HomeAppetizer Delicious Kobichi Vadi| Savoury Cabbage Cakes Recipe

Delicious Kobichi Vadi| Savoury Cabbage Cakes Recipe

Comments : 25 Posted in : Appetizer, Bachelor Recipes, Breakfast, Brunch, Deep Frying, Diabetics Friendly Foods, Festive Cooking, Kid Friendly, Maharashtrian Cuisine, Shallow fried, Simple and Healthy Vegetarian Diet in Old Age, Starter, Steamed on by : ArchanaPotdar Tags: , , , , ,

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Delicious Kobichi Vadi or Savoury Cabbage Cakes are cabbage cubes and it is the best way to get cabbage into my kids and me.

The cabbage is shredded then mixed with spices and chickpea flour and steamed. The result is Delicious Kobichi Vadi which you can eat it immediately but they are irresistible when shallow fried or even deep fried.

Savoury Cabbage Cakes, Traditional Indian Snack

Delicious Kobichi Vadi

 

Delicious Kobichi Vadi is a typical Maharastrian dish served as a breakfast food even snack. Kobichi Vadi is Gluten Free and Vegan too. You can leave out the garlic and make it for festivals too.

The method is similar to making kothimbir vadi or coriander cakes.  Steam and shallow fry serve with coriander or mint chutney even with ketchup.

I rarely make kobichi bhaji or cabbage vegetable, I do not like it. The only time I make cabbage vegetable is when I have nothing else to make.  But I do like cabbage raw so I do use it in salads, soups etc. (check the bottom of this article for more have tried recipes).

But then what is Cabbage?

Cabbage is one of the famous green leafy vegetables that may sometimes also be purple or white. Although it has dense leaves, it is closely related to the cauliflower or broccoli.

It is most famously grown in China, where it is believed to hold the secret of everlasting youthfulness!

When was Cabbage first used by Humans?

The history of Cabbages is difficult to trace. It is believed to have been domesticated from in Europe before 1000 B.C. Then on, by the arrival of the Middle Ages, it ruled over a big part of European cuisine.

How is cabbage used worldwide?

The preparation style is for this vegetable is varied. The simplest method steaming or eating raw is also the foundation for further more complex cooking. Pickled cabbages are also popular especially, sauerkraut and kimchi. The Chinese prefer a preparation of bean curd and cabbage. Cabbage is also prominent in Polish culture with dishes like golabki (stuffed cabbage) and pierogi (pasta). In the USA, the primary use of cabbage is in the production of coleslaw.

Why is Cabbage Valued so much? What are the medicinal values?

From ancient Greece to recent medical surveys, cabbage reportedly has many medicinal advantages. The Greeks, for one, used it as a laxative and in treatment of mushroom poisoning. The Romans believed it could prevent drunkenness. The ancient Egyptians are also believed to have used cooked cabbages to reduce the effect of wine.

During World War II, the British used the cooling properties of this vegetable to treat trench foot. European folk medicine also used it to treat rheumatism, sore throat, melancholy etc. Recent studies show that it can also reduce pain and hardness during breastfeeding.

The cabbage is also a rich source of Vitamin C, K and antioxidants. It also contains minerals like potassium, manganese, iron, and magnesium. Potassium helps controlling heart rate and blood pressure.

 

Delicious Savoury Cabbage Cakes, Vegan and Gluten Free

Kobichi Vadi, Gluten Free and Vegan

 

Today is Monday, FoodieBlogHopMonday and we are blogging #197 GetinShape as suggested by Kalyani.  She wants us to serve food in geometric shapes.  I choose the easiest shape round and definitely the shape I am in right now.  I am sure Kalyani did not anticipate me taking the easy way out.

So let’s get started and make Delicious Kobichi Vadi but first I apologise for my pictures. This is the 3 time I am making and clicking these pictures and yet they are so bad. Will make them again a little after when the family is okay to eat them yet again. 😀 Again we are in the height of summer the veggies are not fresh. There is no more coriander leaves so abhi ke liya this is what I have made.

This recipe can be made as no garlic too. Then it is ideal for festivals like Ganesh Chathurti etc.

Kobichi Vadi can be made in a steamer as well as the pressure cooker without the whistle.

Savoury Cabbage Cakes, Traditional Indian Snack
Print Recipe
5 from 1 vote

Delicious Kobichi Vadi

Steamed and then fried these Delicious Kobichi Vadi are irresistible
Prep Time10 mins
Cook Time20 mins
Course: Appetizers-Starters, Breakfast, Brunch, Gluten Free, Side Dish
Cuisine: Gluten-free, Indian, Maharashatrian, Vegan
Keyword: Cabbage, Kobichi Vadi, Savoury cakes
Servings: 15 cubes
Author: ArchanaPotdar

Ingredients

  • ¼ kg cabbage
  • 1 cup besan
  • 2 tsp rice flour
  • 1 tsp jeera/cumin seeds
  • Pinch of Hing/asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp ginger garlic paste
  • ½ tsp lemon juice
  • 1/2 tsp garam masala powder optional
  • 1/2 cup coriander leaves chopped
  • A pinch of cooking soda
  • 2 tsp oil for greasing
  • Salt to taste
  • Water as needed

