Steamed Cabbage Parcels with Savory Paneer Filling
25 minutes
1203 reads
About Steamed Cabbage Parcels with Savory Paneer Filling
Craving a flavorful snack that won't derail your healthy eating goals? These Steamed Cabbage Parcels offer a delicious, low-carb twist on traditional treats, delivering satisfaction without the guilt.Imagine tender cabbage leaves embracing a savory filling of paneer, French beans, spring onions, and a hint of ginger. This delightful combination creates an explosion of textures and tastes, perfect for a light bite or appetizer.Enjoy these steamed parcels as a guilt-free indulgence – they're the perfect way to treat yourself well.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Cabbage Leaves
- 4 cup Cabbage Leaves
Filling
- ¾ cup Cottage Cheese grated
- 6 French Beans finely chopped
- 1 stalk Spring Onion finely chopped
- ½ inch Ginger finely chopped
- ½ tsp Peppercorns black, crushed
- 1 ½ tsp Salt or to taste
- 1 tbsp Soy Sauce
- 1 tsp Vinegar
- 2 tsp Chili Sauce
Instructions
- Line a bamboo steamer with parchment paper. This prevents the parcels from sticking and ensures even steaming.
- Heat 1½ cups of water in a wok or pot. Bring the water to a simmer.
- Remove the stems from the cabbage leaves. Blanch the leaves in the simmering water for 30 seconds. Blanching softens the cabbage leaves, making them pliable for wrapping.
- Drain the blanched cabbage leaves on a plate and set aside.
- In a bowl, combine the grated paneer, chopped French beans, spring onions, and ginger.
- Add the crushed black peppercorns, salt, soy sauce, chili sauce, and vinegar to the filling mixture. Mix well to combine.
- Place a blanched cabbage leaf on a flat surface. Add a spoonful of the paneer filling to the center of the leaf.
- Fold the sides of the cabbage leaf over the filling, then roll it up tightly to form a parcel.
- Place the cabbage parcels in the preheated bamboo steamer. Cover and steam for 5-7 minutes.
- Turn the parcels upside down halfway through the steaming process to ensure even cooking.
- Serve the steamed cabbage parcels hot with your favorite dipping sauce, such as sweet chili sauce or Szechuan sauce.
Recipe Notes
Good To Know
- Try making these with Chinese cabbage. It will be much easier to fold the parcels.
- To prevent the cabbage leaves from tearing during wrapping, briefly blanch them in boiling water for 30-40 seconds, then transfer immediately to cold water to retain their flexibility and vibrant color.
- For an extra boost of umami, consider adding a teaspoon of finely minced shiitake mushrooms or a dash of soy sauce to the filling before steaming.
- If you prefer a vegan version, substitute tofu for the paneer and add a touch of sesame oil to the filling for richness.
- Serve the parcels with a homemade dipping sauce made by combining soy sauce, rice vinegar, a touch of chili oil, and freshly grated ginger for a flavorful contrast.
Expert Tips
- For a crispier cabbage leaf, you can quickly sear the blanched leaves in a hot pan before filling and steaming.
- Don't overfill the cabbage leaves, as this can make them difficult to fold and may cause them to burst during steaming.
- Ensure the steaming water is at a consistent, gentle simmer to cook the filling thoroughly without overcooking the cabbage.
Storage Instructions
- Store leftover cabbage parcels 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: 44kcalCarbohydrates: 9gProtein: 3gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 855mgFiber: 3gSugar: 5g
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4 Comments
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Looks so yummy! Excited to make it.
Such a scrumptious dish! Thank you.
This is so tempting! Can’t wait to cook it.
Such a tempting dish! Thank you.