Cheese-stuffed Cabbage

Ingredients

 * 1 lb. Nepali homemade cheese, crushed
 * ½ cup onions, finely chopped
 * ½ green onions, finely chopped
 * 1 cup cooked rice
 * 2 teaspoons dill weed, minced
 * 1 teaspoon garlic paste
 * 1 teaspoon ginger paste
 * 3 fresh red chilies, minced
 * ½ teaspoon turmeric
 * 1 teaspoon cumin powder
 * 1 teaspoon ground black pepper
 * 1 teaspoon flour
 * 1 egg
 * 2 tablespoons melted butter
 * 1 head fresh cabbage
 * salt to taste

Sauce

 * 1 cup chopped onions
 * 2 cloves garlic
 * ½ in. ginger
 * 1 cup chopped tomatoes
 * 1 teaspoon mustard seeds
 * 1 cup yogurt
 * 1 cup rich vegetable stock
 * 2 tablespoons clarified butter (or margarine)
 * 1 teaspoon chili powder
 * ½ teaspoon jwanu (lovage seeds)
 * 2 tablespoons green onions for garnish.

Directions

 * 1) In a large bowl combine all ingredients except cabbage.
 * 2) Mix well, cover, and refrigerate for at least an hour.
 * 3) In the mean time, core the head of cabbage, boil in salted water till soft.
 * 4) Separate into leaves, and keep in ice-cold water.
 * 5) Remove the thick veins if necessary.
 * 6) Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up.
 * 7) Hold the loose end of the leaf with small bamboo sticks.
 * 8) Repeat with other leaves.
 * 9) Rub butter generously on the stuffed rolls and stack in a steamer.
 * 10) Steam till the stuffing is cooked through, about 8-10 minutes.
 * 11) Transfer the steamed rolls to a large plate.

Sauce

 * 1) In a non-stick sauce pan heat two tablespoons of clarified butter, splitter mustard seeds.
 * 2) Add onions and saute till brown.
 * 3) Add garlic, ginger, and chili powder, and fry for a minute over low heat.
 * 4) Add tomatoes, broth, jwanu and salt and pepper.
 * 5) Simmer the tomato mixture until the sauce thickens up, about 15 minutes.
 * 6) Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 minutes.
 * 7) Garnish with chopped green onions.
 * 8) Serve with roti and tomato achar.