Cabbage dumplings in gravy (vegan and gluten free) version of Cabbage Kofta

August 5, 2020 at 6:24 am / by

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Cabbage Dumplings/Balls

For The Gravy


  1. Place cabbage and in a food processor and pulse until finely shredded. Transfer shredded cabbage into a bowl and set aside. Preheat oven 400ºF/200ºC. Lightly grease a baking sheet and set aside.
  2. Heat oil in a skillet over medium heat, add onion, garlic and cook until onion is soft. Stir in coriander, cumin and cook for another minute. Add shredded cabbage, carrot and mushrooms and cook, while stirring, for about 5 minutes, or until cabbage is tender.
  3. Season with salt to taste. Transfer cabbage to a bowl and allow to cool a bit. Stir in flour and mix well to form a dough. You may need to add water or more flour if the dough isn’t holding together.
  4. Shape cabbage dough into equal sized balls (use spoon and a small piece of parchment paper. Transfer to a baking sheet and bake for 25- 30 minutes, turning after 15 minutes. Meanwhile, prepare the gravy.

To Prepare The Gravy

  1. Heat oil or water in a large saucepan on medium heat, add onion and cook until soft, about 4 minutes. Add garlic and ginger, cook for about 1 minute. Stir in tomatoes and cook for another 2 minutes.
  2. Add Turmeric, and flour, stirring constantly for about 1 minute. Stir in coconut milk, water, and salt to taste. Cover saucepan and bring to a boil.
  3. Reduce to simmer for about 10 minutes, until thicken. Turn off heat, add Cabbage Dumplings and stir. Garnish with cilantro leaves.
  4. Delicious served with rice or yams.


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