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Preparation Time : 10
Cook Time : 10
Total Time : 20
4-5 cabbage leaves
1 cup assorted bell peppers, sliced
1 tbsp. oil
1 onion, sliced
2-3 garlic cloves, chopped
1-2 green chilies, chopped
1/2 tsp. salt or to taste
1/2 tsp. pepper powder
1 tbsp. red chili sauce
1 tbsp. sesame oil
1 tbsp. sesame seeds
2 tbsp. roasted peanuts, coarsely ground
2 tbsp. coriander leaves, chopped
Blanch the cabbage leaves in boiling hot water for a minute or boil them for 5 minutes if the leaves are thick. Drain them after they turn translucent. Refresh them in cold water and keep aside.
Heat oil in a pan and saute the onion, ginger, garlic and green chilies till the onions turn translucent. Add the bell peppers and saute for a minute.
Now add all the rest of the ingredients, except cabbage leaves and coriander leaves. Saute for a minute and keep aside to cool down.
Take each cabbage leaf and place 2 tbsp. of the stuffing on it, followed by 1 tsp. of the coriander leaves.
Gently roll the cabbage leaf and place them on a serving plate. Make similar rolls out of the remaining cabbage leaves. Serve along with tomato sauce as perfect appetizers
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