How to Make Stuffed Cabbage Wraps?
Introduction to Cabbage
People specifically steer clear of cabbage ki sabzi as it is soggy but these Steamed & Stuffed Cabbage Wraps are truly delicious, flavourful and easy to prepare. Stuff the wraps with a stuffing of your choice from minced meat, chicken, beef or veggies. Similarly, I filled these savoury cabbage wraps with grated cottage cheese, corn, carrot and French beans and served them in a spicy tomato-garlic sauce, perfect for a rainy day snack or starter for a cocktail party.
Cabbage has been around for ages and is a cruciferous vegetable. It is available throughout the year in my city and is used in most Indian dishes. In India, it is known as Patta gobhi or Band gobhi, particularly in the north.
Eating cabbage boosts your intake of vitamin C. My dad used to eat it raw in his salad with salt and lemon juice on it. If you don’t like raw cabbage, you can steam, boil, stir-fry or even make a sabzi with it. Apparently, Cabbage improves digestion and is good for your tummy.
Stuffed Cabbage Wraps Recipe
Basically, Steamed & Stuffed Cabbage Wraps are a Chinese recipe but we Indians are great at borrowing an idea there and merging it here and we come up with Chindian or Indo-Chinese recipes of our own. That’s how I came up with this recipe in like manner.
Steamed and Stuffed Cabbage Wraps have a nice crunchy exterior from the cabbage and a delectable soft spicy and flavoured interior emanating after the steaming. Consequently, health-conscious people can tuck into these nutritious wraps as there is no oil.
Ingredients for Steamed & Stuffed Cabbage Wraps
- 6 Cabbage or Lettuce leaves
- 150 gms Paneer or Cottage cheese
- 1 small onion chopped finely
- 1 tsp Ginger & garlic chopped finely
- 50gms American Corn boiled
- 3 tbsp finely chopped carrot and French beans
- ¼ tsp pepper
- ½ tsp Soya sauce
- 2 tbsp spring onion chopped
- ½ tsp chilli sauce
- 3 – 4 tbsp tomato-garlic sauce
- ¼ tsp sugar
- Salt to taste
- 1tsp Butter optional
Method for Cabbage Wraps
Drop whole cabbage leaves into boiling water, flip and cook for 3 minutes. Drain well.
For the filling:
Subsequently, grate the paneer. In a bowl, add the grated paneer, spring onion, boiled American corn, chopped ginger-garlic, onion, carrot-beans, pepper, together with soya sauce, chilli sauce, t1/2 tsp tomato-garlic sauce, sugar and salt to taste. Mix it well with your hand so that it is blended enough to make a smooth filling. For a creamier texture, add butter to this mixture if you are not counting your calories.
Make a ball with the filling and place it in one corner of the cabbage leaf and wrap it in such a way that it does not leak. However, if the wraps do leak use cloves to seal them. Finally, the mixture is ready and now you can stuff it in the rest of the cabbage leaves.
Heat a steamer and place the cabbage rolls on the steamer put the lid on it and let it steam for 15 minutes. Now, for example, I don’t have a steamer so I just used an idli plate and steamer which works equally well. The delectable Steamed & Stuffed Cabbage Wraps are ready. Gently pick them up from the steamer with prongs and serve on a platter. These healthy Cabbage wraps are almost like momos I make, sans the flour.
How to serve Cabbage Wraps?
Serve the crunchy, delicious Steamed & Stuffed Cabbage Wraps with a spicy tomato-garlic sauce which I made at home especially to make it healthy. You can serve them on a bed of shredded carrot or a layer of crunchy chips.