Petitchef

Cabbage kofta in creamy chards sauce

Main Dish
4 servings
15 min
40 min
Very Easy

Ingredients

Number of serving: 4

For the Kofta:

1 cup packed finely chopped cabbage

2 or 3 bread slices

seasoning salt/spices/salt to taste

water as needed

oil for frying


For the Sauce:

As much chards as in picture, chopped finely (more if preferred)

3-4 cloves of garlic

-1 small onion, diced finely

1 tablespoon finely grated ginger

4-6 pickled jalapeno rings (or green chilies, to taste)

spices: cumin powder, coriander powder (optional, to taste)

2 tablespoons lemon juice

1 tablespoon brown sugar

1 tablespoon canola oil

optional: Half-and-half -OR- Evaporated milk for a creamier texture

Preparation

  • Cabbage Kofta: Combine the kofta ingredients with just enough water to make a dough that can be shaped into balls; deep fry till cooked through on the inside, drain and keep warm.
  • Heat the oil in a pan and sautĂ© the onions, ginger and garlic; toss in the chopped chards, some salt, spices, and a few tablespoons of water, cover and allow to simmer and wilt till mushy.
  • Combine the cooked chards with the chilies or jalapeno rings in a blender and grind to a smooth sauce, return to pan and simmer some more.
  • Adjusting flavors with lemon juice and brown sugar; stir in evaporated milk or half-and-half for creamier textureToss in the koftas with the sauce before serving.

Photos

Cabbage Kofta in Creamy Chards Sauce, photo 1Cabbage Kofta in Creamy Chards Sauce, photo 2Cabbage Kofta in Creamy Chards Sauce, photo 3





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