Cabbage Kofta - Cabbage Kofta Curry

If you think all Kofta recipes are meat recipes, you are in for a surprise today! Kofta is originally meat and vegetable balls or dumplings simmered in a creamy dairy-based gravy. However, I have a vegan variation of the recipe that is an eye-opener to a lot of vegans out there. If you are looking for a vegan alternative for meatballs, this Cabbage Kofta is the option for you. It makes a perfect pair as a cabbage gravy for chapatis or as a spicy gravy for steamed rice. 

Jump to:

•  Ingredients
• Serving suggestions
• Appe pan vs Deep fry
• Baked Kofta 
•  Instructions
• Tips and variations 
• 📖 Recipe

Kofta recipe can be made from different vegetables like carrots, potatoes, or even mixed vegetables. However, I felt like cabbage offers the right texture with the right water content that helps in the cooking process. For this cabbage gravy today, apart from using grated cabbage, I also use nutritional yeast, and besan flour to bind the cabbage flakes together. 

The procedure is rather simple if you are familiar with making cabbage pakodas. In fact, some of my friends also refer to this as ‘cabbage pakoda curry’. Once you prepare the koftas, the next step would be to prepare the gravy that the koftas will simmer in. 

 Ingredients

Cabbage - grated or shredded

Besan flour - Gram flour

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.

Spices - Red chili Powder, Turmeric

Cooked chickpeas

Salt

For the gravy - Canned coconut milk, Onion, tomatoes, whole spices, garlic clove, red chili powder, Coriander powder, Garam masala, and Oil

Although the list of ingredients looks long, the procedure is rather simple. A dish such as cabbage gravy is sure to surprise your guests. More so when they discover that it is a vegan recipe. 

Serving suggestions

Cabbage Kofta curry goes very well with steamed rice or Indian roti. Be sure to adjust your spice level to match your pairing. My family prefers a spicy version of cabbage curries when it is paired with chapatis. Among all Indian recipes with cabbage, I feel like this would be the best pairing for chapatis.

Appe pan vs Deep fry

I used appe pan for kofta curry instead of the deep-fry method. But if you do not have an ‘appe’ pan, you can always deep-fry them on low medium flame till they are golden brown. Appe pan helps in reducing the grease and keep the fat content in check. If you use the deep fry method, be sure to lay them out on a paper towel to allow them to shed excess oil. 

Baked Kofta 

Apart from using the appe pan or deep frying them, there is yet another method...baking. Place the cabbage kofta/balls on a greased tray and bake them in a preheated oven at 375 F for 20 minutes or until they appear browned. Be sure to turn them around after about 10 minutes, to cook them evenly.

 Instructions

In a food processor, pulse the cabbage until they are finely shredded.

Transfer the cabbage shreds to a cheese-cloth lined colander or a large mesh strainer and let sit for 30 minutes.

Mix the following ingredients in a food processor: Chickpeas, nutritional yeast, salt, red chili powder, turmeric powder, garlic powder mix well.

Squeeze out as much water as possible from the cabbage and add the Chickpea mixture.

Mix by hand and add gram flour gradually, to get the right consistency to make round shaped balls.

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.

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.

Fry until golden brown on all sides.

Set aside until gravy is ready.

To prepare gravy :

Place a pan with a few teaspoons of oil and saute cinnamon sticks, cloves, and cardamom.

After 30 seconds add ginger followed up with onions.

Saute until the onions turn transparent and then add tomatoes, spices (listed above), and chopped garlic. Place a cover on top and let it simmer.

After about 2-3 minutes, add coconut milk and cook for another 2 minutes.

Blend the mixture to a smooth and creamy consistency.

Cook the gravy for 2 minutes over medium heat and add Garam Masala and continue to stir well.

Once the garam masala is mixed evenly, add all the koftas and let them simmer for about 4-5 minutes.

Garnish with cilantro and serve with steamed rice or Indian roti.

Tips and variations 

• You can use cashew paste instead of coconut milk
• Add canned tomatoes if you are out of fresh tomatoes
• I used appe pan to fry the cabbage koftas. You could also deep fry them if you do not have an appe pan.
• Skip the garlic and onions if you are allergic.
• You can use red cabbage to get more color to your dish.

This is one of the best and delicious Indian recipes with cabbage. My whole family loves this kofta curry with cabbage. I am sure your family will do the same.

If this recipe interests you, look for similar recipes in my blog such as the

• Cabbage Chutney Recipe
• Cabbage Masala Vada
• Cabbage Chickpeas Curry
• Matar Tofu Recipe - Peas Tofu Gravy
• Ribbon Pakoda - How To Make Ribbon Murukku

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.

📖 Recipe

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