Easy Cabbage and Corn Vegetable Recipe

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Remember the easy fried purple cabbage vegetable we made last week? Well, this week was pretty busy too. So mom made her easy cabbage and corn stir fry; another one of those quick and easy vegetarian dishes to cook when you’re in a hurry. Just chop, fry and eat!

The traditional cabbage vegetable dish is called kobichi bhaji in Marathi or gobheechi bhaji in Hindi. We make it slightly different than the regular Indian dish by adding the sweet corn and tweaking a few of the ingredients.

So, what are the ingredients for this Easy Corn and Cabbage Bhaji?

The main ingredient, of course, is your cabbage! Can’t make a cabbage bhaji without it. By the way, if you’re not Indian, bhaji is the Indian term for vegetables. It can be used for raw or cooked vegetables, as can the word sabzi.

1 Cabbage (approximately half a kg)
100 grams Sweet Corn
2 tbsp Oil or Ghee
1 tsp Cumin (Jeera)
1 tsp Mustard Seeds (Rai)
1.5 tsp Salt
3 Green Chillies
5 Curry Leaves – Optional

Steps to make the Cabbage and Corn Sabzi

Chop the cabbage and set aside. Do the same with the chillies.

Raw sweet corn and chopped cabbage in two dishes.
Sweet corn and cabbage

Now take a dish and pour in about 2 tablespoons of oil or ghee. Make what we call a “tadka” by adding in the jeera (cumin) and rai (mustard seeds) and frying for 2 minutes.

Jeera(Cumin) and rai(mustard) frying in oil.
Making the tadka of cumin and mustard
Add the chillies to the tadka and fry for longer.

Next, add in the chopped chillies and fry for 2 more minutes. If you don’t want to use fresh chillies, use about 2 tsps of red chili powder. This will give it a different spicy flavor. Use lesser if you want it milder.

Next, add in the chopped cabbage and sweet corn and fry for 2 to 3 minutes before adding the curry leaves in.

The curry leaves are not necessary, but they cool the body and are supposedly good for digestion. They also have a carminative effect like ginger. You know, breaking down and getting all the unnecessary gasses out.

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Corn and chopped cabbage added to the pot on the stove.
Add the chopped cabbage and corn
Add salt to the corn and cabbage.
Salt added to corn and chopped cabbage
Curry leaves added to the corn and cabbage veggies.
Curry leaves added

Let it cook for 2 more minutes, and that’s it! Easy peasy cabbage and corn vegetable is ready to serve! Enjoy with some rotis, pooris, beetroot puris, and a spoonful of yogurt or chutney.

Cabbage and corn stir fry in a black pot.
The cabbage bhaji is ready!
Corn and cabbage sabzi (veggies) in a black pot.
Corn and cabbage bhaji
Corn and cabbage sabzi (veggies) in a black pot.

Easy Corn and Cabbage (Veg)

This easy corn and cabbage sabzi recipe takes less than 15 minutes to prepare for lunch or dinner, and goes well with either rotis or bread. All you need is cabbage, corn and spices.
4.91 out of 5 Stars by 10 readers!

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Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Course Dinner, Lunch
Cuisine Indian
Servings 6 Servings
Calories 105 kcal
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Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
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  • 1 Cabbage approximately half a kg
  • 100 g Sweet Corn
  • 2 Tablespoon Oil or Ghee
  • 1 teaspoon Cumin (Jeera) Jeera
  • 1 teaspoon Mustard Seeds (Rai) Rai
  • 1.5 teaspoon Salt
  • 3 Green Chillies – Fresh
  • 5 Curry Leaves Optional


  • Chop the green cabbage and leave aside.
  • Chop the green chillis fine and leave aside.
  • In a pan, make a tadka by heating oil with cumin (jeera) and mustard seeds (rai.)
  • After two minutes, add in the chopped chillies and fry for 2 more minutes. (If you don't want to add chillies, add 2 tsp red chili powder. )
  • Add in the chopped cabbage, sweet corn, and salt and fry for 3 minutes.
  • Add in the curry leaves.
  • Serve with bread or rotis.

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*You can adjust the amount of spices to suit your taste. We almost never measure the food we cook. We love cooking the way our mothers and grandmothers did.

Nutrition (Per Serving)

Calories: 105kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 684mg | Potassium: 303mg | Fiber: 5g | Sugar: 6g | Vitamin A: 228IU | Vitamin C: 76mg | Calcium: 69mg | Iron: 1mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

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Tips for making Mom’s Cabbage and Corn Stir Fry

  • Serve with chapatis or puris and a few spoons of yogurt or green chutney.
  • Or roll in a chapati like a taco along with some hot sauce and turn it into a grab-and-go lunch.
  • To make a meaty version, add some boiled shredded beef or roast tongue just before serving.
  • You can store in the fridge for a week. Reheat before serving.
  • Want to make purple cabbage instead? Try this purple cabbage stir fry.

If you want our traditional East Indian recipes on hand, the Abby's Plate Cookbook Series books are available online or in-store in most countries.

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East Indian Meals & Desserts from Abby's Plate

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Pinterest image of simple corn and cabbage side dish.
Pinterest image of cabbage and corn sabzi in a black dish.
Easy Cabbage and Corn Vegetable - By Abby from AbbysPlate

8 thoughts on “Easy Cabbage and Corn Vegetable Recipe”

  1. Funny addition! Corn! But we just had this for lunch. Heaped it on some naan bread and covered it with cheese. Heavenly.5 stars


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