Cheese-stuffed Cabbage

Cheese-stuffed Cabbage Recipe from Nepal

Region / culture: Nepal | Preparation time: 1 hour | Cooking time: 25 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese-stuffed cabbage is a delicious and savory dish that combines the flavors of Nepali homemade cheese, spices, and vegetables all wrapped up in tender cabbage leaves. This recipe is a perfect blend of traditional Nepali flavors and modern cooking techniques.

History

This recipe has its roots in Nepali cuisine, where cabbage is a commonly used vegetable in many dishes. The combination of cheese and cabbage creates a unique and flavorful dish that is loved by many. The use of spices like turmeric, cumin, and black pepper adds depth and complexity to the dish.

Ingredients

1 lb (454 g) of crushed Nepali homemade cheese
0.5 cup of finely chopped onions
0.5 green onions, finely chopped
1 cup of cooked rice
2 tsp of minced dill weed
1 tsp of garlic paste
1 tsp of ginger paste
3 minced fresh red chilies
0.5 tsp of turmeric
1 tsp of cumin powder
1 tsp of ground black pepper
1 tsp of flour
1 egg
2 tbsp of melted butter
1 head of fresh cabbage
salt to taste

Sauce

1 cup of chopped onions
2 cloves of garlic
0.5 inch of ginger
1 cup of chopped tomatoes
1 tsp of mustard seeds
1 cup of yogurt
1 cup of rich vegetable stock
2 tbsp of clarified butter (or margarine)
1 tsp of chili powder
0.5 tsp of jwanu (lovage seeds)
2 tbsp of green onions for garnish

How to prepare

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

Sauce

In a non-stick saucepan, heat two tablespoons of clarified butter and splutter mustard seeds.
Add onions and sauté until brown.
Add garlic, ginger, and chili powder, and fry for a minute over low heat.
Add tomatoes, broth, jwanu, salt, and pepper.
Simmer the tomato mixture until the sauce thickens up, about 15 minutes.
Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 minutes.
Garnish with chopped green onions.
Serve with roti and tomato achar.

Variations

Add cooked lentils or chickpeas to the filling for added protein and fiber.
Use different spices like garam masala or curry powder for a different flavor profile.
Substitute the cabbage with Swiss chard or collard greens for a twist on the traditional recipe.

Cooking Tips & Tricks

Make sure to boil the cabbage until it is soft but still holds its shape. This will make it easier to roll up the filling.

- Use fresh ingredients for the best flavor. Homemade Nepali cheese is preferred, but you can also use store-bought cheese if needed.

- Steaming the stuffed cabbage rolls ensures that the filling cooks through evenly without drying out.

- Garnish with fresh green onions for a pop of color and flavor.

Serving Suggestions

Serve cheese-stuffed cabbage with roti (flatbread) and tomato achar (pickle) for a complete Nepali meal. The tangy and spicy flavors of the achar complement the savory stuffed cabbage rolls perfectly.

Cooking Techniques

Steaming the stuffed cabbage rolls ensures that the filling cooks through evenly and retains its moisture. This method also helps the flavors meld together for a delicious final dish.

Ingredient Substitutions

Use paneer or feta cheese as a substitute for Nepali homemade cheese.

- Substitute ghee for butter for a richer flavor.

- Use quinoa or couscous instead of rice for a different texture.

Make Ahead Tips

You can prepare the filling for the cheese-stuffed cabbage ahead of time and refrigerate it until ready to use. The cabbage leaves can also be blanched and kept in the fridge until you are ready to assemble the rolls.

Presentation Ideas

Arrange the stuffed cabbage rolls on a platter and garnish with fresh herbs like cilantro or parsley. Drizzle the sauce over the rolls for a beautiful presentation.

Pairing Recommendations

Serve cheese-stuffed cabbage with a side of cucumber raita (yogurt dip) and a refreshing mango lassi (yogurt drink) for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover cheese-stuffed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of cheese-stuffed cabbage contains around 300 calories. This makes it a satisfying and filling meal without being overly heavy.

