Savory Cabbage Parcels with Sprouted Mung Beans: A Healthy Tiffin Treat
30 minutes
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About Savory Cabbage Parcels with Sprouted Mung Beans: A Healthy Tiffin Treat
Craving a healthy and flavorful meal that's as easy to make as it is to enjoy? These savory Cabbage Parcels, brimming with sprouted mung beans and aromatic spices, are your perfect solution.Tender cabbage leaves embrace a vibrant filling of spiced mung beans, creating a satisfying bite whether it's breakfast, lunch, or a light dinner. Pack them in your tiffin for a convenient and nutritious meal on the go.This recipe offers a fresh, Asian-inspired twist on homestyle cooking, delivering a unique and delicious culinary experience.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Filling
- 1 cup Sprouted Mung Beans
- 1 Tbsp Coriander Paste
- 1 Tbsp Tomato Paste
- 1 tsp Coriander Seeds crushed
- 1.5 tsp Salt or to taste
- 2 Tbsp Spring Onions chopped
- 1-2 Chillies adjust to your spice preference, chopped, green
- 1 Tbsp Lemon Juice
For the Cabbage Parcels
- 2 large Cabbage Leaves inner leaves, soft
- 2 Tbsp Oil for shallow frying
Instructions
- Parboil the sprouted mung beans until slightly softened. This helps reduce cooking time later and ensures a pleasant texture.
- Heat the oil in a pan over medium heat. Add the coriander paste and tomato paste. Sauté for about a minute until fragrant.
- Add the parboiled mung beans, crushed coriander seeds, and salt to the pan. Stir well to combine.
- Stir in the chopped spring onions, green chilies, and lemon juice. Mix thoroughly and cook for another minute to allow the flavors to meld.
- Gently parboil the cabbage leaves until softened but still pliable. This makes them easier to fold and prevents tearing.
- Place a spoonful of the mung bean filling onto the center of each cabbage leaf.
- Carefully fold the cabbage leaves over the filling to create a parcel. You can secure them with toothpicks if needed.
- Heat the oil in a pan over medium heat. Shallow fry the cabbage parcels until golden brown and heated through. Turning them gently ensures even cooking.
Recipe Notes
Good To Know
- For an extra layer of flavor, briefly blanch the cabbage leaves in salted water before filling. This softens them, making wrapping easier and enhancing their natural sweetness.
- If preparing for a tiffin or lunchbox, wrap each parcel individually in parchment paper to keep them intact and prevent sogginess during transport.
- To boost protein and texture, try adding finely chopped paneer or tofu to the moong filling. This works especially well if serving as a main meal.
- For a tangier twist, mix a spoonful of tamarind paste or amchur (dry mango powder) into the tomato-coriander paste before stuffing the parcels.
Expert Tips
- For a richer flavor, consider lightly sautéing the moong dal filling with spices like cumin, turmeric, and ginger before stuffing the cabbage leaves.
- Don't overfill the cabbage leaves, as this can make them difficult to fold and may cause them to burst during cooking.
- Serve these stuffed cabbage parcels with a dollop of plain yogurt or a side of raita for a refreshing contrast.
Storage Instructions
- Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in a steamer or microwave.
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Recipe Nutrition
Calories: 240kcalCarbohydrates: 5gProtein: 1gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1gSugar: 2g
Geeta Biswas
Articles: 919
5 Comments
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This looks so tasty! Thank you.
Such a lovely dish! Thanks for sharing.
I’m thrilled to try this recipe!
Such a great recipe! Can’t wait to try it.
This looks delightful! Thanks for the recipe.