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Stuffed Cabbage Rolls


Rolls are my one of my favorite categories of food; spring rolls, taco rolls, frankies, shawarmas, I just love it all. I wanted to try a more healthy version for myself, so I decided to experiment with some cabbage rolls. I looked up some recipes online, but I decided to create my own version. So, this is my recipe and as is my usual M.O., it's easy and soulful 😉😉. A healthy, low calorie, vegan version of rolls and it packs a punch in terms of flavor and taste. Perfect for your lunch/dinner. Hope you like it. 😊😊

PREP TIME: 10 mins
 COOK TIME: 20 mins
  • 6-7 leaves of cabbage
  • 1 onion (thin sliced)
  • ¼ cup red and yellow bell pepper (thin sliced)
  • ¼ cup mushrooms (fine chopped)
  • 1 cup leftover rice
  • ¼ cup capsicum (thin sliced)
  • ½ spoon ginger garlic paste
  • 1 green chilli
  • 1 tsp vinegar
  • 1 tsp green chilli paste
  • 1 tsp schezwan chutney
  • 1 tsp tomato sauce/ketchup
  • salt
  • pepper
  • oil

 1. Stir Fry Veggies: Add some oil in a pan, add the onions and cook this till the onions turn slight pink. Now, add ginger garlic paste, veggies, green chilli paste, schezwan sauce, tomato sauce, vinegar, salt, pepper and mix them well. Cook the vegges for a min or two. Add the rice and mix it well with the vegges. Remove this and set aside.
2. Blanch Cabbage: Add 4 cups of water and some salt in a kadai. Once the water is hot and almost boiling, drop your cabbage leaves slowly. Blanch this for 5-6 mins on a medium flame. Remove this and set aside on a plate. If you have a small cabbage just chop off the bottom and blanch it whole. It is easier to remove the leaves this way.
3. Roll and Steam: Slit the root of the cabbage because it takes longer to cook and will result in a different texture. Place your filling and slowly roll the leaves lengthwise. Set it aside on a plate. Now, lightly oil the surface and steam the rolls for about 12 mins. I used a idli vessel for this. Enjoy your amazing rolls with some salad or sauce for healthy meal.

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