Braised Cabbage and Peas
This easy South African braised cabbage and peas recipe is a simple, flavourful side dish made with sliced cabbage, onions, dried red chillies, and baby peas. Slowly cooked until tender and lightly golden, this comforting dish is commonly served alongside rice, roti, dhal, or curry in many South African homes.
Why You’ll Love This Recipe
Easy-to-find ingredients: Made with affordable pantry staples like cabbage, onions, and peas.
Budget-friendly: A simple vegetable side dish that feeds the whole family without expensive ingredients.
Naturally vegetarian: Perfect for meat-free Mondays or as part of a larger curry spread.
Authentic South African flavour: A classic home-style cabbage dish commonly served alongside rice and curry.
Quick and easy: Ready in under 30 minutes with minimal prep.
Ingredients
Vegetable Oil – Used to sauté the onions and gently braise the cabbage. A neutral oil such as sunflower, canola, or vegetable oil works best.
Onion – Forms the flavour base of this dish, adding natural sweetness as it turns golden brown.
Dried Red Chillies – Adds gentle heat and depth of flavour. Adjust the quantity to suit your spice preference. Breaking the chillies in half before cooking helps release more flavour into the dish.
Curry leaves – Adds a fragrant, slightly citrusy aroma. Fresh curry leaves are best, but dried can be used if fresh are not available.
Frozen Baby Peas – Adds colour and a slight sweetness to balance the savoury flavours.
Green Cabbage – The heart of the dish. Wash the cabbage before slicing. Do not wash again after slicing, as excess water will make the dish soggy.
Salt – Enhances and balances all the flavours. Add gradually and adjust to taste.
How to Make South African Braised Cabbage and Peas
STEP ONE: Prepare the cabbage
Cut the cabbage in half and wash it thoroughly. Shake off any excess water, then slice it finely and place it in a dish. Do not wash the cabbage again after slicing, as this will make it too watery during cooking.
STEP TWO: Sauté the base
Heat vegetable oil in a medium-sized pot over medium heat. Add the sliced onion, dried red chillies, curry leaves and frozen baby peas. Fry until the onions turn golden brown and the peas become bright green.
STEP THREE: Add the cabbage
Add the raw sliced cabbage to the pot and sprinkle salt over it. Close the pot with a lid and allow it to cook without mixing.
STEP FOUR: Allow it to braise
Cook on medium to low heat so it does not burn. Once the bottom layer turns slightly golden brown, gently mix everything together.
STEP FIVE: finish cooking
If the cabbage releases too much water, remove the lid and cook uncovered until the excess moisture evaporates. Continue cooking until the cabbage is tender and lightly browned.
Can I Make This Ahead of Time?
Yes. This braised cabbage can be made in advance and stored in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through. If it releases moisture while reheating, cook uncovered for a few minutes to remove excess liquid.
Storage
Allow the cabbage to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days. This dish is not ideal for freezing, as cabbage can become too soft once thawed.
Did You Try This Recipe?
If you tried this South African Braised Cabbage and Peas, I’d love to hear how it turned out. Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating comforting recipes.
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Ingredients
- 1/4 cup vegetable oil
- 1 onion
- 5 dried red chillies
- 1 sprig curry leaves
- 1 small cabbage
- 1/2 cup frozen baby peas
- salt to taste
Instructions
- Cut the cabbage in half and wash it thoroughly. Shake off any excess water, then slice it finely and place it in a dish. Do not wash the cabbage again after slicing, as this will make it too watery during cooking.
- Heat vegetable oil in a medium-sized pot over medium heat. Add the sliced onion, dried red chillies, curry leaves and frozen baby peas. Fry until the onions turn golden brown and the peas become bright green.
- Add the raw sliced cabbage to the pot and sprinkle salt over it. Close the pot with a lid and allow it to cook without mixing.
- Cook on medium to low heat so it does not burn. Once the bottom layer turns slightly golden brown, gently mix everything together.
- If the cabbage releases too much water, remove the lid and cook uncovered until the excess moisture evaporates. Continue cooking until the cabbage is tender and lightly browned.
