Deep-fried vegetarian Crispy Stuffed Cabbage Rolls are stuffed with grated paneer or tofu, mashed potatoes, spices, and herbs then coated with chickpea batter. It makes for a tasty crispy main meal. The cabbage rolls can be made ahead of time and are vegetarian and vegan.
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About Crispy Stuffed Cabbage Rolls Recipe
While I was in Toronto a few years ago, I went to a farm-to-table restaurant and had the most delicious Thanksgiving meal. Our Thanksgiving Dinner included delicious kale, onion, tofu, chicken, herbs, and cheese pierogis, in addition to turkey and stuffing.
These packages were nestled in a shallow broth along with wild mushrooms, carrots, parsnips, and herbs. Brussels sprouts were grilled and served with mashed potatoes, gravy, and homemade sourdough bread.
The first recipe I came across that made the holiday table festive and memorable was Crispy Stuffed Cabbage Rolls. Even though they take a little bit of time and effort and involve a few ingredients, these veggie cabbage rolls are well worth the effort to make the holiday season special.
What is your favorite pierogi?
For me, Not until Thanksgiving that year. Essentially, they’re semicircular dumplings filled with sweet or savory stuffing, boiled, then pan-fried to impart a bit of a golden color and texture. It’s a traditional recipe for holiday celebrations.
A couple of days ago I bought a large head of cabbage from the vegetable vendor and decided to make those cabbage rolls with stuffed vegetables. It makes me happy to imagine little packages of deliciousness that, when opened, reveal the most flavorful fillings.
This vegetarian holiday main makes such a delightful dish for all special occasions and holidays.
This dish is.
- Easy to make
- Crispy
- Deep-fried
- Holiday and thanksgiving party snack
- Perfect for rainy days
- Perfect for your evening snacks
Check Crispy Stuffed Cabbage Rolls Video Recipe:
Ingredients
- 6 – Cabbage leaves
- 1 1/2 cup – Besan/ chickpea flour batter
- 1 cup – Onion chopped
- 1 cup – Coriander leaves chopped
- 1 tbsp – Green chilly chopped
- 1 cup – Potato mashed
- 1 tsp – Red chilly powder
- 1 tbsp – Ginger garlic paste
- 1 cup – Paneer grated
- 1 tsp – Garam masala powder
- Salt
- Oil
Cabbage – This vegetable is available all year round, so you can easily pick this up at a nearby vegetable stand.
Besan or Chickpea Flour – This recipe is made from Besan flour. This dish is gluten-free due to the chickpea flour. It can also be made crispier by adding 1 tablespoon of rice flour.
Vegetables – I have used onions, green chili, and coriander leaves. You can also add some other grated vegetables you like for the stuffing.
Potato – Yukon gold, red, and white potatoes can be used as per your choice. Anything, they will be just as tasty! It’s best to buy organic potatoes because regular potatoes often contain a high level of pesticide residue. However, you can use any large-sized potato that you can find easily.
Paneer or Tofu – If the tofu is soft or silken, it will crumble easily when pressed, so extra-firm tofu will be necessary for this recipe. But if using paneer then for this recipe, homemade paneer works best because it can be crumbled easily. Store-bought paneer should be soaked in warm water for five to ten minutes to make it soft and crumbly.
Seasoning – Very few ingredients like red chili powder, garam masala powder, and salt to taste have been used here.
Oil – Use any vegetable oil for this recipe.
How to make Crispy Stuffed Cabbage Rolls Recipe step by step with photo :
- Blanch cabbage leaves in water on a medium flame for 10 minutes in a pan.
- Take them out and keep them aside on a plate.
- In a frying pan, add oil on medium flame, add onion chopped, ginger garlic paste, green chilly chopped. Stir well for 3 to 4 minutes.
- Add red chilly powder, mashed potatoes, grated Paneer. Stir well for 5 minutes on medium flame.
- Add salt and garam masala powder. Mix everything together nicely.
- Add chopped coriander leaves. Stir for few more minutes.
- Keep the mixture aside.
- Take a cabbage leaf to fill it with the mixture.
- Roll the cabbage leaf as shown.
- Cut the edges evenly with a knife.
- Take chickpea flour or besan make a smooth batter with some water, a little salt, and 1/2 tsp red chilly powder.
- Dip the cabbage leaf roll in the smooth chickpea flour batter. Remove excess batter when taken out.
- Take oil in a pan and deep fry in medium hot oil.
- Fry till golden and take out when done.
- Our Crispy Cabbage Rolls are ready to be served.
Crispy Stuffed Cabbage Rolls
Crispy Stuffed Cabbage Rolls | Stuffed cabbage rolls recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 Rolls 1x
- Diet: Vegetarian
Description
Deep-fried vegetarian Crispy Stuffed Cabbage Rolls are stuffed with grated paneer or tofu, mashed potatoes, spices, and herbs then coated with chickpea batter. It makes for a tasty crispy main meal. The cabbage rolls can be made ahead of time and are vegetarian and vegan.
ScaleIngredients
- 6 – Cabbage leaves
- 1 1/2 cup – Besan/ chickpea flour batter
- 1 cup – Onion chopped
- 1 cup – Coriander leaves chopped
- 1 tbsp – Green chilly chopped
- 1 cup – Potato mashed
- 1 tsp – Red chilly powder
- 1 tbsp – Ginger garlic paste
- 1 cup – Paneer grated
- 1 tsp – Garam masala powder
- Salt
- Oil
Instructions
- Blanch cabbage leaves in water on a medium flame for 10 minutes in a pan.
- Take them out and keep them aside on a plate.
- In a frying pan, add oil on medium flame, add onion chopped, ginger garlic paste, green chilly chopped. Stir well for 3 to 4 minutes.
- Add red chilly powder, mashed potatoes, grated Paneer. Stir well for 5 minutes on medium flame.
- Add salt and garam masala powder. Mix everything together nicely.
- Add chopped coriander leaves. Stir for few more minutes.
- Keep the mixture aside.
- Take a cabbage leaf to fill it with the mixture.
- Roll the cabbage leaf as shown.
- Cut the edges evenly with a knife.
- Take chickpea flour or besan make a smooth batter with some water, a little salt, and 1/2 tsp red chilly powder.
- Dip the cabbage leaf roll in the smooth chickpea flour batter. Remove excess batter when taken out.
- Take oil in a pan and deep fry in medium hot oil.
- Fry till golden and take out when done.
- Our Crispy Cabbage Rolls are ready to be served.
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Notes
- It is best to buy a large head of cabbage so there are plenty of large leaves to work with as well as extra leaves in case something happens.
- You can use whatever combination of mashed potatoes, tofu, or panner your family prefers. Often I make it with 100% paneer and peas because my family loves paneer and peas.
- Boiling the cabbage is an important step. Rolling these guys is much easier once it has boiled. Unboiled cabbage leaves are almost impossible to roll because they are stiff as aboard.
- Chop the roots of the cabbage about a 1/2 to 3/4 inch above the surface after boiling. It will be easier to peel the leaves this way.
- Category: Appetizer, Side Dish, Snack
- Method: Deep- Fry
- Cuisine: Indian
Nutrition
- Serving Size: 8 Rolls
- Calories: 220Kcal
- Sugar: 9g
- Sodium: 450mg
- Fat: 5g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
Keywords: Crispy fried cabbage roll, Cabbage rolls vegetarian
Note: A rough estimate of nutrition is provided.
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