Stuffed Cabbage Rolls Recipe

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Directions

For the sauce

• Heat oil in a saucepan and add garlic and onion and fry till the onion becomes translucent.
• Add crushed tomatoes, salt, sugar, pepper or chili powder and cook for 4-5 minutes on a low flame and add a little water if required.
• Switch off the flame and keep it aside.

For the cabbage rolls:

• Blanch the cabbage leaves in boiling salted water for 6-7 minutes, till they are just soft and easy to roll.
• Drain water and place leaves on a kitchen towel to soak off the excess moisture.
• In a pan, heat oil and add garlic and onion and fry till the onion becomes translucent.
• Add the carrots and mushrooms and fry for a minute.
• Add cooked rice, salt, herbs, pepper and mix it well and switch off the flame.
• Place one cabbage leaf on the work surface and with a sharp knife cut out the thick part of the vein.
• Add about a tablespoon and half of the rice stuffing in the center of the bottom part of the leaf.
• Starting with the stem end, roll the leaf up tightly, tucking in the sides as you roll.
• Heat a steamer and place the cabbage rolls in a Steamer and steam for12-15 minutes or steam till the leaves are cooked through and carefully remove it on a plate.

For serving:

• Spread some tomato sauce on a serving dish and place the cabbage rolls on it.
• Spread some sauce over each roll and garnish with herbs and serve it.

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Meghna Nath