Rice Cabbage Roll

Name: Rice Cabbage Roll
Total time: 1800 s
Yield: 5 plate
Cuisine: Indian
Ingredients: 2 cups Cabbage (long, thin pieces); 1/2 cup Broken wheat flour; 1 cup Leftover rice; 1/2 cup Wheat flour; 1/2 cup Besan (chickpea flour); as per taste Chili powder; 1/2 teaspoon Turmeric (haldi); 1 teaspoon Cumin-coriander powder; as per taste Salt; 2 tablespoons Oil; 1 teaspoon Garam masala; 3 tablespoons Curd; 2 tablespoons Oil (for tadka); 2 teaspoons Sesame seeds; 2 pinches Hing; 1 teaspoon Mustard seeds; 1 teaspoon Cumin seeds; a few Curry leaves; 1 tablespoon green chili pieces; 3 tablespoons Coriander leaves

Nutan Shah @cook_24867255

Sangli. Maharashtra

#CA2026
#week23

Nutan Shah @cook_24867255

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Ingredients

30 minute

5 plate

2 cupsCabbage (long, thin pieces)
1/2 cupBroken wheat flour
1 cupLeftover rice
1/2 cupWheat flour
1/2 cupBesan (chickpea flour)
as per tasteChili powder
1/2 teaspoonTurmeric (haldi)
1 teaspoonCumin-coriander powder
as per tasteSalt
2 tablespoonsOil
1 teaspoonGaram masala
3 tablespoonsCurd
2 tablespoonsOil (for tadka)
2 teaspoonsSesame seeds
2 pinchesHing
1 teaspoonMustard seeds
1 teaspoonCumin seeds
a fewCurry leaves
1 tablespoongreen chili pieces
3 tablespoonsCoriander leaves

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Steps

30 minute

1

In a bowl, combine rice, cabbage, oil, broken wheat flour, besan, and wheat flour.
2

Add all spices, salt, and turmeric. Mix well.
3

Add curd and mix. Add water if needed to make a soft dough.
4

Shape dough into long rolls. Steam for 15 minutes.
5

Let cool until warm, then cut into small pieces.
6

Heat oil for tadka. Add cumin, mustard seeds, hing, sesame seeds, chili pieces and curry leaves.
7

When mustard seeds crackle, add the rolls and toss for 1 minute.
8

Garnish with coriander leaves.

Tips

Using leftover rice ensures softness, while broken wheat flour prevents sticking. The combination of besan and wheat flour provides excellent binding.