The inspiration for this pointed cabbage stir-fry recipe comes from the Bengali dish Bandhakopi Torkari, which is a simple stir-fried cabbage side dish, made with minimal spices. And by minimal, that doesn’t mean it isn’t still big on flavor! Mine of course is a little different. Mustard seeds and turmeric remained, but there is the addition of ground coriander, red pepper flakes for a little kick and my little secret…Dijon mustard and fresh lemon juice. It may sound a little strange, but it works. I love this dish as side or a main, hot or cold.
A simple dish with pointed cabbage as the star
So if you are looking for new ways to enjoy winter cabbage, here is something a little different. Potatoes are also the secret to its extra tastiness. They add a natural umani effect and are exactly what can easily turn a side dish into a delicious main. I like to use small young potatoes that don’t need peeling. It’s less work and they offer extra nutrition. I like to leave my halved or quartered, but you could also give them a little smash with the back of a fork to break them up a bit. As for the cabbage, pointed cabbage is my choice here. It has a lovely mild flavor and tender texture, which is terrific enjoyed “al dente”. So no need for a super long cooking time, you can cook until it has a tender crunch.
How to serve Pointed Cabbage Stir-fry with Potatoes
I personally love to enjoy this pointed cabbage recipe on it’s own. It makes for a light but filling meal, but it can also be enjoyed as side dish alongside protein of choice, or with garlic naan or roti bread. Or how about a lamb curry or curried rice dish. You could even add a little extra veg, like frozen peas. or steamed green beans. And even add some grilled prawns.
Try one of these delicious recipes:
- Oxheart Cabbage Coleslaw with Apple and Mango
- Vegetarian Borscht (Beet Soup)
- Shredded Cabbage Salad with Tahini-Lemon Dressing
Pointed Cabbage Stir-fry with Potatoes (Bengali-Style)
- 500 g small waxy potatoes, scrubbed clean
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons mustard seeds
- 1 clove garlic, thinly sliced
- 1 small pointed cabbage, quartered, cored and finely sliced
- 1/2 tsp turmeric
- 1/2 teaspoon ground coriander
- 1/2 tsp chilli flakes (reduce for less spicy)
- 1 teaspoon Dijon mustard
- 2 tablespoons water
- 1/2 teaspoon sugar (I use organic beet sugar)
- 1/2 teaspoon sea salt, or to taste
- juice of 1/2 lemon (2 tablespoons)
Add the potatoes to a large pot of salted water. Bring water to a boil over high heat, then reduce heat to cook at rapid simmer until potatoes are easily pierced with a knife, about 15 minutes depending on size.
Meanwhile, heat the oil in a large, deep non-stick skillet or wok over a medium heat, and fry the mustard seeds until they crackle and pop.
Add the garlic, cabbage, turmeric, coriander and chili flakes. Stir well to incorporate.
Cook until the cabbage is soft, stirring occasionally. About 15 minutes. (I like the cabbage to still have a little crunch to it).
Half or quarter the cooked potatoes (depending on size) and add them to skillet with then cabbage. Stir well to incorporate. Then add the mustard, water, sugar, salt, salt, and lemon juice and stir until well combined.
Serve and enjoy!
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