Rice and Daal Stuffed Cabbage Rolls with Onion-Potato Filling

Aradhya Patil

Aradhya Patil

11 months 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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