Spicy Cabbage Cake (Savory cake)

I think it was about 17 years ago when my Father brought home a brand new Bajaj Portable Oven. It was an amazing thing for us back then. It was round with shiny aluminum color, a glass covering in the center and extremely light weight. It reminded me of a strange UFO spaceship in many ways, shape and the look being the dominant characters.

 My Mother would then collect interesting baking recipes for cakes, biscuits, cookies etc. We would then watch her prepare the dough, keep it in the oven and fascinatingly watch the biscuit/cake dough from the glass covering transform itself into delightful, mouth watering goodies. The aroma that would fill the house was the one to die for. 

One such interesting recipe very different from the regular cake, cookies was this Spicy Cabbage cake a favorite snack of mine any time of the day, year. It is soft on the inside with thick crust on the outside.



 3 cups shredded cabbage (I use the already shredded coleslaw packet)
1 small onion
1 cup gram flour / besan
3 tablespoon oil
½ tsp asafetida
¼ tsp baking soda¼ cup butter milk
3 tsps sugar
2 tsps chilli powder
Salt to taste

Roast and powder the following:

2 tsps poppy seeds
1/2 tsp cumin seeds
¼ tsp corriander seeds
½ cup shredded coconut
2 cloves
2 1” piece of cinnamon
3 tsp sesame seeds


  • Chop the cabbage very finely. Dice the onions as well.
  • Roast all the ingredients mentioned above except coconut on low flame.
  • Once they are browned, keep aside.
  • Next on low flame, dry roast the coconut too until it turns light brown.
  • Grind all the ingredients to fine powder and keep aside.


  • Heat oil in a pan and add onions. Sauté a bit and then add the cabbage.
  • Cook both until the raw smell goes way (No need to overcook). Keep aside.
  • To this add gram flour (besan), chilli powder, salt, asafetida, sugar, baking soda, ground masala and butter milk.
  • Mix well and keep aside for 15 minutes.
  • Meanwhile pre –heat oven to 350 F and grease an oven proof tray.
  • Pour this mixture in it, even it and bake for 30-35 minutes until brown. 

NOTE: Make sure that the salt and sugar to this mixture taste correct before placing in the oven.  Based on my experience it is best to add tad bit more salt and sugar. Let it cool and cut into desired shape.

 This can be eaten as is as a snack or with Rice. 

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  1. sharmi says:

    a savory cake:)) never tasted one before would love to try some!! looks like tea bread!!

    RC: Thanks Sharmi and a wonderful idea for having with tea.

  2. Padma says:

    Never ever crossed my mind that we can use cabbage in flavoring a cake. That looks wonderful RC!

    RC: Thanks as always Padma.

  3. sunita says:

    I remember the ‘UFO’ very well 🙂 I love savoury cakes…you’rs looks great.

    RC: thanks Sunita. You are my inspiration for baking cakes.

  4. Dhana says:

    Oops I meant cabbage here not cauliflower..though must admit that I dislike cauliflower too..long story why…any fun ideas to prepare cauliflower too?

    RC: Dhana, in fact I think you answered your own question and gave me a new idea, how about putting in little bit cauliflower as well? Thanks for the idea 🙂

  5. sia says:

    oh wow!!! cabbage savoury cake… u have just given me some brillient idea :d bookmarked.

    RC: Thanks Sia, glad you liked it.

  6. Dhivya says:

    Cabbage Cake! I come across so many versions of Cakes…I dunno if i will be able to make all of them in this lifetime! wonderful and delicious entry…

    RC: Thanks so mcuh for the warm comments Dhivya. I could not agree with you more.

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