Paneer roll has been well known Indian starter. Cabbage paneer roll is one of my humble attempt to give the usual paneer roll recipe a delicious twist. This cabbage paneer roll is relatively healthier. This is a great snack/ starter, especially when you wish to surprise someone with something new
Table of contents
Cabbage Paneer roll
The very first thought that comes to mind on the hearing, “cabbage paneer roll” is something which has roll shape. Something which has to do with cabbage and paneer. This is absolutely right, no rocket science to get the fact that it is a roll which contains paneer and cabbage.
Why to make cabbage paneer roll?
Traditional paneer roll, usually contains bread and that makes it rich in carbs as well gluten non-friendly. Lately, I have been trying to cut down on carbohydrates and enhance protein, on that front this version of paneer roll works well.
Why use cabbage?
To make roll, we need something which can be used to roll and hold paneer. Cabbage leaves offer great usage to that. Its leaves are strong to hold paneer. Half cabbage offers a third of Vitamin-c need of an adult, more so, it is equally a great source of fibre, potassium, folate, magnesium, vitamin-A, vitamin-K and much more. Cabbage has anti-oxidants and is good for inflammation.
Apart from all the healthy benefits offered by cabbage, cabbage is also widely available everywhere.
Ingredients
This recipe entails only handful of ingredients.
- Raw cabbage – We need to be using the leaves of cabbage to roll paneer inside.
- Paneer – Paneer acts as stuffing in this roll. You can use other things, such as minced lamb, scrambled egg or tofu, as per your need and diet.
- Spices – This recipe uses some basic spices coriander powder, turmeric powder.
Step by step cabbage paneer roll
- Wash the cabbage and carefully take out big leaves without breaking them. Washing is must to remove any dirt from the leaves.
- In a big pan, heat 4 cups of water. Once boiling, add cabbage leaves and blanch them for 4-5 minutes. Once done, take them out and let them air dry a little. This makes cabbage leaves just perfect to roll over paneer.
- In another pan, heat one tablespoon oil. Once warm add chopped onion and grated ginger and sauté. Once onion are pinkish grown in colour add chopped chillies, salt, chilli powder, turmeric powder and coriander powder and sauté.
- Add crumbled paneer now and mix it well. Switch off the heat and let the mixture cool.
- Now take one blanched leaf and place 2 tablespoon of paneer mixture on it. Fold the two side till middle and start rolling the leaf from one side till it finishes off another side. Place it on a plate. Roll all the leaves like this.
- In a grill pan, add rest 2 tablespoon oil and shallow fry/grill these rolls from all sides for 2-3 minutes. I use grill pan, as it gives nice mark on the roll. You can use normal pan or even air fry these cabbage rolls.
- Serve these cabbage paneer rolls hot and enjoy with sauces of your choice.
Pro Tips for best cabbage roll
- Look for fresh cabbage with bigger leaves. You do not want broken leaves or with scabs on them.
- Roll on when the leaves are soft and tender post blanching. Leaving it for long will make leaves open up post rolling.
- A lot goes in preparation, plan ahead and get the stuffing ready in advance. I normally prepare stuffing ready and then making these rolls is matter of minutes.
Other versions of cabbage roll
The recipe shared here is gluten-free and vegetarian friendly. However, if you wish to have vegan version, swap paneer with Tofu or soya. For meat lovers, you can use minced chicken or meat as stuffing for these rolls. Do let me know you if you try these versions and how you found them.
Serving suggestion
You must serve these rolls hot to get best taste, else rolls will become soggy. Pair these rolls with coriander chutney or sweet chilli sauce.
Other Cabbage recipes
If you love cabbage, you may like to try
Cabbage kofta
Cabbage manchurian
Recipe Card
Cabbage Paneer Roll
Ingredients
- 1 Cabbage Medium Size
- 250 Grams Paneer / Indian Cottage Cheese Crumbled
- 1 Onion Chopped
- 1 tsp Grated ginger
- 2 Green chillies Chopped
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chilli Powder
- 1/2 tsp salt To taste
- 2 tbsp Oil
Instructions
- Wash the cabbage and carefully take out big leaves without breaking them.
- In a big pan, heat 4 cups of water. Once boiling, add cabbage leaves and blanch them for 4-5 minutes.
- Once done, take them out and let them air dry a little.
- In another pan, heat one tablespoon oil. Once warm add chopped onion and grated ginger and sauté. Once onion are pinkish grown in colour add chopped chillies, salt, chilli powder, turmeric powder and coriander powder and sauté.
- Add crumbled paneer now and mix it well. Switch off the heat and let the mixture cool.
- Now take one blanched leaf and place 2 tablespoon of paneer mixture on it. Fold the two side till middle and start rolling the leaf from one side till it finishes off another side. Place it on a plate. Roll all the leaves like this.
- In a grill pan, add rest 2 tablespoon oil and shallow fry/grill these rolls from all sides for 2-3 minutes.
- Serve these cabbage paneer rolls hot and enjoy with sauces of your choice.
Notes
- Don’t over boil the leaves, we just want to blanch them so that they are easy to handle.
- You can use any stuffing of your choice in these rolls like minced lamb or minced soya.