Cabbage Soya Dry Recipe

Are you looking for a quick and easy vegetarian recipe that is both delicious and healthy? Look no further than this Cabbage Soya Dry Recipe. This flavorful dish combines the freshness of cabbage with the protein-rich goodness of soya.

Cabbage is one of my favorites and I always love to add some protein like green peas, or soaked lentils (moong dal or chana dal). Cabbage soya dry is a new experiment in my kitchen. Combining soya granules with vegetables is a fantastic way to create a nutritious and flavorful dish.

I never used to buy soya until a few years ago I got introduced to its health benefits. Adding soya to your daily diet is an excellent way to incorporate plant-based protein and other essential nutrients into your meals.

Whether you’re a vegetarian, vegan, or simply looking to incorporate more plant-based meals into your diet, this recipe is sure to satisfy your taste buds. Give this recipe a try and enjoy a delightful and nutritious meal today!

About Cabbage Soya Dry Recipe

An easy recipe, this Cabbage Soya Dry is a delicious and medium-spicy dry sabji made with cabbage and soya granules.

This cabbage soya dry recipe is quick to make, requires a few basic spices, and tastes superb. The entire dish is made by just stir-frying. I have not used any water during the cooking. The cabbage cook on their own when steam cooked on low heat. If needed you may sprinkle little water but ensure the cabbage is tender yet crunchy and doesn’t become mushy.

The recipe comes to my rescue on busy weekdays. Stir fry chopped cabbage in oil with a few basic spices and add the rehydrated soya granules. Ta-da! cabbage soya dry is ready.

Soya granules when cooked with aromatic spices, soak up the flavor deeply and become really flavorful. Soya tastes quite similar to meat.

This cabbage soya curry is perfect in terms of flavor, crunch, and taste without overpowering spicy flavors. Children and elders both enjoy this curry. As this is a dry sabji, it is perfect for a lunch box/tiffin box for the office or schoolgoers.

This cabbage soya dry curry is a hit in my house and will surely be in yours too.

Reasons to try

Easy & quick recipe.

Does not need much oil.

Minimal ingredients.

Healthy & nutritious.

Low in calories.

Everyday recipe.

No fuss cooking.

Vegetarian & Vegan.

Pro Tips

1. Choice of cabbage: Choose a fresh cabbage that feels firm and heavy for its size. Look for crisp, vibrant leaves without any signs of wilting or discoloration.

2. Wash the cabbage: Rinse it thoroughly under cold running water. Gently toss or agitate the cabbage with your hands to remove any dirt or impurities. After rinsing, allow the cabbage to drain well.

3. Finely chop cabbage: To achieve even cooking and a pleasant texture, finely chop the cabbage using a sharp knife or food processor. This allows it to cook more quickly and ensures that it blends well with the other ingredients.

4. Do not use more oil: typically cabbage requires only a moderate amount of oil for frying, as it has a high water content that helps to soften and cook it.

If you find that the cabbage is sticking or drying out, you can add a little more oil to the pan as needed. It’s important not to use too much oil, as cabbage tends to absorb oil easily and can become greasy if excessive oil is used.

Stir-fry on medium heat: Stir-frying on medium high heat helps to retain the crunchiness of the vegetables and prevents them from becoming soggy. It also allows the flavors to meld together quickly.

5. Do not overcook: Ensure that the cabbage is not overcooked, as it should retain some crunchiness.

6. Avoid using red chili powder: Cabbage tastes best when cooked with whole green chili. I add it in the paste form along with ginger and garlic, that way it does not come in the mouth.

Health Benefits of Cabbage Soya Dry

Cabbage soya dry is a nutritious dish packed with several health benefits. Here are some key benefits:

1. Rich in protein: Soya is an excellent source of plant-based protein, making this dish suitable for vegetarians and vegans.

2. High in fiber: Cabbage is low in calories and high in dietary fiber, promoting digestive health and aiding in weight management.

3. Immune-boosting properties: Both cabbage and soya contain vitamins and minerals that support a healthy immune system.

4. Antioxidant-rich: The dish provides antioxidants that help protect the body against oxidative stress and cellular damage.

Ingredients

Cabbage: Use young cabbage for the best flavors.

Soya: for this recipe, I have used soya granules. You can substitute it with soya chunks too.

Ginger, garlic, and green chili paste: a common ingredient in Indian curry, it enhances the flavor and adds a spicy kick to the dish.

Spice powders: turmeric powder.

Seasoning & herbs: salt and coriander leaves.

How to make Cabbage Soya Dry (Step-by-Step)

1. In a saucepan, bring water to a boil. Add the soya granules to the boiling water and let them sit for 10-15 minutes.

Meanwhile, you can continue with step 3.

2. Drain the water and rinse the soya granules with cold water. Squeeze out the excess water from the soya granules by pressing them with your hands or press from the back of the spoon. Set them aside.

3. Place the finely chopped cabbage in a colander or a large bowl.

Rinse it thoroughly under cold running water. Gently toss or agitate the cabbage with your hands to remove any dirt or impurities.

4. After rinsing, drain the cabbage to drain well.

Shake the colander or gently squeeze the cabbage to remove any excess water.

5. Heat oil in a deep pan over medium flame. Once the oil is hot add cumin and let them crackle.

6. Add finely chopped onions and saute until they turn soft.

Do not let the onions change the color.

7. Next, add ginger, garlic, and green chilies paste. Saute for a few minutes until the raw smell goes away.

8. Add turmeric powder and saute for 10 seconds to coat the onions evenly.

9. Add the squeezed soya granules. Saute in the masala for a few minutes until they are well heated and thoroughly coated with the flavors of the gravy.

The granules will absorb the flavors and taste better.

