Broad Bean, Bulgur and Red Cabbage Kofta

Broad Bean, Bulgur and Red Cabbage Kofta

Red cabbage rarely features in our kitchen, but today it is very present on the kitchen bench. We have been trialling a dish of broad bean mash with bulgur which coats red cabbage cooked with sultanas. They are not perfect yet, but we share with you the process because, boy, they are delicious.

Red cabbage with apple, sultanas and pine nuts is a standard European dish, delicious in its own right. And we often incorporate broad beans into kofta/vada/kibbeh type dishes. Today they come together into these lovely mid morning snacks. The recipe is very loose – my apologies – we are still playing with quantities. If you make them, let us know how they turn out.

Similar recipes include Beetroot Vadai, Red Cabbage with Apple, Pinenuts and Sultanas, Maddur Vadai, Fava Bean Falafel, and Chickpea Falafel.

Browse all of our Broad Bean dishes and all of our Vada. Or explore our Early Winter recipes.


Broad Bean, Bulgur and Red Cabbage Kofta

Broad Bean, Bulgur and Red Cabbage Kofta

First, cook some chopped red cabbage with a splash of verjuice, 1 chopped clove garlic, 0.5 – 1 chopped onion, a diced red apple and a sprinkling of sea salt. Saute the cabbage mix, adding a little water as needed to cook it down to a lovely soft mixture where the apple is also cooked. Stir in pine nuts and sultanas – enough so that they are scattered evenly through the mixture. Cook for another minute and then leave aside to cool. The mixture should not have any liquid at the bottom of the pan – the sultanas will soak up any addition liquid in the mix.

Cook some fine bulgar until soft and leave to sit to firm up.

Cook some broad beans (frozen are fine) and blend to a coarse paste with mint leaves. Mix the bulgar into the broad bean paste until a stiff mixture is achieved, one that can be shaped in the hands. If it is too wet, add chickpea flour until the mixture is dry enough.

Mix in sufficient of the cabbage mixture – you want the base broad bean – bulgur mixture to dominate but the cabbage to be sufficiently present. Shape into logs or bullets and deep fry until crisp on the outside but still soft in the interior. (I made both small and larger kofta, and prefer the larger ones – the exterior is beautifully crispy with a soft interior with some sweetness from the sultanas and apple. Delicious!)

Serve with a slightly sweet tomato sauce for dipping. A side of sliced radishes and spring onions is a must.

Serve while hot. Enjoy!

Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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