SEPERATE LEAVES

firstly, separate the leaves of cabbage without tearing apart.

1

HOT WATER 

soak the leaves in hot water for 10 minutes. this helps leaves to turn flexible

2

HARD PART - TRIM SIDES

after 10 minutes, take a cabbage leaf and trim off the hard part. else it will be difficult to roll. keep aside

3

SALT - 1 TSP

firstly, in a large vessel take enough water. add 1 tsp salt and get to a boil

4

SOYA CHUNKS - 1 CUP

now add 1 cup soya chunks and boil for 8 minutes or until the soya softens.

5

DRAIN OFF

drain off and rinse in cold water

6

SQUEEZE OFF

squeeze off the water from soya chunks and transfer to the mixi

7

COARSE TEXTURE

pulse and blend to get the minced texture. keep aside

8

GARLIC - 2 CLOVE 

in a large kadai, heat 2 tbsp oil, add 2 clove garlic, 1 onion and 4 tbsp capsicum.

9

SAUTE - 1 MINUTE

stir fry on high flame until onions shrink slightly

10

CHILLI SAUCE

now add 2 tbsp chilli sauce, 2 tbsp vinegar and 2 tbsp soy sauce. stir fry until the sauces are well combined.

11

SOYA - MINCED

further add minced soya, ¼ tsp pepper powder and ¼ tsp salt.

12

SOYA STUFFING

saute for a minute or until the soya gets almost cooked. soya stuffing is ready. keep aside

13

SOYA STUFFING

take the cabbage leaf and place 2 tbsp of prepared soya stuffing in the centre

14

ROLL TIGHT

fold and roll to form a spring roll shape

15

PLACE IN STEAMER

now place the roll into the steamer

16

STEAM - 15 MIN

steam for 15 minutes or until the roll is cooked completely

17

GARLIC - 2 CLOVE

firstly, in a pan heat 3 tsp oil. saute 2 clove garlic and 2 chilli for a minute

18

SESAME - 1 TSP

now add 1 tsp sesame seeds and saute well

19

SOY SAUCE - 2 TBSP

further, add 2 tbsp soy sauce and stir fry on high flame.

20

WATER - 3/4 CUP

also, add ¾ cup water, 2 tbsp spring onion and mix well

21

SAUCE

once the sauce comes to a boil, it ready to serve.

22

READY TO EAT

finally, pour the sauce over stuffed cabbage roll and enjoy

21

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