Ingredients:

• 10 to 12 – large leaves of purple Cabbage
• 1/2 cup – purple cabbage, shredded finely
• 1/2 cup – green cabbage, shredded finely
• 1/2 cup – salad leaves, chopped finely
• 1/2 tsp – Butter
• To taste – salt
• For marinade:
• 1 tbsp – Lemon juice
• 1 tbsp – white Vinegar
• 1 tbsp – Olive oil
• 1/2 tsp – Sugar
• 1/2 tsp – garlic, grated
• 1 tsp – Green chilli sauce
• For filling:
• 1 cup – Bean sprouts
• 2 sprigs – spring onions, finely chopped
• 1 – small onion, finely chopped
• 1 cup – carrot, grated
• 1 cup – cabbage, shredded finely
• 1 cup – noodles, boiled, drained and cooled
• 1 – capsicum, finely chopped
• 2 – green chillies, finely chopped
• 2 flakes – garlic, finely chopped
• 1 inch – ginger, finely chopped
• 1 tsp – chilli sauce
• 1 tsp – Tomato sauce
• 1 tbsp – Corn flour
• 1 tsp – white Vinegar
• To taste – salt
• 1 tbsp – Olive oil

Method:

1. For filling:
2. Steam the sprouts to tenderize a little. Cool and keep aside.
3. Heat oil in a pan, add garlic and stir.
4. Add chillies, ginger, onions and stir fry, till onions are pink.
5. Add cabbage, carrot, sprouts, capsicum and stir fry for 3-4 minutes.
6. Add sauces, salt, vinegar, spring onions, corn flour and cook further, for a minute.
7. Take off from fire and keep it aside to cool.
8. For marinade:
9. Mix all the ingredients in a screw top bottle.
10. Shake well and keep aside.
11. To proceed:
12. Put plenty of water to boil and add a little salt.
13. Trim each cabbage leaf, paring off any hard bony parts.
14. Be very careful not to tear the leaves while handling them.
15. Dip each leaf in the boiling water for 15-20 seconds and remove.
16. Drain on kitchen towel, pat dry and keep aside.
17. Repeat for all leaves.
18. Brush each leaf with the marinade on the inner side.
19. Place a ladle of filling in the centre.
20. Bring all edges to centre to overlap each other ( It should look like a packet). Secure with a tooth pick.
21. Brush a little marinade on top and keep aside.
22. Repeat to use up all leaves, marinade and filling.
23. Brush each packet with very little butter.
24. Barbeque each packet very carefully.
25. Place on a non-stick mesh, over very hot coals.
26. Turn very carefully and grill the other side.
27. To serve:
28. Spread out the chopped green and purple cabbage, on a serving dish.
29. Place packets in dish, sprinkle chopped salad leaves and grated paneer.
30. Serve hot.

Recipe courtesy of Saroj Kering