Cabbage Veggie Meatballs

Recipe

26 INGREDIENTS • 15 STEPS • 40MINS

Cabbage Veggie Meatballs

4.5

4 ratings

This dish is a rich curry dish, very popular in North India. Kofta's are fried dumplings which can be made from different vegetables like lauki, carrots, potatoes or even mix vegetables. This particular recipe uses cabbage.

Cabbage Veggie Meatballs

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Jolly Homemade Recipes

Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format

https://www.jollyhomemaderecipes.com

This dish is a rich curry dish, very popular in North India. Kofta's are fried dumplings which can be made from different vegetables like lauki, carrots, potatoes or even mix vegetables. This particular recipe uses cabbage.

40MINS

Total Time

$2.67

Cost Per Serving

Ingredients

Servings

4

US / Metric

Cabbage Kofta

3 cups

Green Cabbage, finely chopped

1 cup

Dried Chickpeas

1/2 tsp

Ground Turmeric

1/2 tsp

Kashmiri Red Chili Powder

1/4 tsp

1 tsp

Ajwain Seeds

1 Tbsp

Dahi

1 pinch

Asafoetida

1 pinch

Baking Soda

optional

to taste

to taste

Water

as needed

Oil

Gravy

3

Medium Tomatoes, finely chopped

1

Large Onion, finely chopped

1/2 in

Fresh Ginger, crushed

2 cloves

Garlic, crushed

1

Black Cardamom

2

Green Cardamom Pods

1/2 in

Cinnamon Stick

2

Whole Cloves

1

1/4 tsp

Ground Coriander

3 Tbsp

or Butter

1/2 tsp

Dried Fenugreek Leaves, crushed

2 cups

Water

1 Tbsp

Cream

optional

Nutrition Per Serving

VIEW ALL

Calories

198

Fat

12.8 g

Protein

4.6 g

Carbs

18.2 g

Cabbage Veggie Meatballs

Save

Jolly Homemade Recipes

Hi, I'm Jolly! You'll find mostly Indian but some International Cuisine as well on my blog in step by step pictorial format

https://www.jollyhomemaderecipes.com

Cooking InstructionsHide images

step 1

In a mixing bowl, take the Green Cabbage (3 cups), Ajwain Seeds (1 tsp), Ground Turmeric (1/4 tsp), Kashmiri Red Chili Powder (1/4 tsp), Garam Masala (1/4 tsp), Asafoetida (1 pinch), Dahi (1 Tbsp) and Salt (to taste).

step 2

Add Dried Chickpeas (1 cup) & Baking Soda (1 pinch) and mix well. Keep the cabbage mixture aside for about 25-30 mins. The kofta mixture would have become moist as the cabbage would release its juices.

step 3

If the mixture looks dry, then you can add some Water (to taste).

step 4

Heat Oil (as needed) for deep frying in a pan or kadai. Make small balls of batter and fry the kofta till crisp and golden.

step 5

Drain the cabbage koftas on paper towels to remove excess oil and keep aside.

step 6

Heat a Olive Oil (2 Tbsp) in a kadai, add Bay Leaf (1), Black Cardamom (1), Green Cardamom Pods (2), Cinnamon Stick (1/2 in) and Whole Cloves (2). Fry the whole spices till fragrant, about 10-15 seconds.

step 7

Add the Onion (1) and fry till golden.

step 8

Add the Fresh Ginger (1/2 in) and Garlic (2 cloves) and saute till the raw aroma of the ginger-garlic goes away.

step 9

Add the Tomatoes (3), Ground Turmeric (1/4 tsp), Kashmiri Red Chili Powder (1/4 tsp) and Ground Coriander (1/4 tsp).

step 10

Stir and saute till tomatoes soften and oil starts to come out.

step 11

Let this mixture cool and then grind mixture with some water to a smooth paste with about 1/2 cup of Water (to taste).

step 12

In the same pan, gently heat about Olive Oil (1 Tbsp). Add the ground Masala Paste and stir with the oil. Immediately add Water (2 cups) and again stir well.

step 13

Add Salt (to taste) and simmer the mixture till it thickens a bit and reaches a medium gravy consistency. Make sure the curry is cooked well.

step 14

Then add Cream (1 Tbsp) and add the Dried Fenugreek Leaves (1/2 tsp) & stir again. Switch off the fire.

step 15

Serve the hot cabbage kofta curry with rotis, naan and steamed rice or jeera rice. Garnish with coriander leaves before serving the cabbage kofta.

step 15 Serve the hot cabbage kofta curry with rotis, naan and steamed rice or jeera rice. Garnish with coriander leaves before serving the cabbage kofta.

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