Paneer Stuffed Cabbage Rolls |Vegetarian Roll

 Historically cabbage rolls has roots in ancient middle east and also some Jewish historians have found indications that stuffed cabbage rolls were part of Jewish food tradition.Coming down to India cabbage traditionally is made in a "sabzi" form or is  put in salads and stir fry but this is a completely unconventional method of making and eating cabbage. 

The leaves of the cabbage are a substitute for your traditional wraps as it forms a lovely layer around the stuffing and also provides the fibre and nutrients one aims for in food.

It can be filled with just anything crumbly or solid. At home I have made these with cottage cheese stuffing, mushroom and even mince meat stuffing. All equally delicious and yummy.

If you try this recipe, let us know!Leave a comment and don’t forget to tag #spoonful_of_creation with your creations! We love sharing what you make with the community. 

Video:How to make Cabbage Roll

So lets jump into the ingredients-

Ingredients

Cottage Cheese stuffed cabbage rolls

Cabbage leaves (seperated and boiled)- 9 

Cottage cheese/ Paneer- 250g (crumbled) 

Finely chopped onion - 1nos

Finely chopped Bell Pepper - 1nos

Mozarella Cheese- 75 g

Oil 1 Tbsp

Butter 1 Tbsp

Seasoning 

Turmeric powder

Garam masala

Chilli Powder 

Chaat Masala

Salt

Method 

Step 1 - Prepare the stuffing

Heat  some oil  in a pan and saute onions till it is translucent, followed by the chopped bell peppers and mix well.Add the seasonings and cook  for another 2 to 3 minutes till the mixture is cooked. Add the crumbled paneer into the mixture and sauté for a minute and then  turn off the stove.  The  Paneer stuffing is ready 👍

Step 2-How to stuff and roll cabbage:

Take the boiled cabbage leaf , trim the centre ribs and place 2 tbsp of prepared paneer stuffing in the centre with some grated cheese.Now fold and roll to form a spring roll shape( detail steps inserted in the picture). Now place the rolls into the steamer and steam for 15-20 minutes. Just before serving sauté and finish the rolls off in a pan  with some butter. 

Serve with mint chutney, tomato chutney, mayonnaise or soya vinegar sauce.