Introduction:

 

The first time I made cabbage cutlets, I was looking for a quick yet nutritious snack that wouldn't require a lot of effort. I remember being a little skeptical at first, thinking that cabbage, usually a bland vegetable, might not pack enough flavor. But I was pleasantly surprised by how delicious these cutlets turned out—crispy on the outside, tender on the inside, and packed with the goodness of cabbage.

It all started one weekend afternoon when I had an unexpected craving for something savory. I had a half head of cabbage sitting in my fridge, and that's when it clicked—why not make cabbage cutlets? It was one of those happy accidents that ended up becoming a staple in my snack rotation. I just love how versatile and easy this recipe is!

 

Ingredients of Cabbage Cutlet

 

• Cabbage – 400 gms, finely shredded
• For Pounded Masala:
  • Coriander seeds – 1 tsp
  • Black pepper – ½ tsp
  • Chilli flakes – ½ tsp
  • Saunf (fennel seeds) – 1 tsp
• Potato – 1 pc, peeled & grated
• Onion – 2 pcs, thinly sliced
• Green peas – 1 cup
• Ginger – 1 tsp, chopped
• Green chilli – ½ tsp, chopped
• Coriander leaves – 1 tbsp, chopped
• Salt – ½ tsp
• Turmeric powder – ½ tsp
• Red chilli powder – ½ tsp
• Cumin powder (jeera) – ½ tsp
• Rice flour – 3 tbsp
• Besan (gram flour) – 2 tbsp

For Chutney:

• Coriander leaves – a handful
• Green chillies – 2 pcs
• Garlic – 5-6 cloves
• Salt – ½ tsp
• Roasted cumin powder – ½ tsp
• Water – as required
• Lemon juice – ½ tsp

 

Instructions:

 

Step 1: Shred and Prepare the Cabbage
Finely shred the cabbage and place it in a bowl. Sprinkle salt over the cabbage and let it sit for 10-15 minutes. This helps to draw out excess moisture. After resting, squeeze the cabbage to remove the water and set it aside.

Step 2: Grate the Potato and Prepare Masala
Peel and grate the potato. Rinse the grated potato under cold water to remove excess starch. Squeeze out any remaining water and set aside. For the pounded masala, grind coriander seeds, black pepper, chilli flakes, and fennel seeds together into a coarse mixture using a mortar and pestle.

Step 3: Combine Vegetables
In a large bowl, mix the squeezed cabbage, grated potato, sliced onions, green peas, chopped ginger, chopped green chilies, and coriander. Add salt, turmeric powder, red chilli powder, cumin powder, and the pounded masala. Mix thoroughly to combine the ingredients evenly.

Step 4: Add Flour for Binding
To bind the mixture, add rice flour and besan (gram flour). Mix until you achieve a cohesive texture. If the mixture seems too loose, adjust by adding more flour. Once ready, shape the mixture into small patties.

Step 5: Fry the Cutlets
Heat oil in a pan over medium heat. Once the oil is hot, place the patties in the pan. Fry each side until golden brown and crispy, about 3-4 minutes per side. Flip carefully to ensure even cooking.

Step 6: Make the Chutney
Using a sil-batta or a grinder, grind coriander leaves, green chillies, and garlic into a coarse paste. Add salt and roasted cumin powder. If needed, add a small amount of water to adjust the consistency. Once smooth, finish with a squeeze of lemon juice and stir.

 

About the Recipe:

 

This cabbage cutlet recipe is perfect for those looking for a healthy and flavorful snack that can be prepared in under 30 minutes. The star of the dish, cabbage, is finely shredded and mixed with mashed potatoes, breadcrumbs, and a blend of spices to form a delicious mixture that is shallow-fried to perfection. The cutlets are crispy on the outside and soft on the inside, making them a crowd-pleaser for both kids and adults.

The best part about cabbage cutlets is that they are incredibly versatile. You can serve them as an appetizer, a tea-time snack, or even a light meal when paired with a side salad or chutney. Not only is this recipe budget-friendly, but it's also a great way to use up leftover cabbage and other vegetables in your fridge. Plus, it's a fantastic way to sneak in some veggies for those who might not be the biggest fans of cabbage!

 

Cooking Tips:

 

• Finely Shred the Cabbage: Make sure to shred the cabbage finely, as this helps the cutlets hold together better and gives a smoother texture.
• Use Mashed Potatoes for Binding: If the mixture seems too loose, add a little more mashed potato or breadcrumbs to help bind the cutlets.
• Fry on Medium Heat: Fry the cutlets on medium heat to ensure that they cook evenly inside without burning on the outside. High heat can cause them to brown too quickly while leaving the inside raw.
• Chill the Mixture: For better shape retention while frying, refrigerate the mixture for 15-20 minutes before shaping into cutlets. This helps them firm up.
• Customizable Spices: You can adjust the spice levels to your preference by adding more green chilies or garam masala for a spicier kick.

 

Pairing Guide:

 

Cabbage cutlets are incredibly versatile when it comes to pairing. For a light snack, serve them with a tangy mint chutney or tamarind sauce. If you want to make it a more substantial meal, pair these cutlets with a fresh green salad or cucumber raita to balance out the flavors. A cold glass of lassi or iced lemon tea complements the crispiness of the cutlets beautifully, especially on a hot day. For a cozy tea-time snack, they go perfectly with a hot cup of masala chai or ginger tea.

 

Frequently Asked Questions:

 

1. What are cabbage cutlets?
   Cabbage cutlets are a delicious snack made by combining finely shredded cabbage with mashed potatoes, breadcrumbs, and spices, then shallow-frying the mixture into crispy patties.

2. Can I bake cabbage cutlets instead of frying them?
   Yes, you can bake cabbage cutlets in a preheated oven at 180°C (350°F) for about 20-25 minutes or until they turn golden brown, flipping halfway through.

3. Can I make cabbage cutlets in advance?
   Absolutely! You can prepare the mixture in advance and store it in the fridge for up to 24 hours. Shape and fry the cutlets just before serving for best results.

4. What can I use as a binding agent if I don’t have potatoes?
   You can use bread crumbs, rice flour, or chickpea flour (besan) as alternatives to mashed potatoes to bind the cabbage cutlet mixture.

5. Are cabbage cutlets gluten-free?
   Cabbage cutlets can be made gluten-free by substituting regular breadcrumbs with gluten-free breadcrumbs or using chickpea flour as a binder.

6. Can I add other vegetables to the cutlets?
   Yes, you can add grated carrots, peas, or even spinach to the cabbage cutlet mixture for added nutrition and flavor.

7. How do I store leftover cabbage cutlets?
   Store leftover cabbage cutlets in an airtight container in the fridge for up to 2 days. Reheat them in a pan or in the oven to retain their crispiness.

8. Can I freeze cabbage cutlets?
   Yes, you can freeze the uncooked cutlets. Shape them, place them on a tray to freeze individually, then transfer them to a freezer bag. Fry them directly from frozen when needed.

9. What dips go well with cabbage cutlets?
   Mint chutney, tamarind sauce, yogurt-based dips, or even ketchup are excellent dipping options for cabbage cutlets.

10. Are cabbage cutlets healthy?
    Yes, cabbage cutlets are relatively healthy as they are packed with vegetables. To make them even healthier, you can opt for baking or air-frying instead of shallow-frying.