Cabbage Wrap Casserole

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 7-8 large whole green cabbage leaves
  • 1 cup rice, washed and soaked in salted water
  • For filling:
  • 4 large potatoes, boiled
  • 4-5 green chillies
  • 1 inch piece ginger
  • 1 flake garlic
  • 2 sprigs mint leaves, chopped
  • 1 tbsp coriander leaves, chopped
  • 1 tsp lemon juice
  • 1/4 tsp turmeric powder
  • 3 pinches asafoetida powder
  • 1/2 tsp each cumin & mustard seeds
  • 1 tbsp oil
  • Salt to taste
  • For gravy:
  • 1 bunch spinach leaves, chopped roughly
  • 1 cup bottle gourd, grated
  • 1 onion, sliced
  • 1 green chilli
  • 1 flake garlic
  • 1 tsp wheat flour
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 2 tbsp butter
  • For garnish:
  • 1 tbsp coriander leaves, chopped finely
  • 1 inch piece ginger, thinly julienned like matchsticks

How to Make Cabbage Wrap Casserole

  • Boil rice and cook till done, but not mushy. Drain, cool and keep aside.
  • Boil plenty of water with a little salt.
  • Dip each cabbage leaf, cleaned and pared, for 15 seconds.
  • Drain on kitchen towel, dab dry carefully and keep aside.
  • For filling:
  • Crush ginger, garlic and chillies in small mixie with a pinch of salt.
  • Chop potatoes with skins.
  • Heat oil, add seeds and asafoetida and allow to splutter.
  • Add crushed mixture and stir for a few seconds.
  • Add turmeric, stir and add potatoes.
  • Add salt, lemon and coriander, stir and cook for a minute.
  • Take off fire and keep aside.
  • For gravy:
  • Heat 1/2 tbsp butter in a pan.
  • Add onions and stir fry till transparent.
  • Wash and drain spinach leaves.
  • Add to onions along with bottle gourd.
  • Cover and simmer for 2 minutes.
  • Remove, cool and put in small electric grinder.
  • Add all ingredients, except salt and butter.
  • Grind to a paste, which is a little grainy, and keep aside.
  • Do not add water.
  • Heat remaining butter and add gravy.
  • Add salt, stir and bring to a boil.
  • Cover and simmer for 3-4 minutes till a little thick.
  • Keep aside till required.
  • Use 2/3 of the fillings and keep aside the rest.
  • Spread out cabbage leaf and place filling along central line.
  • Wrap to make a long cylinder like a frankie.
  • Mix remaining filling with rice.
  • Spread all over base of casserole.
  • Arrange cabbage rolls over rice.
  • Pour gravy over rolls and rice, not necessarily covering all over.
  • Cover with aluminium foil or loose lid.
  • Bake in preheated oven at 300 degrees C for 10 minutes.
  • Garnish with ginger and coriander and serve piping hot.