Crispy and Flavorful Cabbage Kebabs Recipe

Crispy and Flavorful Cabbage Kebabs Recipe


  • 2 cups shredded cabbage
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped cilantro
  • 1 tablespoon grated ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon chili powder
  • Salt to taste
  • 1/2 cup gram flour (besan)
  • 1/4 cup rice flour
  • Water, as needed
  • Vegetable oil, for frying


  1. Prepare the Vegetables:
    • In a large bowl, combine the shredded cabbage, chopped onion, green pepper, cilantro, grated ginger, minced garlic, garam masala, turmeric powder, chili powder, and salt. Mix well.
  2. Prepare the Batter:
    • In a separate bowl, whisk together the gram flour and rice flour. Gradually add water while whisking until you have a thick batter. The batter should be thick enough to coat the back of a spoon.
  3. Combine Mixture with Batter:
    • Add the cabbage mixture to the batter and mix well until everything is evenly coated.
  4. Heat the Oil:
    • Heat vegetable oil in a large skillet over medium heat.
  5. Fry the Kebabs:
    • Using a spoon, drop heaping tablespoons of the batter into the hot oil. Fry each kebab for 2-3 minutes per side, or until golden brown and crispy.
    • Ensure not to overcrowd the pan to allow even cooking and crisping.
  6. Drain and Serve:
    • Remove the fried kebabs from the oil and drain on paper towels.
    • Serve immediately with your favorite dipping sauce, such as yogurt or chutney.

Tips for Perfect Cabbage Kebabs:

  • Shred the Cabbage Finely: This ensures even cooking.
  • Adjust Batter Consistency: If the batter is too thick, add a little more water. If too thin, add a little more gram flour or rice flour.
  • Avoid Overcrowding the Pan: This helps the kebabs cook evenly and become crispy.
  • Serve Hot: The kebabs are best enjoyed hot with a dipping sauce.

Weight Watchers Points

To calculate the Weight Watchers points for this recipe, we need to consider the ingredients and their respective points.

  • Vegetables (cabbage, onion, green pepper, cilantro, ginger, garlic): 0 points
  • Spices (garam masala, turmeric, chili powder, salt): 0 points
  • Gram Flour (1/2 cup): Approx. 8 points
  • Rice Flour (1/4 cup): Approx. 5 points
  • Vegetable Oil (for frying): Depending on absorption, let’s estimate 2 tablespoons total, which is about 8 points

Since the oil absorption can vary, we’ll estimate:

  • Total points for the recipe: 8 (gram flour) + 5 (rice flour) + 8 (oil) = 21 points

If this recipe makes about 12 kebabs, each kebab would be approximately:

  • 21 points / 12 kebabs = 1.75 points per kebab

For a more accurate point calculation, consider the exact oil absorption and portion sizes.

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