Vegan Cabbage Curry made in a slow cooker. Effortless curry recipe made with easy spices. This is a hearty Indian cabbage curry recipe with potatoes and peas in it.
Curry is my jam!
I love curries of all kind and I cannot lie!
Seriously, y’all, I love curries so much!
The main reason I love curries is because there are so many ways to make curries and the ingredient list is sky high. I don’t think you can make any curry the same way each time because you can always add variety to it.
These curry is different from anything I have made before. I had never put cabbage in a curry before this recipe and I am kind of kicking myself for not doing it sooner.
We always ate cabbage in a dry recipe. The only liquid in it would be oil and a few drops of water. So, I felt it was time to change it up a little.
What’s your favorite way to eat cabbage?
What to serve with cabbage curry
Serve this cabbage curry with
– Brown rice
Can you make cabbage curry on stove top?
Curries have always been made stove top or open flames. As new gadgets came into existence, curry recipes were adapted for those devices.
I have loved trying to figure out how to cook cabbage in pressure cooker because it cooks it evenly and quickly. I have a recipe coming soon where the cabbage and pressure cooker are going to produce an amazing recipe.
Tips for cooking cabbage in the slow cooker
1) Cut the cabbage julienne style and thin
I have always found cabbage to be hard to cook no matter what gadget I am using to cook it. It takes so long to cook it because its dense and thick. Water and steam take a long time to permeate the cabbage cells.
I have even more tips and tricks for working with cabbage: How to Cut Cabbage
So, one trick I have learned is that the smaller I make the surface area, they faster the cabbage will cook. You don’t want to know how many cabbages I had to cook before I came to that conclusion!
2) Pre-soak chopped cabbage for 20 minutes before adding to the slow cooker
This is also a trick I learned after years of trying to cook cabbage perfectly. I found that pre-soaking the chopped cabbage while I assemble the other ingredients, helps soften the cabbage and make it cook faster.
In warm water, add 1/2 tsp of salt. Then, add the thinly julienne cabbage to it and stir with a wooden spoon. Set it aside while you chop and assemble other ingredients
The cabbage practically melt in your mouth because of this trick
3) Remember to wash the cabbage
I have been soooo guilty of not doing this too. I will chop cabbage and just start cooking it. The funny thing is has grooves and cracks where dirt tends to nestle itself. Its funny how we all forget that fun fact.
What I like to do is chop it and place it in a (affiliate link) nylon sieve or (affiliate link) colander . Then, I place it under cold water and I make sure all the cabbage is cleaned. After that, I follow tip #2 above
Can you freeze this cabbage curry?
Yes, you can. But, I find it is much easier to freeze individual portions of the curry. This way, its so much easier to thaw it.
My preference is to put it in meal prep containers with rice and refrigerate it (not freeze it). This way, it retains its flavors, especially the spices. When I freeze it, I find that it doesn’t always retain the flavors.
What’s your favorite curry?
Oh my! This is like asking a parent to choose a favorite child! I love so many different curries for all their complexities and flavors.
– My favorite accomplishment as far as testing new curry recipes is this watermelon curry. It was a Rajasthani take on curries and it remains my all time favorite experiments. You have to try it to see what I am talking about.
– A curry that I make often is my sweet potato curry. It does use a few exotic spices, but, they are all worth it.
– You have never had corn on the cob this way. I put corn on the cob in a creamy coconut curry and it was DELICIOUS! Try it today and let me know what you think!
Check out all my other curry recipes and tell me YOUR favorite.
How to make Cabbage Curry in the Slow Cooker
1) Chop the cabbage in julienne style and make sure they are very thin
2) Wash them and then place them in a bowl with warm water. Add 1/2 tsp of salt and stir. Set it aside
3) Chop the veggies and other ingredients
4) Set your slow cooker to high and wait for 1 minute before adding the oil
5) Add 1/4 tsp of fenugreek seeds
6) Add the crushed ginger and garlic to the oil
7) After 30 seconds, add the red onions and stir. Let them brown
8) Add the red chili powder and turmeric in an empty spot at the bottom of the slow cooker.
9) Wait for about 30 seconds before stirring. The heat activates the flavors of the spices.
10) Drain the cabbage completely and towel dry it lightly before adding it to the slow cooker
11) Add the chopped potatoes on top of the cabbage
12) Chop the tomato in a mini food processor. Chop it as finely as you can
13) Add the tomato sauce into the food processor
14) Add the 1 cup of water and mix well. Close the lid and let it cook
15) When the cabbage is about half its size, I opened the lid and started to add the spices. This is a personal choice, so, you don’t have to do it the same way. You can add the spices at the beginning. I started by adding 2 tsp of salt
16) Add the cumin + coriander powder. You can find it in your local Indian store of get it from (affiliate link) Amazon.
17) Add the garam masala which can also be gotten from (affiliate link) Amazon or your local Indian grocery store.
18) Mix well and close the lid. Cook it for another 2 hours, but, be sure to stir often.
19) After these 2 hours, add the peas to the slow cooker. If you are using frozen peas, do not thaw it. Let the slow cooker do the work for you.
20) Cook it for another half hour and it should be ready after that.
21) If you are not ready to serve it, keep the slow cooker on “keep warm” settings.
Slow Cooker Cabbage Curry Recipe Card
Slow Cooker Cabbage Curry
- 1.5 Tbsp vegetable oil Sub with coconut oil
- 1/4 tsp fenugreek seeds
- 2 cloves garlic grated
- 2 tsp ginger grated
- 1/4 cup red onions finely diced
- 1 tsp red chili powder
- 1 tsp turmeric
- 3 Lbs cabbage small whole cabbage, see notes
- 2 russet potatoes peeled, chopped
- 2 plum tomatoes chopped in food processor
- 2/3 cup tomato sauce unsalted
- 1 cup water
- 2 tsp salt
- 2 tsp coriander cumin powder
- 1 tsp garam masala
- 1 cup peas Do not thaw
- See notes on how to work with the cabbage
- Set your slow cooker to high and wait for 1 minute before adding the oil
- Add fenugreek seeds and wait for them to brown (about 30 seconds)
- Add the crushed ginger and garlic to the oil
- After 30 seconds, add the red onions and stir. Let them brown
- Add the red chili powder and turmeric in an empty spot at the bottom of the slow cooker.
- Wait for about 30 seconds before stirring
- Drain the cabbage completely and towel dry it lightly before adding to slow cooker
- Add the chopped potatoes on top of the cabbage
- Add the chopped plum tomatoes
- Add the tomato sauce into the slow cooker
- Add water and stir well. Close the lid and let it cook
- When the cabbage is about half its size, add the salt
- Add the cumin + coriander powder
- Add the garam masala
- Mix well and close the lid, cook it for another 2 hours. Stir often
- After these 2 hours, add the peas to the slow cooker
- Cook it for another 30 minutes
- If you are not ready to serve it, keep the slow cooker on "keep warm" settings.