Tuesday, 9 September 2014


Domesticated somewhere in Europe before 1000 BC, Cabbage is cooked in so many ways...... steamed, stewed, sautéed , braised or even eaten raw. Different countries, different ways of eating it. Indians, or say our subcontinent cannot think of cooking anything without spices, we prepare cabbage  with spices and dollops of clarified butter. Doesn't it sound yum?

In our childhood, this vegetable was eaten only in winter. Nowadays, with its availability throughout the year, we really have to think about various ways of cooking it. It was a Sunday, a day with ample time to cook something different and with my vegetarian friends planning to unfriend me, I thought why not Cabbage Kofta today? Weekends should be the day for all kinds of time consuming  kofta curries..... n to be merry at the dining table.

INGREDIENTS : ( for kofta balls )

Cabbage : Shredded 300 gm
Besan ( powdered Bengal gram ) : 3 table spoon
Rice flour : 2 table spoon
Turmeric powder : 1/4 tsp.
Green Chillies : 2 ( thinly sliced )
Salt : As per taste
Sugar : 1/4 tsp.
Nigella Seeds ( kalonji ) : 1/2 tsp.

INGREDIENTS : ( for the curry )

Onion : 2 medium
Tomato : 2 medium
Ginger paste : 2 tsp
Cumin powder : 1 tsp
Red Chilli powder : 1 tsp( adjust as per your requirement )
Turmeric powder : 1/2 tsp.
Salt : As per your taste
Bengali Garam Masala ( a powder made of equal amount of cinnamon , green cardamom, cloves ) : 3 pinches.
Clarified Butter ( ghee ) : 1 tsp
Oil  : 4 tablespoon
Cumin Seeds : 2 pinches
Bay leaf : 1 medium


Wash and shred the cabbage thinly. In a microwave safe bowl put together the cabbage and water. Microwave at high for 4 minutes. When cold discard the water. This is done because raw cabbage may cause bloating in some. Now transfer the cabbage in a big bowl .put in all the ingredients for koftas. Mix well and shape into small balls. No need to add water as the remaining water in the cabbage will help to bind all ingredients together.

Heat oil in a wok. Fry the kofta balls in batches. Keep aside on tissue papers to drain excess oil.
Make a paste of the tomatoes, onions and ginger separately. Reheat the same oil, temper with the bay leaf and cumin seeds. Put in the onion paste. Fry till the raw smell goes and it turns golden brown. Now add the tomato paste. Fry  for 2 minutes. Put in the ginger paste. Fry till the oil separates from the spice mix. Add the cumin powder,chilli powder, salt, turmeric powder. Stir well for 1 minute. Pour in 1 cup of water. Cover and let the curry boil at medium heat.

Transfer the koftas in a serving bowl. Once the gravy turns thick [not creamy], add 1/4 tsp sugar [optional], the clarified butter and the garam masala powder. Stir well. Switch off. Pour the gravy over the kofta balls. Keep covered for an hour so that the gravy gets inside the balls. Now microwave at high for 2 minutes at 30 seconds intervals. Serve hot with steamed rice/ phulkas.

      These are the tricks I have to use to force in some vegetables inside my strictly non- veg. son and husband. Hope you will enjoy too!!