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Cabbage Leaves Stuffed With Potatoes Recipe
|Vegetable oil||10 Tablespoon|
|Fennel seeds||2 Teaspoon|
|Whole cumin seeds||1 Teaspoon|
|Garam masala||1 Teaspoon|
|Salt||3 1⁄2 Teaspoon|
|Cayenne pepper||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
|Cabbage head||1 Medium|
Serving size: Complete recipe
Calories 2780 Calories from Fat 1381
% Daily Value*
Total Fat 157 g240.8%
Saturated Fat 20.7 g103.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 7146 mg297.8%
Total Carbohydrates 335 g111.8%
Dietary Fiber 61 g243.8%
Sugars 84.5 g
Protein 43 g86.8%
Vitamin A 24.7% Vitamin C 784.1%
Calcium 86.9% Iron 97%
*Based on a 2000 Calorie diet
Peel the onions, cut them in half lengthwise, and slice them into fine half-circles.
In a skillet, heat 6 tablespoons of the oil over medium heat.
Add the onions, frying, stirring, and separating the rings until the onions are brownish, about 7 or 8 minutes; they should not get crisp.
Add the fennel and cumin seeds and fry another 7 or 8 minutes on lower flame.
The onions should look a rich reddish brown now.
Add the diced boiled potatoes to the onion mixture and continue frying.
As you fry, mash the potatoes with the back of a slotted spoon or potato masher.
To the potato and onion mixture add the garam masala, 2 1/2 teaspoons salt, cayenne pepper if desired, and lemon juice.
Mix it all up and set aside, uncovered, to cool slightly.
THE CABBAGE Cut off the hard stem of the cabbage, remove the hard, damaged outer leaves, and wash it.
In a pot large enough to hold the whole cabbage, bring to a boil water to which 1 teaspoon-salt has been added.
Drop the cabbage in (the water should cover at least three-quarters of it), cover, and allow to boil for 5 minutes.
Lift cabbage out of boiling water, run under cold water, and carefully remove each leaf, taking care not to break them.
If the inner leaves are still crisp, drop them again in the boiling water until they go limp.
Remove and cool under cold water.
Spread out one leaf at a time.
Snip out the hard core of the outer leaves with a sharp knife or a pair of kitchen shears.
You can snip to about an inch into the leaf, removing a kind of narrow V.
Now place a tablespoon of the stuffing in the center of the leaf and fold the edges over.
Put the stuffed leaf on your left palm and with your right palm gently squeeze out any extra moisture.
This also helps to keep the stuffed cabbage leaves tightly closed.
In a 10-inch skillet, heat the remaining 4 tablespoons of oil over medium heat.
Squeeze each stuffed cabbage leaf again between paper towels and put in skillet.
Fry, a few pieces at a time, until each piece is browned on all sides.
Take care not to let the leaves open.
Remove them to a plate.
When all the pieces are done, lower the heat, arrange the stuffed cabbage pieces in the skillet in tight layers, add 2 tablespoons water, cover, and cook on very low flame for 10 to 15 minutes.
To serve: Remove very carefully and serve on large, warm platter.
Serve with Cubed Lamb with Onions and Raisins and Rice with Peas or with Karhi, Koftas, and plain boiled rice.
This dish is also very good served with hot parathas.