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Veg Cabbage Rolls

Shagufta Shaikh 0 Comments
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Stuffed cabbage rolls are enjoyed all over the world. In Germany they are known as “Kohirouladen”, in Poland “Golumpki”, in Russia “Golubsti”,  in Middle East “Malfouf” and in the Far East they are known as cabbage wraps.
The variation comes more with the fillings and the cooking sauce. In general all traditional cabbage rolls have meat with or without rice as fillings. Cabbage rolls are very versatile and fillings can be special or anything out of your fridge. The seasoning can be adapted to your taste. Its normally prepared in white sauce ( European version), or tomato sauce (Middle Eastern version).
We have created a vegetarian version with a blend of sauces to make it more flavorsome.
Hope you enjoy this meal warm, as a complete meal be itself or as accompaniment with some rice side dish.
Link of the YouTube Video-

 

INGREDIENTS FOR VEG CABBAGE ROLLS-
  1. Cabbage- 1 kg
  2. Butter- 3 tbsp
  3. Parsley- 2 tbsp, chopped
 For the Filling-
  1. Colored Bell Pepper- 1, cubed
  2. Onion – 1, chopped finely
  3. Tomato – 2, chopped 
  4. Garlic- 1 tsp, chopped
  5. Celery- 1 tbsp, chopped
  6. Olive oil- 2-3 tbsp
  7. Tomato ketchup- 2 tbsp
  8. Tomato paste- 1 tbsp
  9. Hot sauce/ Sriracha sauce- 2 tbsp
  10. Sweet corn- 1 cup
  11. Short grain rice- 1 cup
  12. Spring onion greens- Handful
  13. Parsley- 2 tbsp, chopped
  14. Black pepper pwd- 1/2 tsp
  15. Salt- To taste
 For the Sauce-
  1. Onion- 1, chopped
  2. Tomatoes- 2, chopped
  3. Butter- 3 tbsp
  4. Garlic- 1 tsp, chopped
  5. Celery- 1 tbsp, chopped
  6. Red chili flakes- 1 tsp
  7. Vinegar- 1 tsp
  8. Tomato ketchup- 2 tbsp
  9. Tomato paste- 1 tbsp
  10. Dried Oregano- 1 tsp
  11. Salt- to taste
Method-

Step 1. Blanche the cabbage and detach leaves.

Step 2. Prepare filling. For that, fry 1 tsp chopped garlic and 1 tbsp chopped celery in 2 tbsp olive oil. After a minute add 1 finely chopped onion and saute, add 1 cubed bell pepper, and saute till onion turns translucent.

Step 3. Add 2 finely chopped tomatoes and keep cooking for a minute on medium to high heat. Season with salt and black pepper pwd.

Step 4. Add 2 tbsp tomato ketchup, 1 tbsp tomato paste and 2 tbsp hot sauce.  Saute for a minute.

Step 5. Add 1 cup sweet corn. Add 1 cup short grain rice and salt to the mixture, mix and keep aside.

Step 6. Prepare the sauce. Heat 3 tbsp butter, add 1 tsp chopped garlic and 1 tbsp chopped celery. Fry for a minute, then add 1 chopped onion and saute till translucent.

Step 7. Add 2 roughly chopped tomatoes. salt to taste, 1 tsp red chili flakes, 1 tsp vinegar, 2 tbsp tomato ketchup and 1 tbsp tomato paste.

Step 8. Bring to boil then add 1 tsp dried oregano. Cool and blend into a sauce.

Step 9. Mix 4-5 tbsp of above sauce, 2 tbsp chopped parsley and 3 tbsp butter in 3 cups water. Keep aside.

Step 10. Roll the cabbage leaves with the filling.

Step 11. Layer bottom of saucepan with a little sauce (prepared with the water), then a layer of cabbage leaves ribs, followed by a layer of sliced onions, cabbage rolls and sliced tomato. Pour remaining sauce on top of the rolls.

Step 12. Place a plate on top of the rolls so they don’t open during the cooking. Cover with lid and bring to boil on high heat, then lower heat and let cook for around 20 minutes, or till rice within is cooked.

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