Growing up, I never really considered Cabbage to be anything more than another vegetable; I just knew it as Cabbage poriyal or in kootu. However, my viewpoint on food changed after receiving a PCOD diagnosis. I started to view veggies as sources of essential nutrients that can promote general health rather than just as foods to be consumed for energy.
Cabbage, surprisingly, has a low Glycemic Index(GI). In simple terms, the Glycemic Index measures how quickly a food raises your blood sugar levels after you eat it. Foods with a low GI are digested more slowly, leading to more stable blood sugar levels. This is especially important for managing conditions like PCOD, where balancing blood sugar can make a significant difference.
Take a look at this article for more information.
You can enjoy cabbage in various forms and this is one of it.
To enjoy it as a Snack
After baking it, use a little oil (about a tablespoon) on a stainless steel fry pan and toss the baked Koftas into it for few minutes until the pale side of the Koftas char slightly. A delicious and crispy snack is ready!
Ingredients
Cabbage (dry) – 163g
Red onion (peeled and both ends removed) – 47g
Turmeric powder – 1/4 teaspoon
Tablesalt – as per your preference, start from 1/4 teaspoon and increase as you taste.
White garlic (peeled and one end removed) – 7g
Besan ( Gram flour powder / kadalai maavu) – 74g
Dried Kasuri methi – 1/2 teaspoon
Baking soda – 1/8 teaspoon
Black pepper powder – 1/2 teaspoon
Water – 58g
Recipe Instructions
- Wash the cabbage and drain the water well. Finely chop the onion, cabbage and garlic.
- Take a large bowl, add the chopped onion, cabbage, garlic, turmeric powder, salt, pepper powder, baking soda, kasuri methi, besan and mix well.
- Adjust besan quantity depending on the consistency of the mixture. This recipe’s mixture will be more wet.
- Preheat oven for 10 minutes at 210 deg C.
- Shape the mixture into 15 Kofta balls. Line a baking tray with parchment paper, arrange the balls evenly, and bake for about 30 minutes, or until the bottoms are deep brown.
Notes
- Use regular Besan/ gram flour and avoid fine besan as they tend to get denser after cooking.
- Note that GRAM is used to measure water in this recipe.
How does it taste?
- Tastes hot from the pepper powder, no need for green chilli or red chilli powder.
- Crispy koftas after tossed in oil tastes just like Cauliflower, probably because they are from the same Cruciferous family.
What if you don’t have Kasuri methi?
Use finely chopped coriander leaves instead.
