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Potato Cabbage Subji

from Ayurveda Today, Volume 1, Number 4, Spring 1989

Serves 4, generously Potatoes and cabbage can be a little drying for vata. Although the ghee, tumeric, and salt help mitigate this, vatas should still go easy on this dish. A warm, filling winter recipe. Doshic Notes Vata +- Pitta = Kapha =


1 cabbage, sliced very thin 3 potatoes, large, cut into ½ inch cubes 4 Tbs ghee 1 jalapeno pepper, small, diced fine 1 Tbs black mustard seeds 1/4 tsp turmeric 1 Tbs coriander, ground 1 tsp salt 1 or 2 lemon slices, seeds removed


In a large skillet, heat ghee, mustard seeds, jalapeno pepper, and turmeric until seeds begin to pop. Add the potatoes. Stir for 8 minutes on medium heat. Add cabbage and cook for 15 more minutes until cabbage and potatoes are tender. Stir in salt and coriander powder. Squeeze lemon over all. Serve hot.

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The spiritual journey starts here

Vasant Lad BAM&S, MASc

Vasant Lad BAM&S, MASc

A native of India, he served for three years as Medical Director of the Ayurveda Hospital in Pune, India. He was Professor of Clinical Medicine at the Pune University College of Ayurvedic Medicine for 15 years. He holds a Bachelor’s of Ayurvedic Medicine and Surgery (BAM&S) degree from the University of Pune and a Master’s of Ayurvedic Science (MASc) degree from Tilak Ayurved Mahavidyalaya. The author of numerous books, Vasant Lad is respected throughout the world for his knowledge of Ayurveda.