1. 1 large cabbage
For the rice filling:
2. 1 cup boiled rice
3. 1/3 cup corn
4. 1/3 cup thinly sliced bell peppers in a colour of your choice
5. 1/3 cup celery
6. 2-3 cloves of garlic, roughly chopped
7. A few sprigs of parsley
8. Seasoning of your choice
For the shrimp filling:
9. 15-20 shrimp
10. A half onion, thinly sliced
11. 6-7 cloves of garlic, minced
12. As much ginger as the garlic
13. 2-3 Sliced green chillies
14. Coriander powder
15. Olive oil, to cook
16. Salt and pepper, to taste
1. Use a paring knife to remove the core of the cabbage.
2. Bring a large pot filled with water to a boil. The pot must be big enough to fit the whole cabbage.
3. Immerse the cabbage in the pot and turn it around several times during this process to make sure all parts of the cabbage are submerged in water. About 5 minutes in, you will see the outermost layer peeling off. Remove the cabbage from the water and remove the tender outermost leaves. Add the cabbage to the boiling water again. COntinue this process until you have peeled all the leaves out. Gently pat the leaves dry.
4. Peel the rigid center core of each leaf so that the leaves are easily pliable.
5. To make the rice filling, to a pan add some oil. Saute the garlic. Add in the veggies and cook for a few minutes. Add your choice of seasoning, I used creole, and cook the veggies. Make sure to add it a little in excess.
6. Now add the rice. The rice will mix in with the spices and make the mixture milder.
7. For the shrimp filling, saute the onions in oil until soft and lightly browned. Add in the ginger, the garlic and the green chillies. Add some coriander powder, salt and pepper to taste, followed by the shrimp. Cook until done.
8. To make the rolls, lay a tenderized leaf out flat and place a couple of heaps of a teaspoon worth of the filling in the bottom half of the leaf. You may want to put more or less filling, depending on the size of the cabbage leaf. Fold the bottom edge over the filling and tightly fold up the sides. Continue rolling as tightly as possible and lay the rolls fold side down. You may stick in a toothpick to hold the rolls fast, until you actually serve them.
1. I tweaked the recipe from here to stuff the cabbage leaves with whatever I had at home. Feel free to do the same.
2. I served my stuffed cabbage rolls with a marinara-like tomato sauce and that worked just fine too.
3. I would suggest keeping the filling ready a few minutes before you put the cabbage to boil. That way, you can make the rolls while the leaves tenderize. Quick working.
4. The recipe I referred used minced lamb and beef. And I’m sure that must’ve tasted great. I just wanted to make do with what I had at home. I had an entire cabbage. And the one thing I wasn’t in the mood for for kobi-chi-bhaji and chapati.
5. The first couple of rolls weren’t really tight. Bad work. But I got better. So will you.
7. Very filling. Three large rolls had me pretty well stuffed.
8. Painfully tedious. Though completely worth the effort.