Prep Time: 30 minutes

Cook Time: 15 minutes

Servings: 2 Servings

I have known of cabbage rolls being a popular meat dish in many parts of Europe. When I made momos for my daughter, I realized that I can make a gluten-free wrap for her with cabbage leaves and stuff them with vegetables. Thus was born this interesting cabbage roll recipe. Teamed with a spicy momo chutney it becomes a family favourite.

Ingredients

• Cabbage: 1 no big size
• Mixed chopped vegetables: 2 cups (finely chopped)
• Mashed potato: 1 cup
• Green chilli: 2 finely minced.
• Onions: 1/2 cup (finely chopped)
• Garlic: 4 cloves (chopped)
• Pepper: 1 Tsp
• Rock salt: to taste

Method

• Separate the cabbage leaves carefully so as to get full undamaged leaves.
• Remove the central hard rib as shown in the picture.
• Steam the leaves until they become tender and pliable. Take care not to overcook.
• Sauté onions and garlic until transparent.
• Add chopped vegetables and sauté until cooked. Add salt and pepper.
• Mix the above mixture with mashed potatoes and chopped green chillies. The stuffing is ready.
• Place enough of the vegetable mix on the cabbage rolls and pack tightly.
• Serve with spicy momo chutney.
   

• Wellcure tip: you can use your imagination to make the filling. Use chopped mushrooms, boiled corn or any other stuffing you choose.

• Eating Guide:

• Food group: Vegetables
• Can be easily consumed during meals, combined with other food groups.
• Lightly cooked/steamed veggies ensure the water content and enzymes are retained, both a must for good digestion and overall nourishment through food!

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