Make no mistake. Cabbage is not to be trampled upon. It’s the king of vegetables, big in size and rich in nutrients. The leafy vegetable holds a high place in European cuisine and is always seen presiding over the dining table. Apart from being a rich source of Vitamin C, cabbage is also the repository of calcium, magnesium and iron. It has the potential of building up resistance to diseases caused by bacterial and fungal attacks.
Cabbage, broccoli and cauliflower belong to the same family of vegetables. The Kerala table always has a spread of cabbage thoran for every sadya.
How about a filling brunch with cabbage? A cabbage roll stuffed with rice and meat? Here’s to the roll. Get going.
Click here to read this recipe in Malayalam
Ingredients
1 cabbage
2 white onions
2 cups parsley
1 cup dill leaves
200 gm minced beef
½ cup white rice
Pepper powder
Olive oil
Salt
1 tbsp dry oregano
2 carrots
1 cup white onion
10 celery sticks
2 egg yolks
2 tbsp cornflour
½ cup lime extract
Preparation
Add a teaspoon of salt to a vessel of water and immerse the cabbage in it
Cook it on a low flame for 10 minutes. The cabbage leaves turn tender if boiled this way
Separate the leaves and place them in a bowl
For the stuffing
Grind finely chopped onions, chopped parsley, dill leaves, 1 teaspoon salt and olive oil
To this ground paste, add minced beef, white rice, 1 teaspoon salt, pepper, olive oil and 1 tablespoon oregano
Mix it thoroughly
For the roll
Get the cabbage leaves ready by slicing off their thick central veins
Spread the roll mix onto the centre of the leaves and roll them into rectangular shapes
In a pan, place four carrots, 1 cup white onions and 10 celery sticks
Place four cabbage leaves over them and cover the veggies with water
Place the cabbage rolls over the leaves, cover and cook for 45 minutes
For sauce
Sauce with egg yolks goes well with cabbage rolls and gives them a special flavour.
Beat together the egg yolks, cornflour and lime extract
Pour this mixture over the rolls in the pan
Cook for another ten minutes
The beef and the vegetables blend well to give the rolls their rich aroma.
