Cabbage Rolls With Beetroot Raita
50 minutes
815 reads
About Cabbage Rolls With Beetroot Raita
Experience a delightful fusion twist with these Spicy Cabbage Rolls, where a vibrant medley of vegetables, garlic, and ginger is expertly wrapped in tender cabbage leaves. Lightly cooked on a tawa, each roll delivers a satisfying crunch and a burst of aromatic flavors that make it an irresistible snack.
What truly sets this dish apart is its pairing with a refreshing beetroot raita. The cool, earthy notes of beetroot perfectly complement the warmth of the spiced rolls, creating a harmonious balance on your plate. Perfect for parties or a healthy teatime treat, this innovative snack is sure to please every palate.
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Recipe Time & More
Prep10 minutes
Cook40 minutes
Total50 minutes
Ingredients
- 8 Cabbage leaves
- 2 tbsp Oil oil
- 1 tsp Garlic Paste
- 1 tsp Ginger Paste
- Carrot parboiled and cut into dices
- 2 Potato boiled and peeled, large sized
- 1 tsp Turmeric Powder haldi
- 1 tsp Cumin Seed jeera
- 1 tsp Coriander dhania
- 1 tsp Chili red
- 1/4 cup Peas blanched, green
- 1.5 tsp Salt or as per taste
- 1 tsp Butter
- 1 leaf Coriander dhania, fresh chopped
- Beetroot for raita
- 2 Beetroot medium, beetroots medium
- 3 cup Yogurt yogurt
- 1 tsp Cumin Seed jeera, roasted
- 1 tsp Chili Powder red
- 1.5 tsp Salt or as per taste
Instructions
- Heat plenty of water in a deep non stick pan, add salt and blanch the cabbage leaves in it till they soften.
- Drain the cabbage leaves and dip in cold water. Drain them and pat them dry.
- Heat 1/2 tablespoon oil in a non-stick pan. Add 1 teaspoon garlic paste and saute for 1/2 minute. Add 1 teaspoon ginger paste, mix and saute for a minute.
- Add carrot, mix well and cook for a minute. Add roughly chop potatoes, mix well and cook for a minute.
- Add 1/4 teaspoon turmeric powder, 1 teaspoon cumin powder, 1 teaspoons coriander powder and 1 teaspoon red chilli powder. Mix well and cook.
- Add green peas, mix well and cook for a minute. Add salt, mix well and cook on low heat for 5 minutes. Remove from heat and cool to room temperature.
- Beetroot Raita: Boil beetroot. Peel, cool and puree with the blender. Set aside. Whisk the yogurt in a bowl. Add beetroots, roasted cumin powder, red chilli powder and salt and mix well.
- Place a cabbage leaf on the worktop. Put spoonful of cooked vegetable mixture on one side, fold and roll tightly, prepare the remaining rolls similarly.
- Heat 1 teaspoons butter on a non-stick tawa. Place the cabbage rolls on it and cook on each side for a minute or till it turns golden.
- Pour beetroot raita on a serving platter and place the cabbage rolls on top. Garnish with roasted sesame seeds and hung curd. Serve immediately.
Recipe Notes
Additional Tips
- For extra flavor and an appealing look, try blanching the cabbage leaves in water with a pinch of salt and a splash of lemon juice before assembling the rolls—this helps maintain their vibrant green color and adds subtle tanginess.
- If you prefer a gluten-free snack, use mashed sweet potatoes or cooked quinoa as a binder in the filling instead of breadcrumbs or flour.
- To prepare the rolls ahead for parties, assemble and refrigerate them on a tray covered with damp paper towels; pan-cook them just before serving to preserve their crunch.
- Add a sprinkle of roasted cumin powder or chaat masala to the beetroot raita for an extra layer of flavor that enhances the fusion aspect of the dish.
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Recipe Nutrition
Calories: 181kcalCarbohydrates: 19gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 1710mgFiber: 4gSugar: 10g
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5 Comments
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This is a fantastic recipe! Thanks for sharing.
What a delicious idea! Thanks for sharing.
This is awesome! Can’t wait to cook it.
This is amazing! Excited to make it.
This looks fantastic! Appreciate the share.