Stuffed Cabbage rolls curry
(Bandh gobi ki rolls)
Cabbage roll (bandh gobi ki roll) is a dish consisting of cabbage leaves wrapped around in a variety of fillings. These cabbage rolls are the vegetarian version of meat stuffed cabbage rolls.
Cabbage rolls can be shallow fried or deep fried and served as a snack or simmered them in the spicy gravy and served them as a main course. Cabbage rolls are an excellent dish to make all year around. They are very easy to make, so try them and experiment with different stuffing and I am sure they will be the center of attention in your next dinner party.
Cabbage rolls can be shallow fried or deep fried and served as a snack or simmered them in the spicy gravy and served them as a main course. Cabbage rolls are an excellent dish to make all year around. They are very easy to make, so try them and experiment with different stuffing and I am sure they will be the center of attention in your next dinner party.
Ingredients for the stuffing:
12 Cabbage leaves
2 Medium size potatoes - boiled
½ Cup paneer – crumbled (optional)
1 Medium green chili – chopped
1 Medium onion – fine chopped
½ Teaspoon minced garlic
½ Teaspoon fresh grated ginger
½ Teaspoon red chili powder
1 Teaspoon coriander powder
1 Teaspoon mango powder (Amchoor)
1 Teaspoon salt or to your taste
1 Tablespoon chopped coriander leaves
2 Tablespoons vegetable oil
(If you are using Paneer then boil one medium size Potatoes)
Ingredients for the gravy:
2 Medium size onions
2 Teaspoon minced garlic
2 Small size ripe tomatoes
1 Tablespoon ginger- fine grated
1 Medium green chili–chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk or cream-optional
2 Tablespoons of chopped coriander leaves
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12 Cabbage leaves
2 Medium size potatoes - boiled
½ Cup paneer – crumbled (optional)
1 Medium green chili – chopped
1 Medium onion – fine chopped
½ Teaspoon minced garlic
½ Teaspoon fresh grated ginger
½ Teaspoon red chili powder
1 Teaspoon coriander powder
1 Teaspoon mango powder (Amchoor)
1 Teaspoon salt or to your taste
1 Tablespoon chopped coriander leaves
2 Tablespoons vegetable oil
(If you are using Paneer then boil one medium size Potatoes)
Ingredients for the gravy:
2 Medium size onions
2 Teaspoon minced garlic
2 Small size ripe tomatoes
1 Tablespoon ginger- fine grated
1 Medium green chili–chopped
3 Tablespoons plain yogurt
2 Teaspoons coriander powder
½ Teaspoon red chili powder
½ Teaspoon turmeric powder (Haldi)
½ Teaspoon garam masala powder
3 Tablespoons vegetable oil
1 Teaspoon salt or to your taste
½ Cup of whole milk or cream-optional
2 Tablespoons of chopped coriander leaves
Cooking measurement conversion
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Cabbage (Bandh Gobi)
Ingredients for the stuffing:
Potato-Boiled
|
Paneer-crumbled
|
Onion-chopped
Coriander powder
Green chili-chopped
|
Garlic-Minced
Red chili powder
Salt
|
Ginger-Grated
Mango powder
Oil
|
Ingredients for the gravy:
Onion, Tomatoes, Garlic, Ginger, Green chili & coriander leaves
Coriander powder
Garam masala
Yogurt
salt
|
Red chili powder
Ginger-grated
Milk or cream
Oil
|
Turmeric powder
Green chili-chopped
Coriander leaves-chopped
Water
|
Directions for stuffing:
1. Peel and mash the boiled potato coarsely either by hand or potato masher
(Do not make a potato paste)
1. Peel and mash the boiled potato coarsely either by hand or potato masher
(Do not make a potato paste)
Coarsely mash potato
Mashed potato
2. On medium high heat add 2 tablespoons of oil in a nonstick frying pan or
heavy bottom stainless steel pan, add chopped onions and minced garlic and
sauté them for 5 to 6 minutes or until they become light brown.
heavy bottom stainless steel pan, add chopped onions and minced garlic and
sauté them for 5 to 6 minutes or until they become light brown.
In a pan add oil
In the pan add chopped onion & minced garlic
Mix onion & garlic with oil and sauté
Onion become light brown
3. Add mashed potatoes, crumbled Paneer, chopped green chilies and grated
ginger and mix with fried onions.
ginger and mix with fried onions.
Add mashed potatoes, Paneer, ginger & green chilies
Mix all the ingredients together
4. Sprinkle salt, Coriander powder, red chili powder and Mango powder and mix
with potatoes and onions, and fry them for 5 to 6 minutes, while potatoes are
cooking flip them upside down few times, so that they get fried evenly.
with potatoes and onions, and fry them for 5 to 6 minutes, while potatoes are
cooking flip them upside down few times, so that they get fried evenly.
Add Coriander powder, Red chili powder, Mango powder & salt
Mix spices with other ingredients
5.Sprinkle some oil if needed.
Sprinkle oil over potato & paneer and mix
Potatoes are cooked
6. Once Potatoes are fried sprinkle chopped coriander leaves and mix. Turn the
stove off. let the potatoes cool down.
stove off. let the potatoes cool down.
