Cabbage Rolls

Ingredients

• Oven temp: 180 C-350 F
• Cabbage leaves, large, separated out ½ kg
• Oil to brush the cabbage rolls
• Corn, boiled ¼ cup
• Salt 1tsp or to taste
• Garam masala ¼ tsp
• Powdered black pepper (pissi kali mirch) ¼ tsp
• Spinach (Palak ), boiled and chopped fine ¾ cup (250 g)
• Cream ¼ cup
• Bread, crusts removed 1 slice
• Oregano or ajwain ¼ tsp
• Cheese, grated 4 tbsp
• Tomato sauce for garnish

Preparation

• Remove outer leaves of cabbage and cut off the base stem till 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. 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 pre-heated oven for 20-25 minutes.

• Garnish with tomato sauce and serve.