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A kofta wrap with red cabbage on a plate on the table in the greenhouse, next to a jar of red cabbage with onion and a bowl of red cabbage
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Recipe

Kofta wrap with red cabbage and onion

Kofta are long meatballs with cumin and coriander, often served in flatbread with yoghurt and something sharp. Here the sharp part is red cabbage with onion, our own favourite of all the jars.

Makes 4 wrapsTime 40 minutes

Ingredients

Kofta

  • 500 g lamb or beef mince
  • 1 small onion, finely grated
  • 2 cloves of garlic, finely chopped
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 1 tsp salt
  • Pepper
  • 1 handful of parsley, chopped
  • A little oil for frying

Yoghurt sauce

  • 2 dl Greek yoghurt
  • 1 clove of garlic, grated
  • 1 tbsp chopped mint
  • Juice of ½ lemon
  • Salt

To serve

  • 4 large thin flatbreads
  • 8 tbsp red cabbage with onion
  • Fresh mint and parsley
  • Baking paper

Method

  1. Mix all the kofta ingredients together well. Shape 12 long kofta with wet hands.
  2. Fry the kofta in a little oil in a frying pan over medium-high heat for 8 to 10 minutes. Turn them often until they are browned all over and cooked through.
  3. Stir the yoghurt, garlic, mint and lemon juice together for the sauce, and season with salt.
  4. Warm the flatbreads briefly in a dry pan so they turn soft.
  5. Spread yoghurt sauce on each bread. Add three kofta, two tablespoons of red cabbage with onion and a little mint and parsley.
  6. Roll the bread up tightly and wrap the bottom half in baking paper, so the wrap is easy to hold.

Tip

The kofta can also be grilled on skewers. They taste good cold the next day in a packed lunch with red cabbage and yoghurt.

The jar in this recipe Red cabbage with onion About red cabbage with onion