Kobi Wadi (Pressure cooked Cabbage cutlets)

Kobichi wadi is a Maharastrian preparation of cabbage. It is a very healthy dish with besan used as the binding agent. As is the norm with Maharastrian cooking this dish has a perfect combination of sweet, sour, spicy and savory. It is a nice alternative to cabbage bhaji. A few years back I made this recipe for the family. My daughter loved the flavors and announced this was her favorite cabbage preparation. I make it frequently and everyone loves it.

Two weeks back my daughter wanted to try coleslaw. So we added cabbage to our grocery list. The only cabbages available were large but we got one. When I did my weekly vegetable prep I shredded half  the cabbage and stored it in the refrigerator. She was supposed to make the coleslaw. Last week my daughter had a 12 hour shift on her very first summer job. She was exhausted and took it easy the rest of the week. This past Saturday morning I found the shredded cabbage was still waiting. I decided to use it up and make our favorite Kobi wadi.

You will need

For the cutlet
1 small cabbage, shredded
2 tsp. tamarind paste
2 tsp. sugar
2 tsp. ginger garlic paste
2 tsp. chili powder
2 tsp. cumin seeds
1 tsp. turmeric powder
2 cups besan
salt to taste
water as needed

For the tempering
1 tsp. mustard seeds
1/2 tsp. asafoetida
1 tsp. turmeric powder
1 tbsp. olive oil

Prep two pans that can be placed in the pressure cooker. Oil the bottom and sides of the pan. Keep aside.

Add all the ingredients for the cutlets in a bowl.

Mix it all together with about 1/4 cup of water. Add more water only if needed. It will be sticky.

Divide into two portions. Place one half in the first prepared pan and spread it evenly to cover the bottom of the pan. Repeat with the second half of the cabbage mixture in the second pan.

Pressure cook. 3 whistles if you have a pressure cooker that whistles. Mine does not so I leave it for 10 minutes on medium-high heat after placing the pressure on the cooker. Turn off heat and let the cooker depressurize. Remove the pans with the cooked cabbage and let them cool. Then cut the cutlets into cubes.

Heat oil in a flat bottom pan and add the mustard seeds. When the seeds start to crackle add asafoetida and turmeric powder. Now add the cooked cabbage cubes.

Cook till the cubes brown at the edges. Serve hot as part of a traditional meal or as a snack.



  1. Oh wow what a fantastic dish Varada, simply love it...as you say its so healthy as you steam it. Nice to know your daughter taking summer jobs..I would surely want to try this..thanks for sharing.

  2. Wow, this is definitely my kind of food, and love that these wadis are steam cooked. Cant wait to try this kobi wadis.

  3. Oh! 12 hour shifts are really taxing. Good luck to her.
    I tried this a few years back and we fell in love with it. Thanks for reminding. I shall make these again.

  4. This looks like Kothmir vadi or muthiya style recipe. So easy to make and flavorful. Loved it.

  5. Wow... looks different technique to make cutlet, must be try.

  6. Wow, this recipe is so new to me. Love the way you cooked this cutlet. Healthy and delicious cabbage cutlet !!!

  7. That is an amazing dish with cabbage Varada. Love the idea of steaming it and making them into cutlets. This is the first time I am hearing of this dish..

  8. what a unique cabbage preparation - I love cabbage and will definitely love to try this one out

  9. I never knew that we could make vada by steaming too. This is ofcourse a healthy and tasty way of making vadas.


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