Stuffed Cabbage Momos

Summer is here along with Mango season. The king of fruits can not only be included in smoothies and desserts but also in savory dishes. Here is an interesting twist to a familiar dish.

Prep time : 40 mins || Cuisine : Asian || Course : Brunch / Dinner || Servings : 2

Ingredients :

• Cabbage leaves : 8 leaves

Filling :

• Garlic, chopped : 2 tablespoon

• Onion, chopped : 1 cup

• Carrot, grated : 1 cup

• Tofu, grated : 2 cup

• Oil : 1 tablespoon

• Green chili, chopped : 2 to 3 pieces

• Salt : As per taste

• Pepper : As per taste

• Apple cider vinegar : 1 tablespoon

• Soy Sauce : 1 tablespoon

Sauce base :

• Garlic, chopped : 1 tablespoon

• Ginger, chopped : 1 tablespoon

• Red chilli, chopped : 1 tablespoon

• Soy sauce : 1 tablespoon

• Apple cider vinegar : 1 tablespoon

• Tomato, chopped : 1 cup

• Oil : 1 tablespoon

#tip : you can swap the cabbage leaves with Chinese cabbage, pumpkin leaves or lettuce.

#tip : you can swap tofu with chicken, mushroom, paneer, boiled egg, ricotta cheese or boiled sprouts.

Method :

• Add the oil in a sauce pan, once its hot - add in the garlic, onion and carrot and sauté until soft.

• Next add in the tofu - mix well and sauté for a couple more minutes.

• Add in the salt, pepper, chili, vinegar and soy sauce - mix well. Turn off the heat, divide into 8 parts and set it aside on a plate.

• Next take a big pan and boil water in it - Blanch the cabbage leaves by placing it in the boiling water for 45 to 60 seconds and take it out with the help of tongs. Then place it in ice water for a minute or so.

• Now separate the leaves and spread it on a plate - use a tissue paper or a clean cloth and pat it dry.

• Then take a single leaf, spread it out on a plate and add a part of the portioned out filling in the center.

• Now tuck in the sides first and then roll up the cabbage leaf tightly. If needed use a toothpick to secure it. Repeat the process for the rest of the leaves.

• Place it in a a steamer and steam for 10 to 15 minutes. Transfer it on a plate. (Remove the toothpicks - if used)

• Now to make the sauce, set the oil to heat in a kadai. Then add in the ginger, garlic, red chili and sauté it until golden.

• Now add in the tomatoes and cook it. While it is cooking, mash the tomatoes with a fork.

• Once it starts leaving water from the sides, add in the remaining ingredients and mix well.

• Pour it over the cabbage roll and serve hot.

#tip : in place of steaming you can also tawa roast it. Just heat the tawa and place the momos on it. Turn it on all sides, until it browns evenly on all sides.

- Authored by

Nikita Mitra, Senior Nutritionist