Sprinkle chopped coriander leaves and mix
Cabbage roll stuffing is ready
Stuffed cabbage roll stuffing
Directions for making the Cabbage rolls:
1. Before coring cabbage, always remove the wilted, discolored, and thicker
outer leaves of the cabbage to ensure you get the leaves in best condition.
2. Rinse Cabbage thoroughly in running water to remove any dirt or pesticides.
1. Before coring cabbage, always remove the wilted, discolored, and thicker
outer leaves of the cabbage to ensure you get the leaves in best condition.
2. Rinse Cabbage thoroughly in running water to remove any dirt or pesticides.
Remove wilted, thinker outer leaves
Wash cabbage in running water
3. Use a sharp kitchen knife and cut off the stem of the cabbage head, trim off any
portion of the stem that extends below the bottom of the cabbage head.
4. Carefully cut a cone shape around the core at the bottom of the cabbage head,
leaving the whole cabbage.
portion of the stem that extends below the bottom of the cabbage head.
4. Carefully cut a cone shape around the core at the bottom of the cabbage head,
leaving the whole cabbage.
Cut the stem off
Remove the core from the head of cabbage
5 Take a large enough pot to accommodate the size of the head of cabbage and
fill half way with water and add salt.
6. Test the amount of water needed by placing the cabbage head in it before
you heat the water; you need enough water to cover the head but still leave an
inch or two of free space at the top of the pot. Otherwise, you will end up
with boiling water overflowing, or not have enough to cover the cabbage.
fill half way with water and add salt.
6. Test the amount of water needed by placing the cabbage head in it before
you heat the water; you need enough water to cover the head but still leave an
inch or two of free space at the top of the pot. Otherwise, you will end up
with boiling water overflowing, or not have enough to cover the cabbage.
In a pan add water and salt & mix
Bring water to boil
6. Place the whole head of cabbage in the boiling water.
7. Periodically with a fork or a spoon flip the head of cabbage so that it can cook
on all the sides and leaves soften evenly.
7. Periodically with a fork or a spoon flip the head of cabbage so that it can cook
on all the sides and leaves soften evenly.
Place the cabbage in the boiling water
With a fork or a spoon flip the cabbage
8. In about 4 to 5 minutes' you will see the edge of the outer cabbage leaves start
to curl. With tongs or a knife check if you can pull out the leaves.
9. As the outer leaves become loose, use a pair of tongs to gently wiggle them
free from the head of cabbage so that they do not tear.
10. Carefully gently remove the leaf from cabbage so that they do not tear.
Place the leaves in strainer to drain and cool off. Draining and cooling
blanched cabbage leaves in a strainer is to removes excess water and makes
the leaves safe and easy to handle when rolling
11. Continue the process until all the needed leaves are removed. Do not boil the
cabbage for longleaves should be just tender enough to roll.
11. Once you take out needed cabbage leaves take the rest of the cabbage out of
the boiling water and use it for another dish.
to curl. With tongs or a knife check if you can pull out the leaves.
9. As the outer leaves become loose, use a pair of tongs to gently wiggle them
free from the head of cabbage so that they do not tear.
10. Carefully gently remove the leaf from cabbage so that they do not tear.
Place the leaves in strainer to drain and cool off. Draining and cooling
blanched cabbage leaves in a strainer is to removes excess water and makes
the leaves safe and easy to handle when rolling
11. Continue the process until all the needed leaves are removed. Do not boil the
cabbage for longleaves should be just tender enough to roll.
11. Once you take out needed cabbage leaves take the rest of the cabbage out of
the boiling water and use it for another dish.
Cabbage is boiled
Remove the leaves out of the water
Place the leaves in strainer to drain and cool off
Cabbage leaves
Take the leftover cabbage out the pot
12. Take one leave at time and spread it on the cutting board and run a sharp knife
along the back of the cabbage leaves to remove most of the cabbage leaf rib.
This will make them easier to roll.
13 If the cabbage leave is too big then cut it big enough to make 2” to 2½ “roll.
along the back of the cabbage leaves to remove most of the cabbage leaf rib.
This will make them easier to roll.
13 If the cabbage leave is too big then cut it big enough to make 2” to 2½ “roll.
Remove the cabbage leaf rib off
Cut the leaf in half
Half cut Leaf
Cabbage leaves for stuffing
14. Spread a cabbage leaf on the rolling board.
15. Now take 1 tablespoon full of stuffing and place it towards the bottom of the
leave. First fold both sides of the leaf to seal the edges then roll the leaf like
you will fold sleeping bag,
16. To keep your cabbage rolls closed securely, insert a toothpick horizontally
or diagonally through the edge of the final cabbage flap and push it deep into
the center of the roll. Make sure to remove all toothpicks before serving to
prevent any choking hazards. Repeat with the remaining leaves and filling.
15. Now take 1 tablespoon full of stuffing and place it towards the bottom of the
leave. First fold both sides of the leaf to seal the edges then roll the leaf like
you will fold sleeping bag,
16. To keep your cabbage rolls closed securely, insert a toothpick horizontally
or diagonally through the edge of the final cabbage flap and push it deep into
the center of the roll. Make sure to remove all toothpicks before serving to
prevent any choking hazards. Repeat with the remaining leaves and filling.
