but it may slightly alter the flavor and appearance of the dish.
Can I make this dish vegan?
Yes, you can omit the eggs and add tofu or chickpeas as a protein substitute.
What can I serve with cabbage egg roast?
It pairs well with chapati, rice, or as a dry side dish for dal and rice.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Can I add other vegetables to this dish?
Yes, you can add vegetables like carrots or bell peppers for additional texture and flavor.
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