Cabbage and Spinach Rolls

Holidays are all about spending quality time with friends and family. It’s also about food…cooking and eating comfort food. For me it’s a good time to experiment in my kitchen and try some new recipes.

I love serving starters. It gives me some time to chit chat with friends and to reheat the food as well.
Most of the times starters are store bought… you just can’t beat the convenience of store bought starters. But when time permits then I do make my own starters. Cabbage and spinach rolls are perfect for starters. These are easy to make, no exact measurements are required and you can fill anything that you wish to.

I usually make the cabbage and spinach rolls night before and just the time before my guests arrive, I pan fry them.

Ingredients

Cabbage and wild spinach leaves (Washed and wiped)

Cottage cheese (crumbled) 1 cup

Onion (finely chopped) 1 medium sized

Spring onion shoots (chopped) 2-3 shoots

Garlic (finely chopped) 2-3 cloves

Red chili powder 2 teaspoons

Tomato ketchup 1 teaspoon

Salt to taste

Chili oil

Toothpicks


Filling

Heat 1 teaspoon of oil in a pan. To this add chopped onions and garlic. Fry till brown.
Add ketchup, red chili powder, salt and spring onion shoots. Add cottage cheese to this and give a good stir. Keep the filling aside to let it cool.

Making Rolls

Roll the cottage cheese stuffing up into each cabbage leaf. Secure the rolls with a toothpick. Watch your fingers while you do so. Same is to be done for the spinach rolls. Spinach leaves are little tender so roll them carefully. Trim the hanging edges.

Sizzling Time

Heat oil on a non stick flat pan. Once the oil starts smoking, place these rolls on the pan. Cook the rolls two minutes on each side.  Serve these rolls either with some chutney or just like that…compliments will surely roll in.