Spread a cabbage leaf
Place the stuffing on the leaf
Fold both side of the leaf
Roll the leaf
Insert the toothpick to secure the roll
Stuffed cabbage rolls
Directions for making the gravy:
1.Chop onions and garlic.
2. Use a food chopper or blender to mince the Onions and Garlic.
1.Chop onions and garlic.
2. Use a food chopper or blender to mince the Onions and Garlic.
Onion-chopped
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Garlic-sliced
|
In a chopper add chipped onion & garlic
|
Mince onion and garlic
|
3. On high heat add the oil in a wide nonstick frying pan, add minced onions and
garlic and sauté them while periodically stirring. Onions will have a lot of
water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
garlic and sauté them while periodically stirring. Onions will have a lot of
water so for the first 8 to 10 minutes keep the heat high so that all the onion
water evaporates quickly.
In a pan add oil
Add minced onion & garlic
Mix minced onion with oil & fry
4. Once the onion water has evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
onions fry for 8 to 9 minutes, frequently stir the onions.
Let the onion fry
5. While onion mixture cooks chop tomatoes add the tomato to the same food
chopper or blender and puree.
chopper or blender and puree.
Tomatoes-chopped
In the chopper add chopped tomatoes
|
Puree tomatoes
|
6. Once the onions become light brown add coriander powder, red chili powder,
turmeric powder and mix with the fried onion and fry for few seconds.
turmeric powder and mix with the fried onion and fry for few seconds.
Onion become light brown
Add Coriander powder, red chili powder & Turmeric powder
Mix spices with fried Onions
7. Add tomato puree and mix with fried onion and spices.
Add tomato puree
Mix tomato puree with fried onions & spices
8. Add yogurt, mix everything together. With the tomatoes and yogurt onion
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
masala becomes watery, turn the heat to high for 2 to 3 minutes, so that water
evaporates quickly and then turn the heat down.
Add yogurt
Mix yogurt well with onion masala
Yogurt and tomato puree are mixed well
9. Let the onion masala cook. Frequently keep stirring the onion masala, once
all the water evaporated and you see the oil in the pan that means onion masala
is done.
all the water evaporated and you see the oil in the pan that means onion masala
is done.
Let the onion masala cook
Onion masala is ready
10. Add 3 cups of water and salt, mix with onion masala, cover the pan and cook
for 10 minutes.
for 10 minutes.
Add water in gravy
Add salt and mix
Cover the Pan & cook the gravy
Gravy is cooked
11. Add grated ginger, chopped green chilies, garam masala in the gravy and
mix and let it cook.
mix and let it cook.
Add ginger, green chilies & garam masala and mix
12. Once half of the water evaporated form the gravy add ½ cup of milk and mix
it well with the gravy and stir constantly for 1 minute so that milk blend in
well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently
stirring the gravy. Milk binds the gravy with onion masala together.
(Milk is added to Indian curry gravies to thicken the sauce, and create a
smooth, velvety texture)
it well with the gravy and stir constantly for 1 minute so that milk blend in
well with the gravy. Let the gravy cook for 8 to 10 minutes, while frequently
stirring the gravy. Milk binds the gravy with onion masala together.
(Milk is added to Indian curry gravies to thicken the sauce, and create a
smooth, velvety texture)
Gravy is ready
Add Milk in the gravy and mix
Mix Milk with gray well
13. Once onion masala and milk blend in together add 1 cup of water and
bring it to boil.
bring it to boil.
Gravy is cooked
Add water in the gravy
14. Add cabbage rolls in the gravy. With the spoon cover the rolls with the
gravy.
gravy.
Add stuffed cabbage rolls in the gravy
15. With the spoon cover the rolls with the gravy.
Cover the rolls with gravy
Cabbage rolls are covered with gravy
16. Cover the pan with the lid and let them simmer on low heat for 10 to 15
minutes or until cabbage roll become tender and you have the desired
consistency of gravy. Turn the stove off.
minutes or until cabbage roll become tender and you have the desired
consistency of gravy. Turn the stove off.
Cover the Pan and simmer
Stuffed Cabbage Rolls are cooked
17. When ready to serve heat and with a cooking tongs gently transfer the curry
into a serving dish and garnish it with coriander leaves.
into a serving dish and garnish it with coriander leaves.
Gently take the Stuffed rolls out
Stuffed cabbage rolls
Tips:
1. Gravy becomes thicker as it cools down, add some water and boil it on low
heat.
1. Gravy becomes thicker as it cools down, add some water and boil it on low
heat.
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Stuffed potatoes Stuffed banana peppers (pickle peppers)
Stuffed karela Stuffed okras (bhindi)
Stuffed eggplants Stuffed paneer koftas
Stuffed bell peppers (capsicums, shimla mirch)
Stuffed potatoes Stuffed banana peppers (pickle peppers)
Stuffed karela Stuffed okras (bhindi)
Stuffed eggplants Stuffed paneer koftas
Stuffed bell peppers (capsicums, shimla mirch)
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