It’s summertime and a time of scarcity of vegetables in India. Due to our climate conditions only a few kind of vegetables grow well during summers and most households grumble and mumble at mealtime looking at the same thing on the table. Add to it, the lockdown situation. Cabbage is easily available and almost always in the fridge nowadays. The standard cabbage curry was a bore and I wanted to make something healthy for the evening snack time. Inspired by the Lebanese vine rolls, I decided to try out something new and thank the universe, they turned out great!
This serves 4
Ingredients:
Cabbage 1 medium sized
Onions 1, finely chopped
Tomatoes 1, finely chopped
Raw mango, 1/2 finely chopped
Red bell pepper 3 tbsp, finely chopped
Coriander leaves 1 tbsp, finely chopped
Lemon juice 2 tsp
Salt and pepper to taste
Method:
Cut the cabbage in half if it’s large in size and separate out each layer. If the cabbage is small, just take the individual leaves out.
Wash them and then cook them in boiling water for 8-10 minutes or till they are just about translucent.
Remove them from water and keep them aside to cool.
Mix the other ingredients, stuff them the leaves and wrap them into rolls.
Serve immediately.
You can add whatever choice of filling you want. The other options are sweet corn, sauteed mushrooms and even meat!
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