Stuffed Cabbage Rolls Recipe No. 4

Preparation info

    • Difficulty


Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

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


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 chillies, grated apple, salt, black and red pepper. Stir for a minute. Remove from the fire, cool and divide into 12 equal parts.

Spread the cabbage leaves on a board. Sprinkle with lime juice, salt, red pepper and garam masala. Place one part of the stuffing on each cabbage leaf, roll up lightly and place in a greased baking dish. Dot the rolls with a little ghee, cover and bake in a moderate oven (350° F) for 20 minutes or till they are cooked. Serve sprinkled with roasted chopped groundnuts.