Barbecued Purple Cabbage Wrap

Recipe by
Total Time:
45-60 minutes
Serves:6
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Cuisine: Indian Recipe
Technique: BBQ Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Mushroom Cheese Cutlet, Best Veggie Wrap, Easy Schezwan Bread

Rate This Recipe
5

Ingredients

  • 10 to 12 - large 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
  • To taste - 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 and cooled
  • 1 - capsicum, finely chopped
  • 2 - green chillies, finely chopped
  • 2 flakes - garlic, finely chopped
  • 1 inch - ginger, finely chopped
  • 1 tsp - chilli sauce
  • 1 tsp - Tomato sauce
  • 1 tbsp - Corn flour
  • 1 tsp - white Vinegar
  • To taste - salt
  • 1 tbsp - Olive oil

How to Make Barbecued Purple Cabbage Wrap

  • For filling:
  • Steam the sprouts to tenderize a little. Cool and keep aside.
  • Heat oil in a pan, add garlic and stir.
  • Add chillies, ginger, onions and stir fry, till onions are pink.
  • Add cabbage, carrot, sprouts, capsicum and stir fry for 3-4 minutes.
  • Add sauces, salt, vinegar, spring onions, corn flour and cook further, for a minute.
  • Take off from fire and keep it aside to cool.
  • For marinade:
  • Mix all the ingredients in a screw top bottle.
  • Shake well and keep aside.
  • To proceed:
  • Put plenty of water to boil and add a little salt.
  • Trim each cabbage leaf, paring off any hard bony parts.
  • Be very careful not to tear the leaves while handling them.
  • Dip each leaf in the boiling water for 15-20 seconds and remove.
  • Drain on kitchen towel, pat dry and keep aside.
  • Repeat for all leaves.
  • Brush each leaf with the marinade on the inner side.
  • Place a ladle of filling in the centre.
  • Bring all edges to centre to overlap each other ( It should look like a packet). Secure with a tooth pick.
  • Brush a little marinade on top and keep aside.
  • Repeat to use up all leaves, marinade and filling.
  • Brush each packet with very little butter.
  • Barbeque each packet very carefully.
  • Place on a non-stick mesh, over very hot coals.
  • Turn very carefully and grill the other side.
  • To serve:
  • Spread out the chopped green and purple cabbage, on a serving dish.
  • Place packets in dish, sprinkle chopped salad leaves and grated paneer.
  • Serve hot.