Cabbage Rolls

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.








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.
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