Stuffed Cabbage Rolls Recipe No. 4

Name: Stuffed Cabbage Rolls
Cuisine: India
Ingredients: ¼ teaspoonful black pepper or garam masala; ¼ teaspoonful black pepper or garam masala; ¼ teaspoonful red pepper; Juice ofone fresh lime (nimboo); Juice ofone fresh lime (nimboo); ½ teaspoonful red pepper; 3 finely-chopped green chillies (sabz mirch); 3 finely-chopped green chillies (sabz mirch); 4 ozs (115 g) shelled peas (matar ka dana); 4 ozs (115 g) shelled peas (matar ka dana); 8 ozs (230 g) grated carrots (gajjar); 8 ozs (230 g) grated carrots (gajjar); ½ teaspoonful black pepper; 1 teaspoonful salt; 3 small spring onions; 8 ozs (230 g) grated sour apple (seb); ¾ teaspoonful salt; 2 ozs (60 g) roasted chopped ground-nuts; 24 small or 12 large cabbage leaves (the ribs trimmed); 24 small or 12 large cabbage leaves (the ribs trimmed); 1½ ozs (40 g) ghee; 8 ozs (230 g) grated sour apple (seb)

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

24 small or 12 large cabbage leaves (the ribs trimmed)

Asia
India
Dinner
Vegetarian
Gluten-free

Method

Wash and parboil the cabbage leaves in boiling salted water, sufficient to cover them. Remove from the water and drain.

Heat the ghee, add the grated carrots, peas, salt, and one dessertspoonful warm water. Half-cook on slow heat. Add the finely-cut spring onions and green c