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RECIPE
26 INGREDIENTS15 STEPS40MIN

Cabbage Veggie Meatballs

4.5
4 Ratings

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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.
40MIN
Total Time

Jolly Homemade Recipes

Passionate about cooking & Food Blogger |Sharing easy recipes step by step method
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Ingredients

US / METRIC
Servings:
4
Serves 4

Cabbage Kofta

3 cups
Green Cabbage , finely chopped
1 cup
Dried Chickpeas
1/2 tsp
Kashmiri Red Chili Powder
1/4 tsp
Garam Masala
1 tsp
Ajwain Seeds
1 Tbsp
Dahi
1 pinch
Asafoetida
1 pinch
Baking Soda
(optional)
to taste
to taste
Water
to taste
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 Sticks
2
Whole Cloves
1/4 tsp
Ground Coriander
3 Tbsp
or Butter
1/2 tsp
Dried Fenugreek Leaves , crushed
2 cups
Water
1 Tbsp
Cream
(optional)

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Nutrition Per Serving

VIEW ALL
CALORIES
204
FAT
13.2 g
PROTEIN
4.7 g
CARBS
18.9 g

Cooking Instructions

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Step 1
In a mixing bowl, take the Green Cabbage (3 cup), Ajwain Seeds (1 teaspoon), Ground Turmeric (1/4 teaspoon), Kashmiri Red Chili Powder (1/4 teaspoon), Garam Masala (1/4 teaspoon), Asafoetida (1 pinch), Dahi (1 tablespoon) 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 (to taste) 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 tablespoon) in a kadai, add Bay Leaf (1), Black Cardamom (1), Green Cardamom Pod (2), Cinnamon Stick (1/2 inch) and Whole Clove (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 inch) and Garlic (2 clove) and saute till the raw aroma of the ginger-garlic goes away.
Step 9
Add the Tomato (3), Ground Turmeric (1/4 teaspoon), Kashmiri Red Chili Powder (1/4 teaspoon) and Ground Coriander (1/4 teaspoon).
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 tablespoon). Add the ground Masala Paste and stir with the oil. Immediately add Water (2 cup) 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 tablespoon) and add the Dried Fenugreek Leaves (1/2 teaspoon) & 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.

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Nutrition Per Serving
Calories
204
% Daily Value*
Fat
13.2 g
17%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
4.5 mg
2%
Carbohydrates
18.9 g
7%
Fiber
4.4 g
16%
Sugars
5.6 g
--
Protein
4.7 g
9%
Sodium
164.8 mg
7%
Vitamin D
0.1 µg
0%
Calcium
82.3 mg
6%
Iron
1.7 mg
9%
Potassium
392.0 mg
8%
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