Stuffed Cabbage, Carrot and Cheese Rolls
by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 23705 times
A mixture of sautéed vegetables, spiced up with ginger, green chillies and garlic, and bound together with potatoes and cheese, is rolled up tightly in a chapati and roasted on a griddle till it turns a perfect golden brown. The stuffed cabbage, carrot and cheese rolls is a great snack on-the-go as it is filling and nutritious, and does not need any special accompaniment except perhaps some tangy tomato sauce.
- Heat the butter in a broad non-stick pan, add the green chillies, garlic and ginger paste and sauté on a medium flame for a few seconds.
- Add the cabbage, carrots, onions and salt and cook on a medium flame for 1 to 2 minutes.
- Switch off the flame, add the potatoes and cheese and mix well.
- Divide the filling into 6 equal portions. Keep aside.
- Spread a portion of the filling in the centre of a chapati and roll it up tightly.
- Heat a non-stick tava (griddle) and place the roll on it and cook using little butter till both sides are golden brown in colour.
- Repeat steps 1 and 2 to make more 5 rolls.
- Cut them diagonally into 2 and serve immediately with tomato ketchup.
- You can cook to 2 rolls at a time.
Nutrient values per roll
|Vitamin A||221.6 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||10.4 mg|
|Folic Acid||10.4 mcg|
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