Beetroot-Cabbage Topping

Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

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  • 5 slices - brown whole Wheat bread
  • 1 tbsp - Butter
  • 1 - Beetroot
  • 1 - large potato, boiled and cooled
  • 150 g - cabbage, shredded very finely
  • 1 cup - cheese, grated
  • 1 tsp - white Vinegar
  • 1 tsp - Lemon juice
  • To taste - salt
  • To taste - pepper
  • 1/4 tsp - bread crumbs
  • Little - grated cheese, for garnishing

How to Make Beetroot-Cabbage Topping

  • Butter the bread slices with half the butter on both sides and keep aside.
  • Wash and microwave beetroot for 1 minute, peel the skin and keep aside to cool.
  • Make thin round slices of beetroot.
  • Sprinkle cabbage with salt, vinegar, pepper, sugar and lemon juice.
  • Toss and keep it aside for 10-15 minutes.
  • Grate the potato. Add cheese, salt, pepper and mix well.
  • Spread a little mixture on one side of slice.
  • Press down gently, repeat for all slices.
  • Grill the slices in a hot oven at 220 degree C for 8-10 minutes, till crisp.
  • Remove from oven.
  • Arrange beetroot slices on potato bake.
  • Add some more potato mixture over the beetroot.
  • Sprinkle seasoned cabbage and some grated cheese for garnish.
  • Serve hot and crisp, with chilli and tomato sauces.