Cabbage Rolls in Tomato Gravy
by Tarla Dalal
Added to 375 cookbooks
This recipe has been viewed 109859 times
Sumptuous and tongue-tickling, the Cabbage Rolls in Tomato Gravy is an ideal package of taste and good health. This delectable continental one-dish meal features cabbage leaves stuffed with crunchy veggies and drowned in a tangy tomato gravy. What an interesting way to top up on vitamin A and protein! Although this recipe calls for a rather long process, from preparing the gravy and chopping the veggies to arranging the dish and baking it, the end result is flavourful and worth a try. The use of low-calorie cabbage to roll up the stuffing, and low-fat paneer as a topping, reduces the calorie count of this delicacy.
- Heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
- Add the mixed vegetables, salt and pepper, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring occasionally. Keep aside to cool slightly.
- Boil a vesselful of water, add a little salt and immerse 3 cabbage leaves in it for a minute. Drain thoroughly and keep aside.
- Repeat step 1 with the remaining 3 cabbage leaves.
- Divide the stuffing into 6 equal portions and keep aside.
- Place a cabbage leaf on a clean, dry surface, place a portion of the stuffing at one end of the leaf, top it with 1 tbsp of the tomato gravy and roll it up tightly.
- Repeat step 4 to make 5 more rolls.
- Arrange the rolls on a greased baking tray.
- Pour the remaining tomato gravy evenly over the cabbage rolls.
- Sprinkle the paneer evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
- Serve immediately.
- Cabbage rolls in low-cal white sauce
- Instead of tomato gravy, use 1 cup of low-calorie white sauce, and bake before serving as per the recipe.
Nutrient values (Abbrv) per roll
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