Cabbage & Carrot Stir-fry/Subzi

Cabbage-Carrot stir-fry/subzi, a quick and easy dry subzi, with carrots and cabbage, spiced with chilies and coconut. A quick subzi to make for luncbox.

Everyday cooking at home includes a simple subzi, rasam/dal along with rice. Vegetable stir-fry with coconut is something i make regularly at home. I feel it is the freshest way possible one can eat a vegetable, not entirely raw or overcooked, just the right cooking with less spices possible.

Cabbage & carrot suzbi

My younger one loves carrot, but only raw. He can munch on a carrot like a happy bunny, and doesnt like when it is cooked. Whereas my elder one hates raw carrots and he would run a mile if somebody offers him one. Yes, both are my products, yet totally different.

Like carrots, cabbage is another love-hate vegetable, some like it raw in a salad, pickles some cannot stand it raw because of its smell. I dont prefer to eat cabbage raw, my husband loves it in salads.

Check the video for cabbage & carrot stir-fry

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This quick cabbage & carrot stir-fry is something all 3 of us agree, i dont count my lil one here, he still doesn’t like cooked carrots, so i force feed him.

Cabbage & Carrot curry

Ok, let us talk about that mom-ster story someother time again. Coming to today’s recipe, I make this Cabbage-carrot stir-fry/subzi regularly at home, eventually my elder one loves this, when served, hot straight from the pan, with some hot rasam rice.

Cabbage & Carrot Stir-fry

Cabbage & Carrot stir-fry, a quick and easy dry subzi, that can be made in a jiffy. A perfect subzi to make during morning rush hours and an easy lunch box recipe
5 from 3 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Indian
Keyword: How to make cabbage stir-fry, How to make carrot stir-fry, How to make simple subzi, How to make stir-fry
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4


  • Sauce pan
  • Chopper/Food processor (optional)
  • Basic grater


  • 280 grams shredded green cabbage the weight is after shredding
  • 250 grams shredded carrots the weight is after shredding the vegetable
  • ½ cup freshly grated coconut
  • ¾ tsp salt or to taste


  • 1-2 tsp vegetable oil
  • ½ tsp mustard seeds
  • 4 nos red chilies green chilies can also be used
  • tsp hing/asafoetida
  • a sprig of curry leaf


  • The measurements of veggies given above is after cutting them. i have used my Bosch chopper to chop both cabbage and carrots.
  • If you dont have a weighing scale, then you can use 2-3 medium-sized carrots and half a medium-sized cabbage.
  • Wash and chop the veggies and keep the rest of ingredients ready
  • Heat oil in a kadai, splutter mustard seeds, add red chilies, hing and curry leaves and saute for 30 seconds in a medium flame.
  • Next add the shredded cabbage and saute for a minute or two. Now add teh shredded carrots and mix well.
  • Add salt to this and sprinkle little water. Add freshly grated coconut. cover and cook for 10-12 minutes in a simmer flame.
  • The subzi gets ready in minutes. Both the vegetables take very less time to cook. Remove the cover, mix well and take it off the stove.
  • Serve this along rice. The subzi can also be packed in lunchbox.


The day i made this cabbage- carrot stir-fry/subzi, i served it with simple milagu rasam and gujarati dal.

Lunch Thali with rasam, subzi and dal

Check out what my BM buddies are doing here.

If you are looking for some similar stir-fry here check Carrot subzi, Beans subzi, Beets stir-fry, and Bok choy stir-fry