Purple cabbage tiny rolls

How to Cook Recipes Purple cabbage tiny rolls using 10 ingredients and 4 steps

Purple cabbage tiny rolls - With a few humble ingredients, taking the time to stuff and roll cabbage makes this a thoughtful dish. Using purple cabbage is especially playful because it's unexpected. Take a small fistful of the meat mixture and roll into a cylinder. Place at the bottom of a cabbage leaf; roll up the bottom, fold in the sides, then continue rolling the leaf to seal. Depending on the size of the leaf, you may want to add more or less meat; however, I recommend keeping the amount of meat added to each leaf the same.

Add soy sauce and salt and pepper.

Fill each wrapper with vegetable mixture and fold over and seal.

You can cook Purple cabbage tiny rolls using 10 ingredients and 4 steps. Here is how you achieve that.

Ingredients make Purple cabbage tiny rolls

1. Prepare 2-3 purple cabbage leaves.
2. Prepare 1/4 cup grated or mashed panner.
3. Prepare 1 small sized onion finely chopped.
4. You need 1 tsp chopped garlic.
5. It's 1/2 tsp finely chopped ginger.
6. You need 1 tsp finely chopped green chillies.
7. Prepare 1/2 tsp black pepper powder.
8. Prepare 1 tsp tomato ketchup.
9. It's 2 tsp oil.
10. Prepare to taste Salt.

Purple cabbage tiny rolls instructions

1. First, cut the cabbage leaves into small square pieces (remove the hard portion). Keep aside..
2. To prepare the filling: in a bowl mix grated panner, chopped onion, ginger, garlic green chillies, salt, black pepper powder, red chilli powder, tomato ketchup and mix well. Keep aside..
3. To prepare the rolls: take one small cabbage leaf, fill the middle portion with the panner mixture, roll it and secure the edges with toothpick. Repeat the same process to prepare remaining rolls..
4. Heat the pan, add oil and fry the rolls. Enjoy the healthy and tasty cabbage tiny rolls..

Purple cabbage tiny rolls - This recipe wasn't necessarily a fast one […] Apple Glazed Corned Beef Continue rolling and stuffing the rest of the cabbage leaves until all of the filling is gone. Arrange the rest of the rolls in the baking dish. Pour the water over the cabbage, and season with salt and pepper. Remove the leaves from the cabbage, cutting away the tough part closest to the core in the shape of a V. Core the cabbages well, removing the heart and the dense, curled centre leaves with a strong spoon. These egg rolls are the perfect solution for all those corned beef, cabbage, and carrot leftovers from St. Thank you and good luck