Instructions

  • In a steamer/ pressure cooker add water in the pan and bring to boil. Remove the whistle/valve and set aside if using the pressure cooker.
  • Grease a big enough bowl or a thali or plate with an edge. Set aside.
  • In a large bowl add the besan, rice flour, cabbage, jeera, asafoetida, turmeric powder, red chilli powder, ginger garlic paste , lemon juice, garam masala powder (if using), coriander leaves chopped and salt. Mix well.
  • Add water a little at a time and make a thick batter. Add the soda and mix well.
  • Transfer to the batter to the greased thali and smoothen the top.
  • Transfer the thali to the steamer and steam for 10-15 minutes on low heat.
  • To check if the batter is cooked test with a knife. If the knife comes out clean it is done.
  • Cool completely before you cut the set cake. The traditional form is squares or diamonds.
  • I have used the cookie cutter to make circles.
  • Now the choice is yours you can either deep fry these pieces on medium flame till crisp or like me shallow fry them.
  • Serve hot with green chutney or tomato ketchup.

The other cabbage dishes that may interest you are

Spicy Corn and cabbage in instant rava idli served with chutney

Spicy Corn and Cabbage Rava Idlis

Spicy Cabbage and Potatoes, Latin American Cuisine, Bolivian Cuisine

Spicy Cabbage and Potatoes

Cabbage Salad,Kobi Salad

Cabbage Salad

Rice Holubtsi|Ukrainian Cabbage Roll Recipe

Rice Holubtsi|Ukrainian Cabbage Roll Recipe

Did you like this recipe? Have you tried it? If you do try it please tag me my FaceBook Handle.

Are there any new recipes, any new ingredients or diets you want me to try? Do leave a comment in the comments section.

Archana

Archana

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25s COMMENTS

25 thoughts

  • May 27, 2019 at 10:16 pm

    Wow this is a fantastic recipe using cabbage. We get one full cabbage here and I am always on the look out for recipes. This one looks very healthy and easy to make too. Yummy share.

    • ArchanaPotdar
      May 27, 2019 at 10:24 pm

      Thanks, Renu do share with me what you make.

  • May 27, 2019 at 10:42 pm

    Wow, what a healthy, simple snack this is! Reminds me of the Gujarati muthiya. I’d surely like to try this out some time soon. 🙂

    • ArchanaPotdar
      June 2, 2019 at 6:49 pm

      😀 Thanks, Priya.

  • May 28, 2019 at 8:45 pm

    Super delicious vadi recipe using cabbage. Looking very yummy, hubby nd I d’t like cabbage much. But I think we both will love it, will surely try this lipsmacking snack😋

  • May 28, 2019 at 8:46 pm


    Super delicious vadi recipe using cabbage. Looking very yummy, hubby nd I d’t like cabbage much. But I think we both will love it, will surely try this lipsmacking snack😋

    • ArchanaPotdar
      June 2, 2019 at 6:49 pm

      Welcome to the club, Aruna. 😀

  • May 28, 2019 at 10:58 pm

    A very new and an interesting recipe for me..cabbage cakes look delicious and the recipe sounds quite easy.. will surely try it out soon.

    • ArchanaPotdar
      June 2, 2019 at 6:48 pm

      Thanks, Swati.

  • May 29, 2019 at 7:47 pm


    Kobichi vadi has been on my mind too. Yours looks delicious! I hope to make mine soon.

    • ArchanaPotdar
      June 2, 2019 at 6:48 pm

      Do share yours Sandhya. I will love to see your interpretation of it.

  • May 30, 2019 at 8:29 pm

    Vadi looks delicious. I don’t like cabbage but I would love to have it anytime. Loved your presentation.

    • ArchanaPotdar
      June 2, 2019 at 6:47 pm

      Thanks, Sujata.

  • June 1, 2019 at 3:03 pm


    We love kothambir vadi and alu vadi, have to try this cabbage vadi now. Thanks for the lovely share di.

    • ArchanaPotdar
      June 2, 2019 at 6:47 pm

      Thanks, Poonam.

  • June 2, 2019 at 3:44 am


    Archana, are you kidding me? The pictures look perfect and such a beautiful presentation of the theme. When I first saw the picture on FB, I just went wow. As for the recipe, its so similar to the Gujarati steamed muthia. Love your option of either deep or shallow frying the vadi.

    • ArchanaPotdar
      June 2, 2019 at 6:47 pm

      Thanks, Mayuri maybe I am super critical of myself but thanks. You have restored faith in me. 😀

  • June 2, 2019 at 12:55 pm

    WOW !! love these Savoury Cabbage Cakes di 🙂 so healthy and easy to make too

    • ArchanaPotdar
      June 2, 2019 at 6:46 pm

      Thanks, Sasmita.

  • June 6, 2019 at 1:24 pm

    I can happily eat these kobichi wadis, sounds similar to Cabbage Muthia we Gujju make! yum

    • ArchanaPotdar
      June 6, 2019 at 9:19 pm

      Well most Maharashtrian and Gujju dishes are similar Jag.

  • June 6, 2019 at 4:10 pm


    Could never think there could be such an amazing, healthy & delicious recipe using cabbage. A fabulous idea to serve this healthy vegetable to kids. Thank you for sharing.

    • ArchanaPotdar
      June 6, 2019 at 9:18 pm

      Thanks.

  • June 13, 2019 at 4:35 pm

    Even I prepare cabbage pakoras like onion pakoras… your version looks good..

    • ArchanaPotdar
      June 14, 2019 at 5:19 pm

      thank you.

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