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

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