Thursday, October 4, 2012

Cabbage Cigar

Chinese cabbage has pale, tightly wrapped, succulent leaves with crisp, broad, white ribs and a delicate, mild, sweet flavour. There are two basic types of Chinese cabbage: firm-headed and loose-headed. These lovely Chinese cabbage are calling me, take me out and cook me. I wanted to make an easy and quick appetizer and I am really happy with the final result. I am sure you are going to love it.

Cabbage leafs:                    5-6 big leafs
Cottage Cheese:                 1/2 cup
Spring Onion:                     4 stems
Salt to taste
White Pepper:                    1/2 teaspoon
Butter:                                2 tablespoon
Tomato Sauce:                   2 tablespoon
Chili Sauce:                        1 tablespoon
Red Pepper Sauce:             1/2 tablespoon
Natural Vinegar:                 1 tablespoon

1) Take out the whole cabbage leaf carefully and split it into half taking out the middle thick vein.
2) Put all the leaves into boiling water for 1 minute and refresh it with cold water immediately. Set aside
3) Heat some butter in the pan and add finely chopped spring onion. Toss it for 2 minutes at medium flame and season it with salt and pepper.
4) Add crumbled cottage cheese and mix well on high flame.
5) Put a small amount to mixture at the thinner end of cabbage leaf and roll it to give a cigar look.
6) Make the entire roll stuffed with the mixture.
7) Again heat some butter in the pan and toss all the rolls carefully until light greenish brown from outside. It takes approximately 1-2 minutes.
8) Make a red hot sauce mixing all the sauces given in the ingredient section.
9) Serve hot cigar rolls with spicy chilli dip


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