Rice and Daal Stuffed Cabbage Rolls with Onion-Potato Filling
Aradhya Patil
over 1 year ago
These cabbage rolls are a delicious and unique way to enjoy rice and daal. The onion-potato filling adds a savory touch to the dish.
Cooking Time
1 hour
Serving Size
4
Nutrition Per Serving
Cal
350
Protein
12g
Fat
8g
Sat Fat
1g
Carbs
60g
Chole
0mg
Fiber
10g
Sugar
6g
Sodium
600mg
Ingredients
- 1 head of cabbage
- 1 cup of rice
- 1 cup of daal
- 1 onion, chopped
- 2 potatoes, peeled and diced
- 2 cloves of garlic, minced
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 tablespoons of oil
- 2 cups of water
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of water to a boil. Add the cabbage and cook for 5 minutes, or until the leaves are pliable. Remove from the water and let cool.
- In a large bowl, mix together the rice, daal, onion, potatoes, garlic, cumin, coriander, turmeric, salt, and black pepper.
- Take a cabbage leaf and place a spoonful of the rice and daal mixture in the center. Roll the leaf around the filling, tucking in the sides as you go. Repeat with the remaining leaves and filling.
- Place the cabbage rolls in a baking dish. Pour the water and oil over the rolls.
- Cover the dish with foil and bake for 45 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cabbage is tender and the filling is cooked through.
- Serve hot and enjoy!
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