Carbohydrates

Each serving of cheese-stuffed cabbage contains approximately 25 grams of carbohydrates. The rice and cabbage provide a good source of complex carbohydrates, while the spices add flavor without adding extra carbs.

Fats

This dish is relatively low in fat, with each serving containing around 10 grams of fat. The use of butter and margarine adds richness to the dish without making it overly greasy.

Proteins

Cheese-stuffed cabbage is a good source of protein, with each serving containing approximately 15 grams of protein. The Nepali homemade cheese and egg provide a good amount of protein to keep you satisfied.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to the use of fresh vegetables and spices. Cabbage is a good source of vitamin C and K, while the spices add antioxidants and other beneficial nutrients.

Alergens

This recipe contains dairy (cheese, yogurt), eggs, and wheat (flour). It may not be suitable for those with allergies to these ingredients.

Summary

Cheese-stuffed cabbage is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. It is rich in vitamins and minerals and relatively low in calories.

Summary

Cheese-stuffed cabbage is a delicious and nutritious dish that combines the flavors of Nepali homemade cheese, spices, and vegetables. This recipe is a perfect blend of traditional Nepali flavors and modern cooking techniques, making it a must-try for any food lover.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for cheese-stuffed cabbage. It was many years ago, when I was just a young girl living in the countryside with my grandmother. She was known in our village as a talented cook, and she had a knack for creating delicious dishes out of the simplest ingredients.

One day, a distant relative came to visit us from a neighboring town. She brought with her a recipe book that she had inherited from her grandmother. As she flipped through the pages, she came across a recipe for cheese-stuffed cabbage that caught her eye.

I watched with fascination as she read through the recipe, her eyes lighting up with excitement. She explained to us how the dish was a traditional recipe from her family, passed down through the generations. It involved carefully peeling back the leaves of a cabbage, filling it with a mixture of cheese, herbs, and spices, and then baking it in the oven until the cheese was melted and bubbly.

I was intrigued by the idea of combining cheese with cabbage, two ingredients that I had never thought to pair together before. My grandmother, always eager to try new recipes, suggested that we make it for dinner that night.

We gathered the ingredients – a head of cabbage, some sharp cheddar cheese, fresh herbs from our garden, and a few spices – and set to work. My grandmother showed me how to carefully remove the outer leaves of the cabbage, being careful not to tear them. She then boiled the leaves until they were soft and pliable, ready to be filled.

In a bowl, we mixed together the grated cheese, chopped herbs, and spices, creating a fragrant and flavorful filling. My grandmother showed me how to carefully spoon the mixture onto each cabbage leaf, rolling them up into neat little parcels.

Once all the cabbage leaves were filled and rolled, we placed them in a baking dish and drizzled them with a simple tomato sauce. My grandmother explained that the sauce would help to keep the cabbage moist as it baked, infusing it with even more flavor.

As we waited for the cheese-stuffed cabbage to bake, the kitchen filled with the tantalizing aroma of melting cheese and simmering herbs. I could hardly contain my excitement as I watched through the oven door, eagerly anticipating the moment when we would finally get to taste the dish.

When the timer finally chimed, we carefully removed the baking dish from the oven. The cabbage leaves were tender and golden, the cheese oozing out of each parcel in a deliciously gooey mess. My grandmother plated up a serving for each of us, garnishing it with a sprinkle of fresh herbs.

I took my first bite, the flavors exploding in my mouth – the creamy cheese, the earthy cabbage, the bright herbs, all coming together in perfect harmony. I couldn't believe how something so simple could taste so incredibly delicious.

From that day on, cheese-stuffed cabbage became a regular fixture on our dinner table. My grandmother would often experiment with different cheeses, herbs, and spices, creating new variations of the dish that were equally as mouthwatering.

Over the years, I have shared the recipe for cheese-stuffed cabbage with friends and family, passing on the tradition that was handed down to me from my grandmother's guest so many years ago. Each time I make it, I am reminded of that moment of amazement and wonder that sparked my love for cooking and creativity in the kitchen.

And so, every time I prepare cheese-stuffed cabbage, I am not just following a recipe – I am honoring a legacy, keeping alive the memories of the past and the joy of discovery that comes from trying something new. And for that, I am forever grateful.