10. Add the chopped cabbage to the pan. Mix well to combine the cabbage with the onion-spice mixture.

11. Sauté the cabbage for about 8-10 minutes, stirring occasionally.

Saute uncovered to get the stir-fried taste and avoid the boiled taste.

12. Add salt to taste and mix well.

Cook until the cabbage becomes tender yet retains a slight crunch. Taste the cabbage for seasoning and add more salt if needed.

If the cabbage is not young, it won’t cook well. In such a case, cover the pan and simmer on low flame until tender. You can even sprinkle little water to fasten the cooking process.

13. Once the cabbage is cooked to your desired texture, turn off the heat and add chopped coriander leaves. Give a final mix.

14. Cabbage Soya Dry is ready. Serve hot as a side dish with rice, roti, or any Indian bread of your choice.

Serving Suggestions

Serve the cabbage soya dry curry with freshly made roti, phulka, plain paratha, or chapati.

You can also pair the cabbage soya dry curry with steamed rice for a wholesome and satisfying meal. The curry pairs well with both plain white rice and aromatic basmati rice.

The dry saji also makes a fantastic option for stuffing in sandwiches and parathas, as they provide a healthy and protein-rich alternative to traditional fillings.

You can also innovate and use this dry sabji as filling in wraps or rolls by adding cheese.

Storage Suggestions

By following the right storage techniques, you can enjoy the flavors of the leftover even on the following days.

If you have leftovers of cabbage soya dry curry, allow it to cool completely and transfer it to a clean and dry airtight container. Store it in the refrigerator for up to 3-4 days. Make sure the container is properly sealed to prevent any contamination or odor transfer.

Before serving, reheat it in a pan over the stovetop or in the microwave.

Variations

1. Tomato: if you prefer a slight tang, you can add chopped tomato.

2. Coconut: you can add grated fresh coconut towards the end.

3. Spicy cabbage soya dry: Add some extra heat to the dish by adding dry spices like red chili powder and or garam masala powder.

More Related Recipes

Cabbage Chana Dal

Mix Veg Dry

Soya Granules Pulao

Coriander Soya Rice

Bhindi Masala

If you’ve tried this Easy Cabbage Soya Dry Recipe, then don’t forget to rate the recipe and leave a comment below! Feedback and suggestions are highly appreciated. Also, please share the recipes with your friends and family members.

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Recipe Card

Cabbage Soya Dry Recipe

Author: Santosh Allada
Cabbage Soya Dry Recipe is a stir-fried dish with onion, ginger, green chili, and some pretty basic seasonings. This fry recipe changes the way you feel about cabbage and soya. It is a very simple recipe yet simply delicious, nutrient-packed, and ready on the table in less than 30 mins.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Curry, Main Course, Side Dish
Cuisine Indian
Servings 3 people

Ingredients
  

  • 2 cups Cabbage (finely chopped)
  • 1/4 cup Soya granules
  • 2-3 tbsp Oil
  • 1/2 tsp Cumin
  • 1 medium Onion (finely chopped)
  • 1 inch Ginger
  • 5-6 cloves Garlic
  • 3-4 numbers Green chilies (adjust as per taste)
  • 1/2 tsp Turmeric powder
  • 2-3 tbsp Coriander leaves (roughly chopped)
  • Salt to taste

Instructions
 

  • In a saucepan, bring water to a boil. Add the soya granules to the boiling water and let them sit for 10-15 minutes.
  • Drain the water and rinse the soya granules with cold water. Squeeze out the excess water from the soya granules by pressing them with your hands or press from the back of the spoon. Set them aside.
  • Place the finely chopped cabbage in a colander or a large bowl.
  • Rinse it thoroughly under cold running water. Gently toss or agitate the cabbage with your hands to remove any dirt or impurities.
  • After rinsing, drain the cabbage to drain well. Shake the colander or gently squeeze the cabbage to remove any excess water.
  • Heat oil in a deep pan over medium flame. Once the oil is hot add cumin and let them crackle.
  • Add finely chopped onions and saute until they turn soft.
  • Next, add ginger, garlic, and green chilies paste. Saute for a few minutes until the raw smell goes away.
  • Add turmeric powder and saute for 10 seconds to coat the onions evenly.
  • Add the squeezed soya granules. Saute in the masala for a few minutes until they are well heated and thoroughly coated with the flavors of the gravy.
  • Add the chopped cabbage to the pan. Mix well to combine the cabbage with the onion-spice mixture.
  • Sauté the cabbage for about 8-10 minutes, stirring occasionally. Saute uncovered to get the stir-fried taste and avoid the boiled taste.
  • Add salt to taste and mix well. Cook until the cabbage becomes tender yet retains a slight crunch. 
  • Taste the cabbage and adjust the seasonings according to your preference. Add more salt if desired.
  • Once the cabbage is cooked to your desired texture, turn off the heat and add chopped coriander leaves. Give a final mix.
  • Cabbage Soya Dry is ready. Serve hot as a side dish with rice, roti, or any Indian bread of your choice.

Notes

Soak the soya granules in hot water for the recommended time.
The cooking time for cabbage can vary depending on the desired texture. If you prefer a crunchier cabbage, cook it for a shorter duration. For a softer texture, cook it for a longer time. Be careful not to overcook the cabbage, as it can become mushy.
Do not use too much oil, as cabbage tends to absorb oil easily and can become greasy if excessive oil is used.
Saute uncovered to get the stir-fried taste and avoid the boiled taste.
I have not added red chili powder. If you enjoy spicier food, you can add red chili powder.
While the recipe focuses on cabbage and soya granules, feel free to experiment by adding other vegetables to enhance the flavor and nutritional profile.


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