STUFFED CABBAGE LEAVES (GOBI BHARWAN)
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• 8 large cabbage leaves
• 1 small onion
• 2 cloves garlic
• 2-inch fresh root ginger
• 2 green chillis
• 1 dessertspoon coriander leaves
• oil for frying
• 12 oz. potatoes, boiled and roughly mashed
• 1 oz. sultanas
• teaspoon chilli powder
• salt to taste
• juice of / lemon
FOR THE SAUCE
• oil for frying
• 2+ oz. can tomato purée 5 tablespoons water
• salt to taste
• pinch of chilli powder
How to make STUFFED CABBAGE LEAVES (GOBI BHARWAN)
METHOD:
Blanch the cabbage leaves in salted boiling water. Drain and cool.
Finely chop the onion, garlic, ginger, chillis and coriander leaves. Heat some oil in a pan and lightly fry the onion and garlic. Add the potatoes, ginger, chillis, coriander leaves, sultanas, chilli powder and salt. Cook for 10 minutes then add lemon juice and cool. Divide mixture into eight equal portions. If the stalks of the cabbage leaves are coarse, remove them. Flatten the leaves and stuff with the mixture, rolling each leaflike a small parcel. Tie with thread or secure with cocktail sticks.
Put a little oil in a large saucepan, when hot add the cabbage rolls. Cook for a few seconds, before adding tomato purée with the water, salt and chilli powder. Cover and simmer for about 30 minutes.
Note: Preparation time: 10 minutes, Cooking time 40-45 minutes, To serve 4