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Tuesday, 2 June 2015

Cabbage Spring Roll


          These are vegetarian spring rolls that can be served as appetizers or they can be had as light snacks anytime of the day. It is very simple to make and very nutritious and healthy too. Stuffing can be of any veggies available. They can also be made with boiled and shredded chicken for a non-veg. version.

          Here in this recipe I used assorted bell peppers along with onion, ginger and garlic. The flavouring agents are chili sauce, sesame oil, pepper, sesame seeds and some coarsely ground peanuts. So here is a step by step guide with pictures to prepare this exotic dish.








  • 4-5 cabbage leaves
  • 1 cup assorted bell peppers, sliced
  • 1 tbsp. oil
  • 1 onion, sliced
  • 2-3 garlic cloves, chopped
  • 1" ginger, chopped
  • 1-2 green chilies, chopped
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tbsp. red chili sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. sesame seeds
  • 2 tbsp. roasted peanuts, coarsely ground
  • 2 tbsp. coriander leaves, chopped
  • sliced onion, sliced bell peppers & coriander leaves to garnish (opt)








          Blanch the cabbage leaves in boiling hot water for a minute or boil them for 5 minutes if the leaves are thick. Drain them after they turn translucent. Refresh them in cold water and keep aside.

          Heat oil in a pan and saute the onion, ginger, garlic and green chilies till the onions turn translucent. Add the bell peppers and saute for a minute.

          Now add all the rest of the ingredients, except cabbage leaves and coriander leaves. Saute for a minute and keep aside to cool down.

          Take each cabbage leaf and place 2 tbsp. of the stuffing on it, followed by 1 tsp. of the coriander leaves.

          Gently roll the cabbage leaf and place them on a serving plate. Make similar rolls out of the remaining cabbage leaves. Serve along with tomato sauce as perfect appetizers






                              Blanch the cabbage leaves in boiling water till translucent.



                                Drain and refresh in cold water. Keep aside.



                       Heat oil in a pan and saute the onion, ginger, garlic and green chilies.



                                Add the sliced bell peppers and saute for a minute.



                    Add the salt, pepper powder, sesame seeds, sesame oil, chili sauce and 
                    ground peanuts.



                               Mix well and saute for a minute. Keep aside.



                  Take a cabbage leaf and place some of the stuffing and coriander leaves 
                   on one side of the leaf.
                             

  
                               Gently roll them and place on a serving dish.






                 Serve, garnished with sliced onion, sliced bell peppers and coriander leaves.
                    













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