Cabbage Roll
by PK'sKitchenEquations
11 Aug 2016
This recipe has been viewed 4905 times
Cabbage leaf rolls stuffed with low-calorie stir-fry vegetables. Tastes as delicious as it sounds!
Cabbage Roll recipe - How to make Cabbage Roll
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
10 large cabbage leaves
1/2 cup grated carrot
1/4 cup diagonally cut french beans
5 sliced baby corns
1/8 cup sweet corn kernels (makai ke dane)
1/8 cup green peas
1/2 cup capsicum julienne
1/2 cup finely chopped onions
4 to 5 chopped green chillies
2 tbsp oil
1 tsp garlic (lehsun) powder
1 tsp dry red chilli flakes (paprika)
2 tsp coriander (dhania) powder
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp chole masala
salt to taste
Method
- Method
- Bring about 3-4 cups water to a boil in a large saucepan and reduce the heat to medium low.
- Add the cabbage leaves and blanch for about 20-30 minutes or until the cabbage is completely cooked and edible.
- Remove and keep aside to cool.
- Heat 1 tsp oil in a non-stick pan, add the garlic powder and red chili flakes.
- Add all the veggies along with green chili and fry on high flame for 2-3 minutes till they are cooked slightly but are yet crunchy.
- Add all the masala powders and salt and saute for another 2 minutes. You may cook them covered for another 2 minutes if you find that the veggies haven’t cooked completely.
- Remove from the flame and keep aside to cool.
- Take the cooked cabbage leaves and cut off the stem/hard bottom part of each leaf.
- Take about ¼ cup of the prepared stir-fry veggies and place it near the cut stem part of the leaf.
- Cover this with the sides of the cabbage first and then roll it up like a wrap or burrito.
- Place a toothpick to seal the edges.
- Once all the cabbage rolls are sealed, heat 1 tbsp oil in a pan and fry the cabbage rolls on both sides till they get a nice golden brown color.
- Remove from heat and serve them hot topped with marinara/pasta sauce!!
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