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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 Ingredients for the gravy: 2 Medium size onions 2 Teaspoon minced garlic 1 Medium size ripe tomato 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 2 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)
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Directions for stuffing:
1. Peel and mash the boiled potato coarsely either by hand or potato masher (do
not make a potato paste)
2. On medium high heat add 2 tablespoons of oil in a non stick 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.
1. Peel and mash the boiled potato coarsely either by hand or potato masher (do
not make a potato paste)
2. On medium high heat add 2 tablespoons of oil in a non stick 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.
In a pan add chopped onions and sauté
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Onions become light brown
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3. Add mashed potatoes, crumbled paneer, chopped green chilies and grated
ginger and mix with fried onions.
4. Sprinkle salt, coriander powder, red chili powder and mango powder, 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. Turn
the stove off, let the potatoes cool down.
ginger and mix with fried onions.
4. Sprinkle salt, coriander powder, red chili powder and mango powder, 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. Turn
the stove off, let the potatoes cool down.
Add mashed potatoes and paneer & other ingredients
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Add coriander powder, red chili powder & mango powder
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Add chopped coriander leaves and mix
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Stuffing
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Directions for making the Cabbage rolls:
1. Fill a large sauce pan to ¾ full with water, add 1 teaspoon of salt and bring it to
boil.
2. Remove the wilted, discolored, and thicker outer leaves of the cabbage to
ensure you get the leaves in best condition. With the sharp knife cut the core
from the bottom.
3. Place the whole head of cabbage head down in the boiling water. Make sure
you have enough water to completely cover the cabbage, turn the heat to high.
Periodically flip the head of cabbage so that it can cook on all the sides.
1. Fill a large sauce pan to ¾ full with water, add 1 teaspoon of salt and bring it to
boil.
2. Remove the wilted, discolored, and thicker outer leaves of the cabbage to
ensure you get the leaves in best condition. With the sharp knife cut the core
from the bottom.
3. Place the whole head of cabbage head down in the boiling water. Make sure
you have enough water to completely cover the cabbage, turn the heat to high.
Periodically flip the head of cabbage so that it can cook on all the sides.
In a pan boil the water
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Place the cabbage in boiling water
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4. In about 5 to 6 minutes leaves should start to come apart. With the tongs take
the leaves out of the boiling water carefully so that they do not tear, shake the
water off and place them in a plate. Do not boil the cabbage leaves for too long
they should be just tender enough to roll.
5. When you have taken the needed leaves out remove the cabbage from the water
and set it aside.
the leaves out of the boiling water carefully so that they do not tear, shake the
water off and place them in a plate. Do not boil the cabbage leaves for too long
they should be just tender enough to roll.
5. When you have taken the needed leaves out remove the cabbage from the water
and set it aside.
With the tongs take the leaves out
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Cabbage leaves
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6. 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.
7. 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.
7. If the cabbage leave is too big then cut it big enough to make 2” to 2½ “roll.
Remove cabbage leaf rib
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Place the stuffing on the leaf
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8. 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.
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.
Fold both sides of the leaf
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Roll the leaf
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Secure the roll with a toothpick
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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 minced onions and garlic
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Onions are fried
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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 the 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 the 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 the onion masala
frequently.
Add tomato puree
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Add yogurt and mix
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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.
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 mix with onion masala
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9. Add grated ginger, chopped green chilies, garam masala in the gravy and
mix and let it cook.
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.
mix and let it cook.
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.
Add grated ginger and chopped green chilies
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Add milk in the gravy and mix
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11. Once onion masala and milk blend in together add 1 cup of water and
bring it to boil, add cabbage rolls. With the spoon cover the rolls with the gravy. 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.
12. When ready to serve gently transfer the curry into a serving dish and garnish it
with coriander leaves.
bring it to boil, add cabbage rolls. With the spoon cover the rolls with the gravy. 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.
12. When ready to serve gently transfer the curry into a serving dish and garnish it
with coriander leaves.
Gravy is ready
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Add stuffed cabbage rolls
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Cover the cabbage rolls with the gravy
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Cover the pan and simmer the rolls
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Stuffed cabbage rolls are ready
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Stuffed Cabbage rolls
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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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