Netflix cooking shows
I am totally hooked on all the travel-food-related shows on Netflix currently. Ainsley eats the streets, Somebody Feed Phil, A cook abroad, I’ll have what Phil is having, The mind of a chef, etc. I envy those hosts who get to travel all over the world and try out different food and that too for a living! I sometimes wish I could just take off on a similar journey. What I love most about these shows is that the hosts really explore the local food, go to extreme places to try them out, and give honest reviews. It’s wonderful to see the local kitchens, how the locals cook, and what spices they use and one also gets to know about some unique ingredients. Whenever I see something I like in such shows, I quickly make a note of it to try later. That list keeps growing.
Indian cuisine is so vast
World cuisine is so diverse, but Indian cuisine in itself has so much variety. It’s vast, given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, our cuisines internally vary substantially from each other. Every cuisine uses locally available spices, herbs, seasonal vegetables, and fruits and that is what makes it unique. Despite my being an Indian, I am still discovering the various aspects of this cuisine and that keeps me going full steam ahead. Just recently I discovered this recipe called Kobichi Vadi. It literally means Cabbage Cakes and is very similar to Kothimbir Vadi.
Why make these
According to me, steaming cooks and seals in flavor, eliminating the need for adding additional fats during preparation. It also preserves nutrients better than any other cooking method. This is one of the few Indian recipes with cabbage that I absolutely love! This recipe actually hails from the Maharashtrian cuisine and is a very popular snack.
Quick and easy vegan savory snack. Is low-calorie if steamed, shallow fried, or baked. Just one batch can yield many pieces. Nice way to sneak some unpopular veggies into a meal. The steamed cabbage cakes are delicious to taste while also being very healthy. The fried cabbage fritters are a crowd-pleaser.
Ingredients needed
Since this is a vegan cabbage recipe, one of the main ingredients here is cabbage. You can use any variety of cabbage or patta gobi. Just make sure to chop it finely. They are a good source of vitamins and dietary fiber. Spices - turmeric, garam masala, asafoetida, cumin, and sesame seeds. Flour - chickpea flour or besan is the main flour here. Rice flour helps to make these fritters crisp. You may also add 2 tablespoons of jowar flour in you want. Chickpea flour is rich in protein and carbs. Ginger, green chilies, and cilantro are added to give them more flavor and spice.
How to make it
This vegan cabbage recipe is so yummy that you will be making them on repeat! Now you will need a steamer for the next step. I use my Idli cooker as a steamer that comes with a dhokla plate. You can also steam them in the Instant Pot.
Serving Suggestions
Serve the steamed Kobichi Vadi or fried Cabbage Fritters warm with some chutney/ketchup on the side. You can also serve it like a Dhokla, temper oil with mustard seeds, cumin seeds, asafoetida, and curry leaves. Spread it all over the steamed cabbage cakes and garnish with coriander and/or grated coconut. They can be served for breakfast or as an evening snack along with Masala Chai or Dalgona Coffee. Pack them in lunchboxes or serve them as an after-school snack. You can also serve them at any party or get-together.
Top recipe tips
You can also use the coleslaw mix to make these cabbage fritters. Any variety of cabbage can be used here. Just make sure to chop it finely. Can also add grated carrots, chopped spinach, fenugreek leaves, or any other greens to make this Kobichi Vadi even more nourishing. Feel free to give it any shape you want. There are many ways to serve it once they are steamed. You can also bake these cabbage cakes in the oven or even shallow fry them. You can follow this same recipe to make Kothimbir Vadi. Skip cabbage and add cilantro instead. These steamed cabbage cakes can be frozen or refrigerated in advance. Then you can fry or shallow fry them as and when needed. I would suggest that the fried ones be consumed when hot or warm.
Some steamed recipes
Lentil Bafauri Oil-Free Bulgur Wheat Spinach Idli Mini Masala Idli Amaranth Potato Idli Vegan Lentil Balls Ragi Kale Idli
Some Indian recipes with Cabbage
I know that cabbage is not a favorite vegetable of many. But these Indian recipes with cabbage will make you like them. Instant pot Cabbage Lentil Quinoa Soup Cabbage Lentil Stir-fry
Recipe 📖
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