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Cabbage Kofta in Tomato Sauce
Ave. Rating is 4.6666666666667 (3 ratings) Add Your Comments and Ratings

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These vegetarian koftas go well with rice and your choice of flatbread.

Serves: 4

Prep Time:
Cook Time:
Total Time:

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For koftas
1/2 medium cabbage, shredded
1/2 cup besan (chickpea flour, substitute all-purpose flour)
Vegetable oil for frying

For sauce
2 medium tomatoes
1 medium onion
1 inch ginger
1 small cinnamon stick
1 clove
1 tbsp. vegetable oil
1 tsp. cumin seed
1 tbsp. besan (chickpea flour)
1/2 tsp. turmeric
1 tsp. ground coriander
2 tbsp. chopped fresh cilantro
Salt, to taste


  1. Combine the cabbage with the some of the flour and mix well. Add flour as needed – the shredded cabbage should be moist and you want a mixture that is wet enough to form cabbage balls that hold together. Roll small balls from the mixture, about 1 inch in diameter.
  2. Fill a frying pan with vegetable oil to a depth of an inch and a half. Heat the oil over medium-high heat. When a small amount of the mixture sizzles, the oil is ready for frying.
  3. Fry the koftas, a few at a time, until they turn golden brown on all sides (about 5 minutes). Don’t flip them too soon or they will fall apart. Remove from heat and set aside in paper towel to drain excess oil.
  4. Prepare the sauce: Chop the tomatoes, onion, and ginger into smaller pieces and combine with clove and cinnamon stick in a food processor and blend to make a smooth puree. Set aside.
  5. In a sauté pan, heat 1 tablespoon of vegetable oil over medium heat. Add in cumin seed and stir. Add in flour and stir to thicken.
  6. Add tomato puree, turmeric, and coriander and cook until the oil begins to separate (about 2-3 minutes). Add water if needed keep sauce from becoming too thick.
  7. Reduce heat, add koftas and salt to sauce and simmer, covered, for 8-10 minutes.
  8. Before serving, mix in chopped cilantro and enjoy.

Reader Comments

Williambew says...
Rating is

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May 3, 2016 (report abuse)

eliec says...
Rating is 5

Aug 30, 2010 (report abuse)

David says...
Rating is 4

Hi,I tried out the koftas today. The perblom i had was that even though i squeezed out water, a lot of water kept oozing out of the lauki.So when i added the besan, 4 tbsp was not enough. It took a whole lot of besan for the kofta batter to become even a l
Aug 3, 2013 (report abuse)

Leyla says...
Rating is 5

This is an amazing recipe. So far I've made it with cabbage, spinach, kale, kohlrabi leaves, broccoli, dried soya, carrots and corn. I also add onion powder and garlic to the koftas. Thank you for this vesatile recipe .
Apr 16, 2011 (report abuse)



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