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.
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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 not using Paneer then boil two Medium size Potatoes) Ingredients for the gravy: 2 Medium size onions 2 Teaspoon minced garlic 2 Small size ripe tomatoes pureed or 2 Tablespoons tomato sauce 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 2 Tablespoons of chopped coriander leaves Cooking measurement conversion Measurement converter |
Cabbage (Bandh gobi)
Potato, Paneer, Chili, Ginger, Garlic, Chopped, Onion, Oil &
Coriander leaves 
Onions, Tomatoes, Ginger, Garlic, Yogurt, Green Chili,
Milk & Coriander laves |
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)
Boiled and peeled Potato
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Mash the Potato
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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, chopped onions & minced garlic and saute
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Onion become light brown
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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
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Mix every thing together
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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
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Mix spices with Potato & Paneer
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5.Sprinkle some oil if needed.
Sprinkle oil over potato & paneer
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Potatoes are fried
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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
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Mix coriander leaves
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Cabbage roll stuffing is ready
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Potato Paneer stuffing.
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Directions for making the Cabbage rolls:
1. 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. 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
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Rinse the cabbage in running water
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3. With the sharp knife cut the core from the bottom.
Cut the core of Cabbage
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Cored cabbage
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4. Take a large enough pot to accommodate the size of the head of cabbage and
fill half way with water and add salt.
5. 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.
5. 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.
Add water in a pan & add salt & mix
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Bring water to boil
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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.
7. Periodically with a fork or a spoon flip the head of cabbage so that it can cook
on all the sides.
Place the cabbage in the boiling water
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with a fork or a spoon flip the cabbage
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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.
10. Carefully gently remove the leaf from cabbage so that they do not tear, shake
the water off and place on a plate with paper towel. Continue the process
until all the needed leaves are removed. Do not boil the cabbage for long
leaves 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.
10. Carefully gently remove the leaf from cabbage so that they do not tear, shake
the water off and place on a plate with paper towel. Continue the process
until all the needed leaves are removed. Do not boil the cabbage for long
leaves 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
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Remove the leaves out of the water
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Cabbage leaves
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Take the leftover cabbage out the pot
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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
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Cut the leaf in half
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Half cut Leaf
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Cabbage leaves for stuffing
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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, then secure it with a toothpick, keep the roll aside.
Repeat this process until you roll all the leaves.
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, then secure it with a toothpick, keep the roll aside.
Repeat this process until you roll all the leaves.
Spread a leaf
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Place the stuffing on the leaf
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Fold both side of the leaf
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Roll the leaf
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Insert the toothpick to secure the roll
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Stuffed cabbage rolls
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Directions for making the gravy:
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
2. 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.
1. Use a food chopper or blender to mince the onions and garlic. Mixture should
be Coarse.
2. 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.
In a pan add oil, minced Onions & Garlic
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Onions become light brown
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3. While onion mixture cooks add the tomato to the same food chopper or blender
and puree.
4. Once the onion water evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
5. 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.
and puree.
4. Once the onion water evaporated turn the heat down to medium and let the
onions fry for 8 to 9 minutes, frequently stir the onions.
5. 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.
Add Coriander powder, Turmeric powder and Red chili powder
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Mix spices with fried onions
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6. Add Tomato puree and yogurt. With the tomato puree and yogurt onion masala
become watery turn the heat to high for 2 to 3 minutes, so that water evaporates
quickly and then turn the heat down. Keep stirring onion masala frequently.
become watery turn the heat to high for 2 to 3 minutes, so that water evaporates
quickly and then turn the heat down. Keep stirring onion masala frequently.
Add Tomato puree
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Mix tomato puree well
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Add yogurt
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Mix yogurt well
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7. Once all the water evaporated and you see the oil in the pan that means onion
masala is done.
8. Add 3 cups of water and salt, mix with onion masala, cover the pan and cook
for 10 minutes.
masala is done.
8. Add 3 cups of water and salt, mix with onion masala, cover the pan and cook
for 10 minutes.
Onion Masala is done
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Add water and salt
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Cover the Pan & cook the gravy
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Gravy is cooked
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9. 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 & mix
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Add garam masala and mix
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10. 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.
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.
Gravy is cooked
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Add Milk in the gravy and mix
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Mix Milk with gray well
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Gravy is cooked
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11. Once onion masala and milk blend in together add 1 cup of water and
bring it to boil.
12. Add cabbage rolls in the gravy. With the spoon cover the rolls with the
gravy.
bring it to boil.
12. Add cabbage rolls in the gravy. With the spoon cover the rolls with the
gravy.
Add water in the gravy & mix
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Add stuffed cabbage rolls in the gravy
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13. With the spoon cover the rolls with the gravy.
Cover the rolls with gravy
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Cabbage rolls are covered with gravy
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13 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
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Stuffed Cabbage Rolls are cooked
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14. When ready to serve gently transfer the curry into a serving dish and garnish it
with coriander leaves.
with coriander leaves.
Gently take the Stuffed rolls out
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Cabbage rolls
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Stuffed Cabbage rolls
Tips:
1. Gravy becomes thicker as it cool down, add some water and boil it on low heat.
1. Gravy becomes thicker as it cool down, add some water and boil it on low heat.
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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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