Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce
Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce is a super healthy appetizer recipe that you will thoroughly enjoy. Mushrooms and cooked rice tossed in herbs and stuffed in thin sheets of cabbage topped with a flavorful sauce to tickle your taste buds.
Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce is an appetizer that's absolutely loaded with veggies.
Cabbage leaves are gently separated and steamed, stuffed with a flavourful filling of mushrooms, carrot and cooked rice, seasoned with some garlic and herbs, and served alongside a lovely tomato sauce.
This tomato sauce is flavoured with garlic and and earthy flavours of basil, made creamy and smooth with the addition of fresh cream.
When served as is, it to could be served as an appetizer, pair it with some flavoured rice and that would make it a main course.
Serve Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce as an appetizer along with Pomegranate Mint Cocktail Recipe for the first course of a meal.
To serve it as a main course, serve it along with Jalapeno Cilantro Lime Rice Recipe.
Here are some Cabbage Recipes you can try:
For the tomato garlic sauce
- 2 teaspoons Extra Virgin Olive Oil
- 8 cloves Garlic , finely chopped
- 4 Basil leaves , roughly torn
- 1 cup Homemade tomato puree
- 1 teaspoon Red Chilli powder
- teaspoon Honey
- Salt , to taste
- 2 tablespoons Fresh cream For the filling of the Stuffed Cabbage rolls
- 1 teaspoon Extra Virgin Olive Oil
- 1 Onion , finely chopped
- 4 cloves Garlic , finely chopped
- 200 grams Button mushrooms , finely chopped
- 1 Carrot (Gajjar) , grated
- 1/4 cup Cooked rice
- 1/2 teaspoon Whole Black Pepper Corns , crushed
- 2 teaspoon Mixed Herbs (Dried)
- 4 sprig Coriander (Dhania) Leaves
- Salt , to taste Other Ingredients
- Cabbage (Patta Gobi/ Muttaikose)
How to make Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce
To begin making the Stuffed Cabbage Rolls Recipe With Creamy Tomato Garlic Sauce, we will first prep for the sauce and keep it ready.
To make the tomato sauce, heat oil in a pan over medium flame. Add the chopped garlic and saute for a few seconds and don't allow it to turn brown.
Stir in the tomato puree along with a little salt, sugar and chilli powder and allow it to come to a boil. Once it comes to a boil, turn the heat to low and simmer for 4 to 5 minutes until the sauce thickens.
Once the sauce has thickened a little, stir in the basil leaves, crushed black pepper and the fresh cream and give it a stir. Check the salt and adjust the taste accordingly.
The Creamy Tomato Garlic Sauce is ready. Set aside.
To make the filling for the stuffed cabbage rolls, heat oil in a pan over medium flame. Add the finely chopped garlic and onion and saute until the onion softens and turns slightly brown.
Stir in the mushrooms and grated carrots and saute them until the mushrooms wilts down and cooks through. Once done, stir in the cooked rice along with black pepper and mixed herbs. Give it a taste and adjust the salt and seasoning accordingly. The taste should be mild and the texture be soft. Keep aside.
For the cabbage rolls, carefully separate the cabbage leaves.
Bring a pot of water to a brisk boil on high flame, when it reaches the rolling boil stage, reduce the flame and dip one leaf at a time into the hot water.
Keep it immersed for a minute and remove from the pot of boiling water. Drain the excess water on a kitchen towel and repeat the process for 3 to 4 more leaves.
To assemble the stuffed cabbage rolls, place the cabbage leaf flat on a flat surface.
On one corner of the leaf, place the filling mixture, fold the opposite sides of the cabbage leaf vertically to secure the filling and then roll horizontally.
Repeat the same for all the stuffed cabbage rolls and palace on a serving platter, top them with the spicy tomato garlic sauce and serve.