Delicious cabbage leaf parcels stuffed with soft spinach and baked till it's perfectly cooked and crispy.
Oven temp: 180 C-350 F
1/2 kgs cabbage leaves, large, separated out
Oil to brush the cabbage rolls
1/4 cup corn, boiled
1 tsp salt, or to taste
1/2 tsp garam masala
1/2 tsp powdered black pepper (pisi kaali mirch)
3/4 cup spinach (palak), boiled and chopped fine
1/4 cup cream
1 slice bread, crusts removed
1/4 tsp oregano or ajwain
4 Tbsp cheese, grated
Tomato sauce for garnish
How to Make Cabbage Rolls
Remove outer leaves of cabbage and cut off the base stem as close to cabbage as possible. Boil the cabbage for 3-4 minutes, drain and leave to cool.
Peel off carefully, 6-8 large leaves of the cabbage. Shred the bread into small pieces.
Mix together the corn, salt, garam masala, black pepper, palak, cream, bread, oregano and cheese.
Take one cabbage leaf. Put some palak mixture towards the broader edge of the leaf. Fold over from top, over the palak, then the sides inwards. Roll this in such a way that it is like a parcel, which seals the mixture inside.
Place the rolls on to a greased oven-proof serving dish, brush rolls with oil and bake in a preheated oven for 20-25 minutes.