Cutlets made from Cabbage, yes, you read correctly. You will thoroughly enjoy eating them piping hot with a spicy/tangy dip of your choice. You can omit the egg if you want to keep it 100 percent vegetarian. We had some vegetarian friends visiting so made this as an appetizer minus the egg. However, if you dip in beaten egg and then coat with breadcrumbs they turn out crispy and neat. Try them in your kitchen and do tell us how you liked them.
Cabbage is an excellent source of vitamin C and contains significant amount of glutamine and amino acid. Cabbage can be included in dieting programs as it is a low calorie food.
Ingredient required and Method : 1/2 green cabbage (small), 6 green chillies, 3/4 cup fresh coconut, pinch of asofoetida, corriander leaves, 2 tablespoons chana dal, 1/2 teaspoon chilly powder or vegetable powder, 1 tablespoon urid dal, 2 tablespoons raw rice, 1″ ginger, 3 small onions, 2 small potatoes boiled and mashed, salt to taste, 1 egg and breadcrumbs.
Grate or chop cabbage very fine. Mince onions, green chillies, coriander leaves, ginger and add to cabbage. Add chillie/vegetable powder and fresh grated coconut. Dry roast dals and rice on a pan/tava and powder very fine in a dry grinder. Add to the cabbage mixture. Add mashed potato and mix well. Roll into balls and shape them as desired. Dip in beaten egg and then in breadcrumbs and shallow fry on both sides till golden.
These babies all shaped-up for the sizzle {and frying} 
Serve hot with dip of your choice. I served them with tomato/chilly sauce.
