Vegetarian Food – Cheese-Stuffed Cabbage Rolls (Nepali Food Recipe)

(Stuffed Cabbage Rolls, Nepali style)
INGREDIENTS

• 1 lb. paneer cheese, crushed
• 1/2 cup onions, finely chopped
• 1/2 green onions, finely chopped
• 1 cup cooked rice
• 2 teaspoons dill weed, minced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 3 fresh red chilies, minced
• 1 tablespoon cumin powder
• 1 teaspoon flour
• 1 egg
• 2 tablespoons melted butter
• 1 head fresh cabbage
• Salt and Pepper

For sauce:

• 1 cup chopped onions
• 2 cloves garlic
• 1/2 in. ginger
• 1 cup chopped tomatoes
• 1 teaspoon mustard seeds
• 1 cup broth or water
• 2 tablespoons clarified butter
• 1 teaspoon chili powder
• Salt and Pepper
• 2 tablespoons green onions for garnish.

DIRECTIONS

• In a large bowl combine all ingredients except cabbage.
• Mix well, cover, and refrigerate for at least an hour.
• In the mean time, core the head of cabbage, boil in salted water till soft.
• Separate into leaves, and keep in ice-cold water.
• Remove the thick veins if necessary.
• Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up.
• Hold the loose end of the leaf with small bamboo sticks or secure with twain.
• Repeat with other leaves.
• Rub butter generously on the stuffed rolls and stack in a steamer.
• Steam till the stuffing is cooked through, about 8-10 min.
• Transfer the steamed rolls to a large plate.
• For sauce, in a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds.
• Add onions and sauté till brown.
• Add garlic, ginger, and chili powder, and fry for a minute over low heat.
• Add tomatoes, broth, salt and pepper.
• Simmer the tomato mixture until the sauce thickens up, about 15 min.
• Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min. Garnish with chopped green onions.
• Serve with roti (flat bread) and tomato achar.

Source: http://nepalicooking.tripod.com
Author: Tulsi Regmi