Ingredients

• large cabbage leaves 6 to 8
• cooked noodles - 1 cup
• soya granules - 1/2 cup
• oil - 2 tbsp
• garlic - 2 tsp, minced
• ginger - 2 tsp minced
• onion - 1/4 cup, minced
• celery - 2 tbsp, minced
• button mushrooms - 1/2 cup, chopped
• red chili powder - 1 tsp
• vinegar - 2 tsp
• flour paste to seal
• pepper to taste
• salt to taste
• For Sauce:
• dark soya sauce - 1 tbsp
• vinegar - 2 tbsp
• sugar - 2 tbsp
• tomato ketchup - 4 tbsp
• fresh orange juice - 1 cup
• corn flour - 1 tbsp
• pepper to taste
• salt to taste

How to Make Cabbage Rolls in Sweet Sour Sauce

• Boil plenty of water and immerse the cabbage leaves in it for 5 minutes.
• Lift out the leaves and place in a colander to drain.
• Soak Soya granules in hot water for 15 minutes.
• Drain and squeeze out all the water.
• Heat oil in a non-stick pan; fry garlic, ginger and onion till fragrant.
• Add celery and mushrooms.
• Stir fry till the vegetables are soft.
• Mix chili powder with vinegar and add.
• Fry for few seconds.
• Add noodles, Soya granules, salt and pepper.
• Mix well and remove from fire.
• Divide the filling between the cabbage leaves and roll as for spring rolls.
• Seal well with flour paste. (Maida and water)
• Place the rolls in a steamer and steam for 15-20 minutes. Meanwhile prepare the sauce; Combine all the ingredients for the sauce except the corn flour.
• Heat till it begins to boil.
• Mix corn flour with 1/4 cup of water and add.
• Simmer till the sauce is thick.
• Pour the sauce on steamed rolls and serve immediately.