Just back from an indulgent gourmet weekend experience dinners need to be light yet delish . So here’s what’s on our plate this evening : savory cabbage rolls .
These stuffed cabbage rolls are a delightful appetizer loaded with veggies .An easy to make dish makes a delightful addition to our weeknight menu .
| Course | Appetizer |
| Servings | 4 persons |
| Preparation Time | 15 minutes |
| Cook Time | 10 minutes |
Ingredients for the Cabbage Rolls( 1 cup=200 ml, 1 tbsp=15 ml) |
|
| 1 cup | Cottage cheese (paneer) crumbled. |
| ¼th cup | Amul Cheese, grated |
| 2 tbsp | Red capsicum, finely chopped |
| 2 Nos. | Green chilies, finely chopped |
| ½ cup | Carrots, finely chopped |
| ½ cup | French beans, finely chopped |
| 2 tbsp | Green capsicum, finely chopped |
| A few drops of | Tabasco |
| 2 tbsp | Coriander leaves, finely chopped |
| 8 – 10 large | Cabbage leaves |
| Salt to taste | |
| Chili oil to drizzle | |
| 1 – 2 tbsp | Olive oil for cooking |
Instructions for the Spaghetti Fernandes |
|
| 1. | Blanch the cabbage leaves in boiling water for 2 – 3 minutes. Do not let it overcook. Immediately put it in ice cold water for 1 minute. Drain and keep aside to dry on a tea towel. |
| 2. | In a pan heat 1 tbsp olive oil. Sauté the green chilies, capsicums, carrots, French beans for 1 – 2 minutes. Add in the cottage cheese and sauté. Add in the Amul Cheese and mix well. Season with salt and tabasco and garnish with coriander leaves. Keep aside to cool. |
|
3. |
 Dry the cabbage leaves. Add 1 tbsp of the cottage cheese mix on 1 blanched leaf and roll as shown above. Make the rolls and keep aside. |
| 4. | Just before serving, heat olive oil in a pan. Cook the cabbage rolls on both sides. Serve hot with chili oil. |
