Friday, December 10, 2010

Stuffed Cabbage


1 Cabbage
400 Gms Mutton/Chicken Mince
2 Large Onions
2 Large Carrots
2 Ripe Tomatoes
2 Capsicums
1 Cup Rice (nearly cooked)
1 Stick Celery
3-4 Green Chillies
Salt and Pepper to Taste
Oil for Frying


  1. Cut the cabbage stump with a sharp knife. In a deep pan boil salted water enough to emerge the full cabbage. Place the cabbage in it and boil for 5 mins. Remove from water and let it cool.

  1. Cut the onions and tomatoes in small cubes. Deseed the capsicums and cut them in thin strips and grate the carrots. Chop the celery.

  1. Separate the cabbage leaves very carefully, trying not to damage them. Cut out the hard vein from the centre bottom of every leaf. Keep the leaves aside.

Method For the Filling;

  1. Heat oil in a frying pan. Add the onions and fry till transparent. Add the carrots and fry for 2-3 mins. Keep aside to cool.

  1. In a deep bowl, combine the mince meat, rice, fried vegetables and capsicum strips. Add salt, pepper and green chillies and mix well.

Method to prepare the Stuffed Cabbage

  1. Place a cabbage leaf on a kitchen board. Put a spoonful of the filling in the centre (depending on the size of the cabbage), and fold it up like an envelope.

  1. Place the stuffed cabbages in a pan lined with cabbage leaves, fold side down. Sprinkle salt, pepper and top it with the tomatoes and celery.

  1. Pour ½ cup boiling water over it, cover and cook it for about 25 mins. Or till the mince is cooked.

  1. Serve it with fresh cream or ketchup.

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