Loaded with antioxidants, cabbage has the enzymes to make us lose weight, great to reduce inflammation in the body, great for digestion.
Half a cup of cooked cabbage has about a third the vitamin C you need for the day. It also gives you doses of fiber, folate, potassium, magnesium, vitamin A and K, and more. This recipe is a great way to avoid maida/ refined flour and enjoy the fillings we like similar to momos.
INGREDIENTS
Cabbage leaves-7-8
Red capsicum- 1
Soya granules- 1 cup(uncooked)
Carrot- 1 medium size
Green Capsicum- 1
Mushrooms- 5-6
Garlic-5-6 cloves
Onion- 1
Ginger-1 inch
PREPARATION
- Separate the leaves of cabbage without tearing apart. Soak the leaves in hot water for 10 minutes. This helps leaves to turn flexible. Trim the hard part of the leaf
- In a large bowl take enough water. Add 1 tsp salt and get to a boil. Add soya granules and boil for 5 minutes or until the soya softens. Drain off and squeeze off the water from soya granules.
- In a large pan heat 2 tbsp oil and add garlic, ginger, onion and chopped bell peppers. Stir fry on high flame until onions shrink slightly and add the remaining chopped vegetables.
- Add 2 tbsp chilli sauce, 2 tbsp apple cider vinegar and 2 tbsp soy sauce. Stir fry until the sauces are well combined.
- Add minced soya, ¼ tsp pepper powder and ¼ tsp salt. saute for a minute or until the soya gets almost cooked. Soya stuffing is ready
- Take your cabbage leaf, add the stuffing, roll it and steam it for 3-4 mins.
- Enjoy hot cabbage rolls with Schezwan chutney or soya sauce.