Last updated on July 29, 2025
Looking for a gluten-free, vegan, low-carb snack that’s also delicious? This Keto Vegan, Gluten-Free Cabbage Cutlet recipe ticks all the boxes. Made from finely chopped cabbage, warm Indian spices, and seed flour, these cutlets are shallow-fried and come loaded with healthy fats, plant-based protein, and fiber. This healthy snack is perfect for those following a Ketogenic Lifestyle with a low-carb, healthy-fat diet.
I tried this recipe that came from my “what’s in the fridge?” moments. I was craving something tasty, but was not in the mood for almond flour crackers. As soon as I spotted some leftover cabbage and a few other ingredients in my kitchen, I was ready to experiment with another low-carb snack recipe.
Since that day, this easy recipe has been my go-to whenever I want to indulge in something hearty yet clean. This is such a lifesaver for me on busy evenings or when some guests drop by suddenly. You can also store them in the fridge for up to a few days and indulge when you feel like having a filling snack. Trust me—you’d keep coming back to them, no matter whether you follow keto or not.
Keto Cabbage Cutlet Recipe
Priya Dogra
This Keto Vegan, Gluten-Free Cabbage Cutlet recipe ticks all the boxes. Made from finely chopped cabbage, warm Indian spices, and seed flour, these cutlets are shallow-fried and come loaded with healthy fats, plant-based protein, and fiber.
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Snack
Cuisine Indian
Servings 10
Calories 8 kcal
- 1/3 cup pumpkin seeds
- 1/3 sunflower seeds
- 200 g finely chopped cabbage
- 2-3 finely chopped green chilies
- Finely chopped fresh coriander leaves
- 1 tbsp ginger garlic paste
- 1/4 tsp turmeric
- 1/2 tsp black pepper ppowder
- 2 tbsp powdered flax seeds
- 1 tsp red chili powder
- 2 tbsp white sesame seeds
- 1/2 lemon juice
- Salt to taste
Put 1/3 cup sunflower seeds and 1/3 cup pumpkin seeds in a blender and grind to a fine powder.
Take another bowl and add finely chopped cabbage along with the rest of the ingredients.
Also, add the ground sunflower seeds and pumpkin seed powder to the above bowl of mixture.
Further add 2 tbsp white sesame seeds and ½ lemon juice.Mix well to ensure all ingredients blend perfectly. Take a frying pan and add some oil to it. Heat oil in a pan and shallow-fry the cabbage cutlets on a medium flame.
Add sesame seeds to the cutlets and gently press while frying (optional).Cook for 3 minutes on each side till the cutlets are cooked well. Add 1 tbsp of oil to the other side of the cutlet while flipping (if required).Your delicious cutlets are ready to serve with Red Bell Pepper Chutney or any other chutney of your choice.
Nutritional Value:
Carbohydrates 8gms
Fiber 3gms
Fat 18gms
Protein 7gms
Keyword Keto Vegan, Gluten-Free Cabbage Cutlet recipe
This recipe is proof that clean eating on a Keto journey does not have to be bland. Being someone who has been on the Keto diet for years, this Keto Vegan, Gluten-Free Cabbage Cutlet Recipe is a keeper.
You may bookmark it, and don’t forget to tag me on Facebook or Instagram if you post your culinary creation online. I would love to see how it turned out for you. If you like cutlets, you can also try my Keto Paneer Cutlets recipe.
Until next time—live vibrantly and stay keto strong!
