These Stuffed Cabbage Rolls are tender cabbage leaves crammed with a spicy lentil combination, steamed to perfection, and held along with fragrant cloves. They’re straightforward to make, stuffed with protein, and ideal for each on a regular basis meals and particular events.
Stuffed Cabbage Rolls convey collectively easy components to create one thing really particular. I first realized this recipe from my grandmother, and it’s change into a household favourite. The mix of lentils with Indian spices creates a filling that’s each nutritious and attractive. The cabbage wrapping provides a beautiful texture and makes these rolls enjoyable to eat.
Concerning the Recipe
This recipe places a Indian spin on conventional cabbage rolls. As a substitute of meat, we use protein-packed lentils seasoned with heat spices. The cabbage leaves change into delicate and tender after steaming, whereas the cloves add each taste and assist preserve the rolls collectively. It’s a good way to embrace extra greens and lentils in your eating regimen.
Stuffed Cabbage Rolls
Stuffed Cabbage Rolls
These Stuffed Cabbage Rolls are tender cabbage leaves crammed with a spicy lentil combination, steamed to perfection, and held along with fragrant cloves. They’re straightforward to make, stuffed with protein, and ideal for each on a regular basis meals and particular events.
Substances
- 20 Cabbage Leaves (tender)
- Coriander Leaves (few)
- 20 Cloves
For the Filling:
- 100 gms Moong Dal (soaked for 1 hour)
- 100 gms Bengal Gram Dal (soaked for 1 hour)
- 12 to fifteen Dry Purple Chillies (regulate as per style)
- Asafoetida Powder (little)
- Salt as per style
- Turmeric Powder as per style
For Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tsp Oil
- 2 Onions (medium, chopped)
Directions
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Soak the cabbage leaves in sizzling water for two minutes and dip them in chilly water.
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Drain nicely and preserve apart.
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Grind all of the filling components, with out including water, to a fantastic coarse consistency (like rava/sooji).
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Warmth oil for tempering.
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Fry the mustard seeds and cumin seeds for a minute.
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Add the onions and saute for two to 4 minutes.
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Add salt and turmeric powder.
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Saute for one more minute and add to the bottom filling.
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Combine nicely.
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Preserve 1 or 2 tblsp of the filling inside every cabbage leaf.
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Roll them tightly and safe the perimeters with a clove.
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Steam cook dinner for 10 minutes and switch to a serving plate.
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Garnish with coriander leaves.
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Serve.
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Often Requested Questions
Can I make these rolls forward of time?
Sure. You may put together them as much as a day forward. Retailer raw rolls within the fridge and steam simply earlier than serving.
What can I take advantage of as an alternative of moong dal?
Yellow break up peas work nicely in its place. They’ll want the identical soaking time and supply comparable texture.
How do I forestall the rolls from unraveling whereas cooking?
Ensure to roll them tightly and safe every roll with a clove. You can even place them seam-side down whereas steaming.
