Stuffed Cabbage Rolls
Ingredients
Stuffing
- Chicken minced meat [or mutton/beef] 1/2 kg
- Cooked boiled rice 1 cup
- Salt 1/2 teaspoon
- Red chili powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Cinnamon powder 1/2 teaspoon
- Onion chopped 1 small size
- Garlic 1 teaspoon, grated
Stock
- Chicken cube 1
- Lemon Juice of 2 lemons
- Tomato paste 2 teaspoons
- Cumin powder 3/4 teaspoon
- Paprika powder 1/2 teaspoon
- Cinnamon powder 1/2 teaspoon
- Water as needed
Other Ingredients
- Cabbage head 1 [Red or white]
- Slivered garlic 8-10 cloves
Preparation
Stuffing
- Remove the core of the cabbage.
- Bring a large pot of water to a boil over high heat. Add the cabbage, core side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Transfer the cabbage to a cutting board, core side up, and let cool until it reaches room temperature.
- Peel off a leaf and divide the leaf into two, remove the stem so that it become easier to roll. Place a tablespoon of filling at the base of the leaf.
- Roll the leaf. Viola! Cabbage roll is ready! Repeat until the stuffing finished.
- Place all the left-over cabbage stems/leaves at the bottom of the cooking pot. This will prevent the cabbage rolls from burning.
- Arrange one layer of rolls and top with slivered garlic. Repeat for the second layer.
Stock
- Mix all the stock ingredients in 2 cups of water. Pour the stock over the cabbage rolls. Add more water if needed, to cover the cabbage rolls with water.
- Place a plate on the cabbage rolls and press gently. This will prevent the rolls from falling apart.
Cooking
- Cook the cabbage rolls on highest possible flame till all the water had evaporated.
- This will take 30-35 minutes.
- Turn the flame off if there is no water left at the bottom.
- Dish out and serve.
Stuffed Red Cabbage Rolls
Ingredients
Stuffing
- Chicken minced meat [or mutton/beef] 1/2 kg
- Cooked boiled rice 1 cup
- Salt 1/2 teaspoon
- Red chili powder 1/2 teaspoon
- Cumin powder 1 teaspoon
- Cinnamon powder 1/2 teaspoon
- Onion chopped 1 small size
- Garlic 1 teaspoon grated
Stock
- Chicken cube 1
- Lemon Juice of 2 lemons
- Tomato paste 2 teaspoons
- Cumin powder 3/4 teaspoon
- Paprika powder 1/2 teaspoon
- Cinnamon powder 1/2 teaspoon
- Water as needed
Other Ingredients
- Cabbage head 1 [Red or white]
- Slivered garlic 8-10 cloves
Instructions
Stuffing
- Remove the core of the cabbage.
- Bring a large pot of water to a boil over high heat. Add the cabbage, core side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
- Transfer the cabbage to a cutting board, core side up, and let cool until it reaches room temperature.
- Peel off a leaf and divide the leaf into two, remove the stem so that it become easier to roll. Place a tablespoon of filling at the base of the leaf.
- Roll the leaf. Viola! Cabbage roll is ready! Repeat until the stuffing finished.
- Place all the left-over cabbage stems/leaves at the bottom of the cooking pot. This will prevent the cabbage rolls from burning.
- Arrange one layer of rolls and top with slivered garlic. Repeat for the second layer.
Stock
- Mix all the stock ingredients in 2 cups of water. Pour the stock over the cabbage rolls. Add more water if needed, to cover the cabbage rolls with water.
- Place a plate on the cabbage rolls and press gently. This will prevent the rolls from falling apart.
Cooking
- Cook the cabbage rolls on highest possible flame till all the water had evaporated.
- This will take 30-35 minutes.
- Turn the flame off if there is no water left at the bottom.
- Dish out and serve.