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Bandgobhi kofta
Stuffed cabbage leaves

Preparation and cooking time: 1 hr 15 min
2 tablespoon ghee
1 cinnamon stick, 2 inches (5 cm) long
5 cloves
1 teaspoon ground cumin
1/4 teaspoon asafoetida
2 lbs (900 g) tomatoes, blanched, peeled, and mashed
4 tablespoon raisins
1 tablespoon lemon juice
1 teaspoon turmeric
31/2 teaspoon salt
1 cup (100 g) chick-pea flour
1 pinch ground pepper
1 small green cabbage
2 tablespoon ghee
1/3 cup (50 g) almonds or cashew nuts, crushed
1 teaspoon grated fresh ginger
1 or 2 dried chillies, crushed
12 oz (350 g) paneer, drained and chopped
3 tablespoon finely chopped fresh coriander leaves or 1 teaspoon ground coriander
1/2 teaspoon paprika

In a small saucepan, heat the ghee and stir-fry the cinnamon, cloves, ground cumin, and asafoetida for 30 - 45 seconds. Put in the pureed tomatoes and cook gently for 30 minutes to obtain a smooth sauce. Then fold in the raisins and add the lemon juice, turmeric, and 2 teaspoons of the salt. Discard the whole spices, and remove the saucepan from the heat. Put the chick-pea flour in a bowl with a pinch of salt and a pinch of pepper. Mix with just enough water to make a thick batter. Cover the bowl with a cloth and set aside.

Cut off the stem of the cabbage and remove any damaged outer leaves. Wash the head of cabbage and place it in boiling water with 1 teaspoon of salt. After 8 or 10 minutes, carefully remove the cabbage and rinse it under cold water. Cut the cabbage at the base and peel off 6 - 8 leaves without breaking them. (You can use the rest of the cabbage for another recipe). Use a small paring knife to pare down the thick section that runs down the middle of each leaf (without cutting through the leaf). This will make the leaves more pliable. Pat them dry and set them aside.

Heat the ghee in a small saucepan and brown the crushed nuts, grated ginger, and chillies. Drop in the chopped paneer with the chopped coriander leaves, paprika, and the remaining salt. Cook over medium heat, stirring constantly until all the ingredients are well mixed. Next, spread out the cabbage leaves and place a tablespoon of this filling in the center of each one. Fold over the edges of the leaf and roll it into a tight roll.
Dip the rolls in the thick batter and deep-fry them for 4 - 5 minutes in hot ghee or vegetable oil until golden-brown. Put the stuffed cabbage rolls on a serving plate and cover them with the preheated tomato sauce.

Instead of frying the rolls, you can also bake them. For this method you leave out the batter. Place the rolls in an oven in a casserole side-by-side, seam-side down. Cover them with the tomato sauce and bake at 300F (150C) for 15 - 20 minutes.