Cheese-Stuffed Cabbage Rolls Nepali style

The Nepali cuisine consists primarily of rice, wheat, corn lentils, fresh vegetables and meats. It is very simple and subtle in flavor and prepared by using flavoring ingredients such as garlic, ginger, black pepper, chilies, onions, cilantro turmeric, bay leaves and scallions. A typical Nepali meal would include an appetizer, a vegetable or lentil soup, two or more vegetables and meat preparations, and an achar or chutney, served with roti (flat wheat bread), steamed rice or rice pilaf, supplemented with a local beverage, such as yogurt drink (lassi), beer or liquor, and followed by a dessert and tea. Try these cabbage rolls and enjoy the compliments from you family and guests.

Ingredients

• 1 lb. paneer cheese, crushed (ricotta)
• 1/2 cup onions, finely chopped
• 1/2 green onions, finely chopped
• 1 cup cooked rice
• 2 teaspoons dill weed, minced
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 3 fresh red chilies, minced
• 1 tablespoon cumin powder
• 1 teaspoon flour
• 1 egg
• 2 tablespoons melted butter
• 1 head fresh cabbage
• Salt and Pepper
   
  For the sauce
• 1 cup chopped onions
• 2 cloves garlic
• 1/2 in. ginger
• 1 cup chopped tomatoes
• 1 teaspoon mustard seeds
• 1 cup broth or water
• 2 tablespoons clarified butter
• 1 teaspoon chili powder
• Salt and Pepper
• 2 tablespoons green onions for garnish.  

Method

1. In a large bowl combine all ingredients except cabbage. Mix well, cover, and refrigerate for at least an hour. In the mean time, core the head of cabbage; boil in salted water till soft.
2. Separate into leaves, and keep in ice-cold water. Remove the thick veins if necessary. Spread a cabbage leaf on cutting board, place two tablespoons of filling, fold sides, and roll up. Hold the loose end of the leaf with small bamboo sticks or secure with twain.
3. Repeat with other leaves. Rub butter generously on the stuffed rolls and stack in a steamer. Steam till the stuffing is cooked through, about 8-10 min.
4. Transfer the steamed rolls to a large plate.
5. For sauce, in a non-stick sauces pan heat two tablespoons of clarified butter, splitter mustard seeds. Add onions and sauté till brown. Add garlic, ginger, and chili powder, and fry for a minute over low heat.
6. Add tomatoes, broth, salt and pepper. Simmer the tomato mixture until the sauce thickens up, about 15 min.
7. Transfer the stuffed cabbage rolls to the sauce and heat through, frequently turning, about 10 min.
8. Garnish with chopped green onions.
9. Serve with roti and enjoy.

(Source: nepalicooking.tripod.com)