Indian Cabbage Stir Fried Toast (Pathgobhi Toast)

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Cooking With Anadi

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I don’t know if this Indian Cabbage Stir Fried Toast is served at other households, nor if any restaurants or street food stalls serve this. I have always enjoyed pathgobhi toast at home, and it may just be unique to our family.

Pathgobhi toast is a childhood favorite breakfast recipe that I'm excited to share with you today! My grandmother fed this to my sister and I, and every time I make this wonderful memories come back! This recipe is ready in less than 10 minutes to make, and is perfect for people looking to incorporate more vegetables and fiber in their diet.

In Hindi, I know this dish as pathgobhi (cabbage) toast, and is still, until today, the only way I will enjoy a healthy portion of cabbage. I am not a fan of cooked cabbage, which is why this recipe is great. The cabbage is par-cooked on medium heat for a few minutes to make it just soft enough to still have a crunch.

Are You Ready to Give This Indian Cabbage Stir Fried Toast a Go?

Pick the “right” Cabbage

I find the best looking and tasting cabbage, in North America is the organic kind. Here is what I look for in the perfect cabbage:

Bright green color: In my experience, organically grown cabbage are greener which is instantly more appetizing to look at, compared to a whitish-green variety.

Small size: Usually, non-organic cabbage in my local grocery stores are huge, and I mean bigger than one’s head! The smaller cabbage is usually greener, have thinner layers which makes for better looking shredded cabbage.

Tools Needed

• Wok
• Cutting board
• Chefs knife
• Wooden spoon
• Toaster

Gather Rest of the Ingredients

• Olive oil: Extra virgin olive oil, especially is known to have several health benefits. Read more and learn about 11 proven health benefits of olive oil.
• Cumin seeds: The natural flavors work to enhance the flavor profile and sweetness of the cabbage, while adding a small bit of heat.
• Asafoetida/Hing: Pungent yet subtle, helps with indigestion and frequently used to temper dishes. While being native to Afghanistan and Iraq, Asafoetida is used in about 90% of north Indian dishes. I am linking this great Healthline article for your bedtime reading to learn about the benefits, downsides and uses of asafoetida.
• Green chilies: I love the addition of Thai green chilies to play with the natural sweetness from the cumin and cabbage. You can omit or de-seed the chilies if you are sensitive to heat.
• Toast: A lightly buttered toast is a must to enjoy this dish in its true form. However, even without the butter, you will have a great time.
• Salt: Always season to taste.

Cook It Just Right

Don’t get too nervous now, you will need to try hard to mess up this dish. The key is the timing.

Preheat a wok/kadai in medium heat and add a touch of olive oil. Sizzle the cumin seeds, asafoetida/hing and chilies (if using).

Add shredded cabbage. Season with salt and stir well.

Cover the wok/kadai and cook for 4 minutes, stirring every so often.

Serve Immediately

This dish does not hold too well since we want to serve the cabbage par-cooked. Any form of re-heating or microwaving, will cause the cabbage to release more water and become softer.

Additional Tips for This Cabbage Stir Fried Toast

• Set a timer for 4 minutes if necessary to ensure the cabbage does not overcook. If so, you will lose the crunchiness of the par-cooked cabbage.