The great thing about this dish is that it tastes as good when served cold as it does when served hot. It’s an easy to make recipe but looks exotic. Can be a tea time snack or as an accompaniment with rice for lunch.
1 lb. paneer cheese, crushed
1/2 cup onions, finely chopped
1/2 green onions, finely chopped
1 cup cooked rice
2 teaspoons dill weed, minced
1 teaspoon garlic paste
1 teaspoon ginger paste
3 fresh red chilies, minced
1 tablespoon cumin powder
1 teaspoon flour
2 tablespoons melted butter
1 head fresh cabbage
Salt and Pepper
1 cup chopped onions
2 cloves garlic
1/2 in. ginger
1 cup chopped tomatoes
1 teaspoon mustard seeds
1 cup broth or water
2 tablespoons clarified butter
1 teaspoon chili powder
Salt and Pepper
2 tablespoons green onions for garnish.
In a large bowl combine all ingredients except cabbage.
Mix well, cover, and refrigerate for at least an hour.
Until it marinates, core the head of cabbage, boil it salted water till it softens.
Separate it into leaves, and keep it in ice-cold water.
Remove the thick veins if necessary.
Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up.
Hold the loose end of the leaf with small bamboo sticks or secure with twain.
Repeat with other leaves.
Rub butter generously on the stuffed rolls and stack in a steamer.
Steam till the stuffing is cooked through, about 8-10 min.
Transfer the steamed rolls to a large plate.
In a non-stick pan heat two tablespoons of clarified butter, splitter mustard seeds.
Add onions and sauté till brown.
Add garlic, ginger, and chili powder, and fry for a minute over low heat.
Add tomatoes, broth, salt and pepper.
Simmer the tomato mixture until the sauce thickens up, about 15 min.
Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min.
Garnish with chopped green onions.
Serve with roti.