Cabbage Rolls In Tomato Gravy Recipe

Ingredients

• 2 tsp oil
• 1/4 cup finely chopped onion
• 1 tsp finely chopped green chillies
• 1 1/2 cups finely chopped and boiled mixed vegetables (french beans, carrots, cauliflower and green peas)
• salt (namak) and to taste
• 6 large cabbage leaves
• salt (namak) to taste
• 1/4 tsp oil for greasing
• 1/3 cup crumbled low fat paneer (cottage cheese)

Steps

1. Heat the oil in a deep non-stick pan, add the onions and green chillies and sauté on a medium flame for 1 minute.
2. 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.
3. Boil a vesselful of water, add a little salt and immerse 3 cabbage leaves in it for a minute. Drain thoroughly and keep aside.
4. Repeat step 1 with the remaining 3 cabbage leaves.
5. Divide the stuffing into 6 equal portions and keep aside.
6. 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.
7. Repeat step 4 to make 5 more rolls.
8. Arrange the rolls on a greased baking tray.
9. Pour the remaining tomato gravy evenly over the cabbage rolls.
10. Sprinkle the paneer evenly over it and bake in a pre-heated oven at 200°c (400°f) for 10 minutes.
11. Serve immediately.
12. Cabbage rolls in low-cal white sauce
13. Instead of tomato gravy, use 1 cup of low-calorie white sauce, and bake before serving as per the recipe.