I have known of cabbage rolls being a popular meat dish in many parts of Europe. When I made momos for my daughter, I realized that I can make a gluten-free wrap for her with cabbage leaves and stuff them with vegetables. Thus was born this interesting cabbage roll recipe. Teamed with a spicy momo chutney it becomes a family favourite.
Cabbage: 1 no big size
Mixed chopped vegetables: 2 cups (finely chopped)
Mashed potato: 1 cup
Green chilli: 2 finely minced.
Onions: 1/2 cup (finely chopped)
Garlic: 4 cloves (chopped)
Pepper: 1 Tsp
Rock salt: to taste
Separate the cabbage leaves carefully so as to get full undamaged leaves.
Remove the central hard rib as shown in the picture.
Steam the leaves until they become tender and pliable. Take care not to overcook.
Sauté onions and garlic until transparent.
Add chopped vegetables and sauté until cooked. Add salt and pepper.
Mix the above mixture with mashed potatoes and chopped green chillies. The stuffing is ready.
Place enough of the vegetable mix on the cabbage rolls and pack tightly.
Wellcure tip: you can use your imagination to make the filling. Use chopped mushrooms, boiled corn or any other stuffing you choose.
Food group: Vegetables
Can be easily consumed during meals, combined with other food groups.
Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!
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