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Recipe: Cabbage cutlet

This vegetarian dish is perfect for any occasion

Image Credit: Supplied
Cabbage cutlet
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  • 20ml oil
  • 30g chopped onions
  • 6g finely chopped garlic
  • 200g shredded cabbage
  • 50g capsicum
  • 2g finely chopped ginger
  • 1 green chilli, finely chopped
  • 20g boiled potato, cut into small cubes
  • 5g chopped coriander
  • 50g corn flour
  • 2 eggs, beaten
  • 50g bread crumbs


  1. Heat oil in a deep frying pan and sauté onion, garlic, ginger, cabbage, green chilli and capsicum until onion is transparent.
  2. Add potato and coriander and mix well. Keep aside to cool.
  3. Divide the mixture and shape each portion into small patties.
  4. Dip in egg then in corn flour and finally in bread crumbs.
  5. Deep-fry in medium hot oil until golden brown.
  6. Serve hot with mint sauce or tomato ketchup.