Friday, 4 January 2013

Cabbage rolls

Hi, cabbage rolls belong to pondicherry cuisine, indo-french  fusion food.  Traditionally, cabbage leaves are cooked in hot water, filling with unusual stuffing of cooked rice, minced meat, beef or pork along with selected seasonings.  You can also update it with grated steamed vegetables or scrambled eggs... So, off to recipe

Ingredients required

  • Cabbage-one large sized
  • Cloves- as needed

For the stuffing

  • 2 tsp of cooked rice
  • 1 egg
  • 4 tsp grated carrot
  • 2 tsp finely chopped beans
  • 2 tsp finely chopped cabbage
  • 1/2 tsp jeera powder(optional)
  • 1/4 tsp salt
  • 1/4 tsp soy sauce


Very carefully peel 4-5outermost layers of cabbage.  Take those layers and boil them in hot water for ten minutes.

In meantime, heat tawa, add carrot, beans and cabbage.  Saute them with jeera powder, salt.  

Make one corner and break an egg.  Scramble the eggs and at the sametime, mix it with carrot-beans duo alternatively

When completely mixed, add rice and soy sauce.  Your filling is now ready

Take steamed cabbage layers, place stuffing and fold into four.  Traditionally they use toothpicks to hold the stuffing, here i inserted cloves.

Yeah, pinned it up with two cloves...

Beautiful cabbage rolls is now ready... u can add it up in ur favourite soups, or in noodles.  Also can be had raw with vegetable salad platter.  Wanna know how i ate??   Have patience and scroll below :)

I just tawa-fried the rolls till they turned golden brown (by adding 1/2 tsp of oil) and had with schezwan sauce.... it was very yummy indeed!!!!

Hmmm.... yummy n delecious tooooo

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