Thursday, Dec 20 2007

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Barbecued Purple Cabbage Wrap

Ingredients:

10-12 large healthy 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
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, cooled
1 capsicum finely chopped
2 green chillies finely chopped
2 flakes garlic finely chopped
1" piece ginger finely chopped
1 tsp. Chilli sauce
1 tsp. Tomato sauce
1 tbsp. Cornflour
1 tsp. White vinegar
salt to taste
1 tbsp. Olive oil

For filling:

1. Steam sprouts to tenderize a little, cool keep aside.
2. Heat oil in pan, add garlic, stir.
3. Add chillies, ginger, onions, stir fry till onions are pink.
4. Add cabbage, carrot, sprouts, capsicum, stir fry for 3-4 minutes.
5. Add sauces, salt, vinegar, spring onions, cornflour, cook further for a minute.
6. Take off fire, keep aside to cool.

For marinade:

1. Mix all ingredients in a screw top bottle.
2. Shake well, keep aside.

To proceed:

1. Put plenty of water to boil, add a little salt.
2. Trim each cabbage leaf, paring off any hard bony parts.
3. Be very careful not to tear the leaves while handling them.
4. Dip each leave in boiling water for 15-20 seconds, remove.
5. Drain on kitchen towel, pat dry, keep aside.
6. Repeat for all leaves.
7. Brush each leaf with marinade on the inner side.
8. Place a ladle of fill in center.
9. Bring all edges to center to overlap each other.
10. It should look like a packet , secure with tooth pick.
11. Brush a little marinade on top, keep aside.
12. Repeat to use up all leaves, marinade and filling.
13. Brush each packet with very little butter.
14. Barbeque each packet very carefully.
15. Place on a nonstick mesh, over very hot coals.
16. Turn side very carefully, grill other side.

To serve:

1. Spread out chopped green and purple cabbage, on a serving dish.
2. Place packets in dish, sprinkle chopped salad leaves and grated paneer.
3. Serve hot.

Making time: 1 hour
Makes: 10-12 packets
Shelf life: Before bbq 1 day, After bbq best fresh

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