INGREDIENTS
Cabbage - 1/2 kg
Corn - 1/4 cup
Garam masala - 1/2 tsp
Pepper - 1/2 tsp
Spinach - 3/4 tsp
Cream - 1/4 cup
Bread - 1 slice
Oregano - 1/4 tsp
Cheese - 4 tsp
Tomato sauce and salt to taste
DIRECTIONS
1. 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.
2. Peel off carefully, 6-8 large leaves of the cabbage. Shred the bread into small pieces.
3. Mix together the corn, salt, garam masala, black pepper,palak, cream, bread, oregano and cheese.
4. 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.
5. 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.
Garnish with tomato sauce and serve.
2. Peel off carefully, 6-8 large leaves of the cabbage. Shred the bread into small pieces.
3. Mix together the corn, salt, garam masala, black pepper,palak, cream, bread, oregano and cheese.
4. 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.
5. 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.
Garnish with tomato sauce and serve.
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