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RECIPE
26 INGREDIENTS 15 STEPS 40min

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 Recipe | SideChef
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.
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
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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
40min
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
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
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 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
198
FAT
12.8 g
PROTEIN
4.6 g
CARBS
18.2 g

Cooking Instructions

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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 Sticks (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.

Rate & Review

4.5
4 Ratings
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Nutrition Per Serving
Calories
198
% Daily Value*
Fat
12.8 g
16%
Saturated Fat
2.5 g
12%
Trans Fat
0.0 g
--
Cholesterol
4.5 mg
2%
Carbohydrates
18.2 g
7%
Fiber
4.4 g
16%
Sugars
5.5 g
--
Protein
4.6 g
9%
Sodium
164.4 mg
7%
Vitamin D
0.1 µg
0%
Calcium
78.7 mg
6%
Iron
1.6 mg
9%
Potassium
384.2 mg
8%
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