Stuffed Cabbage Rolls bring together simple ingredients to create something truly special. I first learned this recipe from my grandmother, and it’s become a family favorite. The blend of lentils with Indian spices creates a filling that’s both nutritious and tasty. The cabbage wrapping adds a lovely texture and makes these rolls fun to eat.
About the Recipe
This recipe puts a Indian spin on traditional cabbage rolls. Instead of meat, we use protein-packed lentils seasoned with warm spices. The cabbage leaves become soft and tender after steaming, while the cloves add both flavor and help keep the rolls together. It’s a great way to include more vegetables and lentils in your diet.
Why You’ll Love This Recipe
These rolls are perfect for busy weeknights because you can make them ahead. They’re also great for lunch boxes. The filling is customizable – you can adjust the spice level to your taste. Kids love them because they’re fun to eat, and parents love them because they’re packed with nutrients. The best part? They look impressive but are actually simple to make.
Stuffed Cabbage Rolls
Cooking Tips
– Don’t overfill the cabbage leaves – they might tear while rolling
– Make sure the cabbage leaves are completely dry before filling
– Steam the rolls in a single layer for even cooking
– If the leaves are too stiff, blanch them a bit longer
– Cut out thick stem portions from leaves for easier rolling
Serving and Storing Suggestions
Serves 4-5 people. Total prep time: 45 minutes. Serve hot with mint chutney or your favorite sauce. Store in an airtight container in the fridge for up to 3 days. Reheat by steaming for 2-3 minutes.
Similar Recipes
- 1. Stuffed Bell Peppers
- 2. Steamed Vegetable Dumplings
- 3. Lentil-stuffed Grape Leaves
Nutrient Benefits
These rolls pack a nutritional punch. Cabbage is rich in vitamin C and fiber. Lentils provide protein and iron. The spices offer anti-inflammatory benefits. This dish is naturally vegetarian and can be made gluten-free.
Stuffed Cabbage Rolls
Ingredients
- 20 Cabbage Leaves (tender)
- Coriander Leaves (few)
- 20 Cloves
For the Filling:
- 100 gms Moong Dal (soaked for 1 hour)
- 100 gms Bengal Gram Dal (soaked for 1 hour)
- 12 to 15 Dry Red Chillies (adjust as per taste)
- Asafoetida Powder (little)
- Salt as per taste
- Turmeric Powder as per taste
For Tempering:
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2 tsp Oil
- 2 Onions (medium, chopped)
Instructions
- Soak the cabbage leaves in hot water for 2 minutes and dip them in cold water.
- Drain well and keep aside.
- Grind all the filling ingredients, without adding water, to a fine coarse consistency (like rava/sooji).
- Heat oil for tempering.
- Fry the mustard seeds and cumin seeds for a minute.
- Add the onions and saute for 2 to 4 minutes.
- Add salt and turmeric powder.
- Saute for another minute and add to the ground filling.
- Mix well.
- Keep 1 or 2 tblsp of the filling inside each cabbage leaf.
- Roll them tightly and secure the edges with a clove.
- Steam cook for 10 minutes and transfer to a serving plate.
- Garnish with coriander leaves.
- Serve.
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Frequently Asked Questions
Can I make these rolls ahead of time?
Yes. You can prepare them up to a day ahead. Store uncooked rolls in the fridge and steam just before serving.
What can I use instead of moong dal?
Yellow split peas work well as a substitute. They’ll need the same soaking time and provide similar texture.
How do I prevent the rolls from unraveling while cooking?
Make sure to roll them tightly and secure each roll with a clove. You can also place them seam-side down while steaming.
