Cabbage Kofta

Kofta is a type of fried dumpling or meatball found in South Asian and Middle Eastern cuisine. At its core koftas are composed of balls of minced or ground meat; usually chicken, lamb, or pork. In India, vegetarian varieties are made from all manners of vegetables, like potato, banana, and cabbage. They’re typically paired with a spicy curry or gravy and eaten with rice. Koftas make a great snack food due to their portable size and the preserving nature of fried foods.

Simply pack in Vaya casserole, and keep the Cabbage Kofta recipe warm for hours together. Packing this for office or work? Make sure you carry it in an insulated lunch box

Health Benefits

Cabbage is typically given a low grade as nutritious vegetable. This is a common mistake because cabbage is a cruciferous vegetable. It’s from the same family as broccoli, cauliflower, and bok choy. These veggies are known for their ability to protect against cancer; experts recommend eating at least a half cup of cruciferous vegetables two to three times a week. Cabbage, specifically, is an excellent source of a compound called sinigrin, which is particularly effective in helping to prevent certain cancers like prostate cancer. Cabbage is also high in glutamine which contains anti-inflammatory properties, making it perfect for treating bug bites.

Ingredients

shredded cabbage (patha gobhi): 2 cup

gram flour or as needed: 3/4 cup

chopped cilantro: 2 tsp

cumin seed (jeera): 1/2 tsp

chopped cilantro: 2 tsp

shredded ginger: 1 tsp

chopped green chili: 1

salt: 1 tsp

oil to fry

ginger: 1/2

coriander powder: 1-1/2 tbsp

green chili: 1

oil: 2 tbsp

Asafetida: 1 pinch

cumin seeds: 1 tsp

gram flour: 1 tbsp

turmeric: 1/2 tsp

salt to taste

chilli powder: 1/2 tsp

Red pepper: 1/4 tsp

finally chopped coriander: 2 tbsp

Sugar: 1 tsp

medium tomatoes: 3

yogurt: 2 tbsp

How To Make Cabbage Kofta

Koftas

1. Mix together all the kofta ingredients.
   1. Adjust gram flour (besen) as needed to make a texture of very soft dough.

Note: make this mix just before you are ready to fry the kofta otherwise it will become watery.

2. Heat the oil in a pan ata medium-high heat.
3. The pan should have at least 1½ in of oil.

Note: To check if the oil is ready, put one small piece of the mix in the oil, it should sizzle and rise immediately.

4. Drop about 1 tbsp of the cabbage kofta mixture into the pan.
5. Fry the koftas in small batches; avoid overflowing the pan.
   1. Turn the koftas occasionally and fry until golden-brown all around.

Making Gravy

1. Blend tomatoes, green chilies and ginger to a puree.

Note: If you prefer lesser heat, remove the seeds out of green chilis before blending.

2. Heat oil in a saucepan over medium-high flame. Add asafetida, cumin seeds and gram flour and sauté for a few seconds.
3. Follow with tomato puree, coriander powder, turmeric, chili powder, and cook at a medium heat until the tomato mixture starts separating from the oil and reduces to about half its original quantity.
4. Add yogurt and cook for another minute.
5. Add about 1½ cups of water and the salt.
   1. As it comes to boil reduce the heat to a medium-low temperature and let the gravy cook for a few minutes.

Note: adjust the thickness of the gravy to your taste by adjusting the water.

6. Add the prepared koftas and let simmer another 7 to 8 minutes.
7. Turn of the heat.
8. Add cilantro and cover the pot.