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Fast and delicious

Simple dish unlocks complex flavors
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October 4th, 2006 issue

Who says a veggie dish can't satisfy a hearty appetite? Cabbage Kofta, that's who.

By Kasya Das

This is one of the most popular dishes at our restaurant, partly because of its simplicity and partly because of the complex flavors that emerge from the spices, along with the caramelization of fresh cabbage.

Garam masala, a spice blend, is important to the flavor profile — but it must be used gently, otherwise it will overwhelm the other ingredients. If you cannot find it in a store, it's easy to make at home.

A basic recipe for garam masala includes seven parts cardamom, three parts cloves, one part each mace, cinnamon and cumin, plus a dash (or a few, depending on your preferences) of coriander, fennel seeds and black peppercorns. Heat the spices in a skillet before grinding together to release the aroma.

Kasya Das is chef at Balarama, a vegetarian restaurant located at Orlická 9, Prague 3–Vinohrady. Tel. 222 728 885.


Cabbage Kofta
Ingredients Preparation
1 kilogram (2.1 pounds) grated white cabbage
200 grams (7 ounces) wheat flour (medium-ground rather than fine)
300 grams salt
15 grams garam masala
15 grams ginger, fresh or minced
Vegetable oil 		Mix grated cabbage with flour and spices, creating firm slices or balls
Heat oil in a skillet to 180 degrees Celsius (360 degrees Fahrenheit) and fry slices or balls for approximately five
minutes.


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