Ingredients:

• 7-8 large whole green Cabbage leaves
• 1 cup rice, washed and soaked in salted water
• For filling:
• 4 large potatoes, boiled
• 4-5 Green chillies
• 1 inch piece Ginger
• 1 flake Garlic
• 2 sprigs Mint leaves, chopped
• 1 tbsp coriander leaves, chopped
• 1 tsp Lemon juice
• 1/4 tsp Turmeric powder
• 3 pinches Asafoetida powder
• 1/2 tsp each cumin & Mustard Seeds
• 1 tbsp oil
• Salt to taste
• For gravy:
• 1 bunch Spinach leaves, chopped roughly
• 1 cup bottle gourd, grated
• 1 onion, sliced
• 1 Green chilli
• 1 flake Garlic
• 1 tsp Wheat flour
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 tbsp Butter
• For garnish:
• 1 tbsp coriander leaves, chopped finely
• 1 inch piece ginger, thinly julienned like matchsticks

Method:

1. Boil rice and cook till done, but not mushy. Drain, cool and keep aside.
2. Boil plenty of water with a little salt.
3. Dip each cabbage leaf, cleaned and pared, for 15 seconds.
4. Drain on kitchen towel, dab dry carefully and keep aside.
5. For filling:
6. Crush ginger, garlic and chillies in small mixie with a pinch of salt.
7. Chop potatoes with skins.
8. Heat oil, add seeds and asafoetida and allow to splutter.
9. Add crushed mixture and stir for a few seconds.
10. Add turmeric, stir and add potatoes.
11. Add salt, lemon and coriander, stir and cook for a minute.
12. Take off fire and keep aside.
13. For gravy:
14. Heat 1/2 tbsp butter in a pan.
15. Add onions and stir fry till transparent.
16. Wash and drain spinach leaves.
17. Add to onions along with bottle gourd.
18. Cover and simmer for 2 minutes.
19. Remove, cool and put in small electric grinder.
20. Add all ingredients, except salt and butter.
21. Grind to a paste, which is a little grainy, and keep aside.
22. Do not add water.
23. Heat remaining butter and add gravy.
24. Add salt, stir and bring to a boil.
25. Cover and simmer for 3-4 minutes till a little thick.
26. Keep aside till required.
27. Use 2/3 of the fillings and keep aside the rest.
28. Spread out cabbage leaf and place filling along central line.
29. Wrap to make a long cylinder like a frankie.
30. Mix remaining filling with rice.
31. Spread all over base of casserole.
32. Arrange cabbage rolls over rice.
33. Pour gravy over rolls and rice, not necessarily covering all over.
34. Cover with aluminium foil or loose lid.
35. Bake in preheated oven at 300 degrees C for 10 minutes.
36. Garnish with ginger and coriander and serve piping hot.

Recipe courtesy of Saroj Kering