Cabbage Kofta Recipe 

Cabbage Kofta Recipe – Vegan Meatball Curry

Cabbage Kofta Recipe

What is a “Vegetable Kofta Curry”? They are originally vegetable balls or dumplings cooked in a creamy gravy. Indian kofta curries are typically made with vegetable dumplings cooked in a gravy made with dairy ingredients. However, I have a vegan variation of the recipe that can be an eye-opener to a lot of vegans out there. If you are looking for a  vegan alternative for meatballs, Cabbage Kofta Curry is “the” option for you.

Koftas can be made from different vegetables like carrots, potatoes or even mixed vegetables. For my recipe today, I am using cabbage more so because grated cabbage blends very well with the texture of Koftas than boiled potatoes. There is one other variation I bring to the recipe with nutritional yeast.

What is nutritional yeast? Nutritional yeast is a deactivated yeast,  which is sold commercially as a food product. It is sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most natural food or on Amazon too. It is a significant source of some B- complex vitamins and contains trace amounts of several other vitamins and minerals. They offer a new dimension to this recipe.

Cabbage Kofta RecipeAlthough the list of ingredients looks long, the procedure is rather simple. Cabbage Kofta curry goes very well with steamed rice or Indian roti. A dish such as this is sure to surprise your guests. More so when they discover that it is a vegan recipe. If you are looking for vegan dessert options that can complement a Kofta Curry, check out my e-book where I put together some simple vegan dessert recipes and dessert essentials.  

Also, be sure to check my step by step video for visual help. Try it today and share your experience. You can leave a comment here or on my Facebook page. If you prefer getting my recipes directly in your inbox, just hit the subscribe button at the right.

Cabbage Kofta Recipe 

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4-6

Cabbage Kofta curry goes very well with steamed rice or Indian roti. A dish such as this is sure to surprise your guests.


  • Ingredients for kofta
  • Half cabbage shredded (Approx 2 cups)
  • 1 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • Salt
  • ½ cup cooked chickpeas
  • ¼ cup gram flour / Besan
  • 3tbsp Oil
  • Ingredients for gravy:
  • 1 ½ cup coconut milk
  • 1 chopped onions
  • 2 tomatoes
  • ½ inch cinnamon stick
  • 4 cloves
  • 5-6 cardamom
  • ½ tsp garlic powder
  • ½ tsp turmeric powder
  • ½ tsp red chili powder
  • 1 tsp Coriander powder
  • Salt to taste
  • 1 tbsp oil
  • 1 tsp Garam Masala
  • 3 tbsp Cilantro


  1. In a food processor, pulse the cabbage until finely shredded.
  2. Transfer the cabbage, to a cheese-cloth lined colander or a large mesh strainer and let sit for 30 minutes.
  3. Mix the following ingredients in a food processor: Chickpeas, nutritional yeast, salt, red chilli powder, turmeric powder, garlic powder mix well.
  4. Squeeze out as much water as possible from the cabbage and add the Chickpea mixture.
  5. Mix by hand and add gram flour gradually, to get the right consistency to make round shaped balls.
  6. Grease hands with a little bit of oil. Scoop out small bits of the mixture onto your palms and form little balls. I like to use a tablespoon measure for each scoop so that they come out even.
  7. Now place the "appe pan" on medium heat with a drop of oil in every slot. As the oil heats up, place the kofta balls and fry evenly. After about 2 minutes, turn them over to the other side.
  8. Fry until golden brown on all sides.
  9. Set aside until gravy is ready.
  10. To prepare gravy :
  11. Place a pan with a few teaspoons of oil and saute cinnamon sticks, cloves and cardamom.
  12. After 30 seconds add ginger followed up with onions.
  13. Saute until the onions turn transparent and then add tomatoes, spices (listed above) and garlic powder. Place a cover on top and let it simmer.
  14. After about 2-3 minutes, add coconut milk and cook for another 2 minutes.
  15. Blend the mixture to a smooth and creamy consistency.
  16. Cook the gravy for 2 minutes over medium heat and add Garam Masala and continue to stir well.
  17. Once the garam masala is mixed evenly, add all the koftas and let them simmer for about 4-5 minutes.
  18. Garnish with cilantro and serve with steamed rice or Indian roti.
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Cabbage Kofta is ready to be served hot with a serving of hot steamed rice or Indian Roti.

Cabbage Kofta Recipe

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8 thoughts on “Cabbage Kofta Recipe 

  1. What an awesome cabbage recipe. Thank you for sharing it as whenever i use to cook cabbage it was a dry sabji and it is very boring. Definitely trying this recipe soon.

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