Cabbage Rolls with Nuts and Paneer
Main Dishes • World
Description
Another cooking method is frying. Mix 100 g of chickpea flour with salt and pepper, add water to make a batter similar to pancake batter. Dip the envelopes in the batter and fry them in oil for 4-5 minutes until golden brown. Serve drizzled with warmed tomato sauce.
Ingredients
- Cabbage leaves 8 pieces
- Tomatoes in their own juice 30 oz
- Adyghe cheese 10 oz
- Chopped Cilantro (Coriander) 1 bunch
- Cinnamon stick 1 piece
- Cloves 5 pieces
- Ground Cumin 1 teaspoon
- Asafoetida ¼ teaspoon
- Raisins 4 tablespoons
- Lemon Juice 1 tablespoon
- Turmeric 1 teaspoon
- Cashews 0 oz
- Grated Ginger 1 tablespoon
- Ground red pepper to taste
- Ground coriander 1 teaspoon
Step-by-Step Guide
Step 1
In a small saucepan, heat 1 cinnamon stick, cloves, ground cumin, and asafoetida (which can be replaced with 2 cloves of garlic) in a small amount of vegetable oil for 1 minute. Add the juice from the tomatoes in their own juice, cutting the tomatoes themselves. Cook on low heat for about 15 minutes.
Step 2
Remove the cinnamon and cloves, and blend the sauce with an immersion blender until smooth.
Step 3
Add the pre-washed raisins, lemon juice, turmeric, and salt to taste to the sauce. Keep on heat for another 5 minutes.
Step 4
Wash the cabbage head, carefully remove 8 large leaves, and blanch them in boiling salted water for about 8-10 minutes. Drain the water and cool the leaves. Trim the thick parts at the base of the leaves with a knife for easier wrapping.
Step 5
Chop the nuts (cashews or almonds), lightly toast them in vegetable oil in a skillet, then add the grated ginger, red pepper, and ground coriander.
Step 6
Finely chop the Adyghe cheese and cilantro leaves, then add them to the skillet with the nuts and mix. Keep on heat for a little while until all components are combined.
Step 7
Next, fill the cabbage leaves with the filling and fold them into envelopes.
Step 8
Place the cabbage envelopes seam side down in a baking dish.
Step 9
Pour the tomato sauce over them and bake for about 30 minutes in a preheated oven at 320°F.
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