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  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.


  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.