1 Cabbage, large
For the filling:
500 g (1.1 lb) Chicken, minced
2 tsp (12 g) Ginger (adrak), chopped
2 tsp (6 g) Garlic (lasan), chopped
4 tsp (24 g) Onions, chopped
1 tsp Green chillies, chopped
1 tsp (2 g) Black cardamom (badi elaichi) powder
1 tsp (2 g) Clove (laung) powder
1 tsp (2 g) Red chilli paste
3 tsp (15 g) Almond (badaam) paste
Salt to taste
2 tsp (12 g) Ginger (adrak), chopped
2 tsp (6 g) Garlic (lasan), chopped
4 tsp (24 g) Onions, chopped
1 tsp Green chillies, chopped
1 tsp (2 g) Black cardamom (badi elaichi) powder
1 tsp (2 g) Clove (laung) powder
1 tsp (2 g) Red chilli paste
3 tsp (15 g) Almond (badaam) paste
Salt to taste
For the curry:
2 1/2 tbsp (50 g) 1 3/4 oz Butter
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tsp (3 g) Cumin (jeera) powder
a pinch Turmeric (haldi) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Yellow chilli powder
1 tsp (2 g) Garam masala
a pinch Saffron (kesar)
1 cup (200 ml) 7 fl oz Coconut (nariyat) milk
3/4 cup (150 g) 5 oz Cream
2 tbsp (50 g) 1 3/4 oz Onion paste
2 tsp (3 g) Cumin (jeera) powder
a pinch Turmeric (haldi) powder
2 tsp (3 g) Coriander (dhaniya) powder
1 1/2 tsp (3 g) Yellow chilli powder
1 tsp (2 g) Garam masala
a pinch Saffron (kesar)
1 cup (200 ml) 7 fl oz Coconut (nariyat) milk
3/4 cup (150 g) 5 oz Cream
method
1. Cut the stem and blanch the cabbage.
2. For the filling, mix all the ingredients together.
3. Place the filling on 2 cabbage leaves and make a roll. Make eight such rolls.
4. For the curry, heat the butter in a pot; saute the onion paste. Add the spices and cook till the oil separates.
5. Place the cabbage rolls carefully in the pot and pour the coconut milk and cream over them. Seal the lid with dough and cook in a moderately hot oven for 20 minutes.
2. For the filling, mix all the ingredients together.
3. Place the filling on 2 cabbage leaves and make a roll. Make eight such rolls.
4. For the curry, heat the butter in a pot; saute the onion paste. Add the spices and cook till the oil separates.
5. Place the cabbage rolls carefully in the pot and pour the coconut milk and cream over them. Seal the lid with dough and cook in a moderately hot oven for 20 minutes.
serving amount
serves: 8
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