Cabbage Rolls –

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.

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


  1. 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
  2. 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.
  3. 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.
  4. Add 2 tbsp chilli sauce, 2 tbsp apple cider vinegar and 2 tbsp soy sauce. Stir fry until the sauces are well combined.
  5. 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
  6. Take your cabbage leaf, add the stuffing, roll it and steam it for 3-4 mins.
  7. Enjoy hot cabbage rolls with Schezwan chutney or soya sauce.
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