If you’re looking for a quick, flavorful, and healthy patta gobhi recipe, you’re in the right place. Cabbage (patta gobhi) is one of the most affordable and versatile vegetables, and with the right spices, it transforms into a delicious sabzi that pairs well with chapati, paratha, and even dal-chawal.

In this guide, you’ll find a step-by-step patta gobhi recipe, variations like aloo patta gobhi, Gujarati and Punjabi styles, and even a South Indian twist. Everything is written in a friendly, easy-to-follow way—perfect for beginners and experts alike.

Ingredients for Patta Gobhi Recipe (Detailed Recipe Table)

Below is a complete, organized ingredient list you can follow without confusion:

Patta Gobhi Sabzi – Ingredients Table

Ingredient	Quantity
Patta Gobhi (Cabbage), shredded	4 cups
Onion, sliced	1 medium
Tomato, chopped	1
Green chilies	2
Ginger	1 inch
Oil	2 tbsp
Cumin seeds	1 tsp
Mustard seeds	½ tsp
Hing (optional)	1 pinch
Turmeric powder	½ tsp
Red chilli powder	1 tsp
Coriander powder	1 tsp
Garam masala	½ tsp
Salt	To taste
Fresh coriander	For garnish

How to Make Patta Gobhi Recipe (Step-by-Step)

Step 1 – Prep the Vegetables

• Wash the cabbage properly to remove dirt or hidden insects.
• Shred it thinly; the thinner the slices, the quicker and tastier the sabzi becomes.
• Chop onion, tomatoes, ginger, and green chilies.

2 – Tempering (Tadka) for the Best Patta Gobhi Recipe

1. Heat oil in a pan.
2. Add cumin seeds, mustard seeds, and a pinch of hing.
3. Let them crackle.
4. Add sliced onions and sauté until translucent.

3 – Add Spices & Cabbage

1. Add turmeric, red chilli powder, coriander powder, and mix.
2. Add chopped tomatoes and cook until they soften.
3. Now add shredded patta gobhi and mix everything well.

4 – Cook Until Tender

• Cover and cook on medium flame for 8–10 minutes.
• Stir occasionally to prevent burning.
• Add garam masala and fresh coriander before turning off the flame.

Your basic patta gobhi recipe is ready—simple, quick, and perfect for everyday meals!

Aloo Patta Gobhi Recipe (Popular Variation)

If you love potatoes, this version is even better.

What to Change?

• Add 2 diced potatoes in Step 3 before adding cabbage.
• Sauté them for 3–4 minutes so they absorb the spices.
• Increase cooking time by 5 minutes until potatoes soften.

This makes the sabzi more filling and kid-friendly.

Punjabi Patta Gobhi Recipe

Punjabi-style cabbage sabzi has a slightly richer taste.

What’s Different?

• Add 1 tbsp ginger-garlic paste.
• Add 1 tsp kasuri methi for aroma.
• Use desi ghee along with oil for authentic Punjabi flavor.

This version pairs beautifully with hot phulkas and curd.

Patta Gobhi Recipe South Indian Style

A lighter, coconut-flavored variation.

How to Make It?

• Use mustard seeds + urad dal + curry leaves in tempering.
• Skip tomatoes.
• Add 2–3 tbsp fresh grated coconut at the end.
• Optionally add ½ tsp sambar powder.

This is called Cabbage Poriyal in South Indian households.

Patta Gobhi Recipe Gujarati Style

Gujarati sabzi has a mild sweetness and simple spices.

How to Make It?

• Add 1 tsp sugar or jaggery.
• Add sesame seeds in tempering.
• Use only turmeric + green chillies (avoid heavy masalas).
• Finish with lemon juice.

Light, healthy, and perfect for a Gujarati thali.

Pro Tips for the Best Patta Gobhi Recipe

• Do not add water; cabbage releases its own moisture.
• Sauté on medium heat for better flavor.
• Add lemon juice at the end to brighten up the sabzi.
• Don’t overcook—slight crunch tastes better.

Serving Suggestions

• Serve the sabzi with roti, dal-fry, paratha, or jeera rice.
• For weight loss meals, pair with multigrain roti.
• Works great as a lunchbox sabzi.

FAQs – Patta Gobhi Recipe

1. Why does cabbage sometimes smell strong?

It’s natural due to sulfur compounds. Fresh cabbage smells less.

2. Can I skip onion and garlic?

Yes, you can make a no-onion no-garlic version for fasting or Jain meals.

3. How to avoid cabbage turning mushy?

Do not add water and avoid overcooking.

4. Is aloo patta gobhi recipe good for beginners?

Absolutely! It’s one of the simplest sabzis to make.

5. Can red cabbage be used instead of green?

Yes, but it takes slightly longer to cook and tastes sweeter.

Conclusion

Whether you prefer a simple, homestyle patta gobhi recipe, a spicier Punjabi style, a coconut-flavored South Indian twist, or a mild Gujarati version—cabbage sabzi is versatile, healthy, and always comforting. Try the variations and find your favorite. For more delicious everyday Indian recipes, explore related dishes below.