Off Season veggies don’t entice me at all . And since there was so much cabbage in the house ( when men one fine day decide to go vegetable shopping they get all the wrong things n in huge quantities) I had to do something so this …

Stuffed Cabbage Rolls

1 large cabbage

1/2cup boiled rice
1 tomato chopped
1 onion chopped
3-4 cloves garlic
2green chillies chopped
1/2 tsp red chilli pwd
1/2″ ginger chopped
1 tsp oregano
Soya granules 1/2 cup
1 tsp oil
2 tbsp coriander chopped
Salt to taste

Tomatoes4-5 blanched
1/2 tsp red chilli pwd
1 tsp sugar
Salt to taste
Peel the tomatoes n blend . Cook it with chilli pwd, salt n sugar for 5-6 mins . Reserve

Remove the first few leaves of the cabbage
Wash the whole cabbage , core n put it in a pot of boiling water to which salt has been added. Cover n boil for ten mins. Remove n let it cool down
Gently remove about 8-10 leaves

Reserve the oregano, n oil n mix all the ingredients for the filling.
Heat a wok add the oil as it heats up add the oregano then the filling mix it well cook for 3-4 mins cover n take it off the flame

Prepare an oven proof dish. Grease it lightly
Open each leaf on a board n in the centre put about 2 tbsp of the filling . Fold the leaves in from 2 sides n then carefully God in the other two side . Put it in the dish filed side down. Proceed in the same way with the rest of the leaves.
Pour the prepared purée on top cover with a foil n bake in a hot oven at 250• for to 20 -25 mins


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