Recipe submitted by Pooja Agrawal
Salad Stuffed Cabbage Samosas is a new favorite in my kitchen. Samosa is a famous Indian snack, which can be found anywhere in the world! They are irresistible, but so unhealthy. Now, here is the recipe which talks about vegetarian cabbage samosa which is not fried and baked but a healthy, delicious, colorful, and nutritious and has the same appeal of real Samosas. Cabbage Samosas are made with cabbage leaves filled with salad. It is served with red chutney made from bell pepper. It is a simple tongue tickling chutney recipe that is tangy and goes well with all type of snacks and lunch items. The process is relatively simple. It’s good and easy to do. Surely the kids would love it.
- 1/2 cup sprouted Moong
- 1/2 cup carrot shredded
- 1/4 cup beetroot shredded (optional)
- 5 black dates chopped
- 10 almonds soaked in water
- 10 grapes (cut in halves)
- 1 small cabbage
- 1 tablespoon chopped cilantro (Hara Dhania)
- 1 teaspoon seeded and chopped green chili (Optional)
- 1/4 cup Paneer grated
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt, adjust to taste
- 1 tablespoon lemon juice, adjust to taste
- 1 teaspoon ginger juice
- 1 tablespoon Honey
For Bell pepper Chutney:
- 1 big Red Bell Pepper
- 1/4 cup onion chopped
- 1/2 cup tomato chopped
- 2 tablespoon green bell pepper chopped
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- Three methods to roast Bell Pepper:
a. Roast on a gas cook top by just placing the Red Bell Pepper straight on the burner and keeping the flame on low setting. Keep turning and cooking till all the skin on the Red bell pepper looks like black spotted and charred. (I used this method).
b. Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till all the skin on the Bell Pepper is charred and Black Spot on it.
c. ‘Roast’ in your oven till all the skin on the Bell Pepper is charred and Black Spot on it.
- Once the Bell Pepper is roasted, cover it for 5 minutes in a deep bowl, peel off and discard the charred skin.
- Then puree it in a blender or Grinder and keep aside.
- Heat the oil in a saucepan on medium high and stir fry the Green bell pepper, onions and tomatoes for about a minute and cook until it becomes soft.
- Then add pureed Red Bell Pepper, salt and sugar and stir it for 2-3 minutes, and Red delicious chutney is ready to serve. (I used 1/4 piece of green bell pepper as bowl to serve it).
I have been frequently making it for my family and they just simply love it.
- Mix all the salad dressing ingredients together. Keep aside.
- Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil, turn off the heat.
- Cover the pan for about 3-4 minutes, drain any liquid. Let the sprouts cool to room temperature.
- Peel off Almonds and cut it into thin slices.
- In a Bowl, combine grated (carrot, beet, and paneer), chopped (almonds, grapes, and black dates), cooked sprouts and the salad dressing.
- Cover and chill.
Method (Salad Samosa):
- Start with a whole head of cabbage and peel off the outer leaves and discard them.
- Two Methods to peel off Cabbage Leaves:
a. Peel off the next 10-12 leaves of cabbage and bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and not mushy. (I used this method)
b. Core cabbage and Boil head of cabbage in large pot until it’s soft and pliable – about 10-15 minutes. Cook cabbage in boiling water only until leaves fall off head. Reserve 10-12 large leaves for Samosas. If there are leaves that aren’t fall off, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to fold but not too soft and mushy that they will be broken when you fill them with the filling. (refrigerate remaining cabbage for another use)
- Drain and dry the leaves. Trim away the thick stem at the base of the leaves for easier folding. (Refer the collage picture)
- Place some of the salad mixer (about 1 1/2 tbsps) on each cabbage leaf and fold in sides. Fold the sides around the filling and try to fold in triangle shape so that it looks like Samosa. Secure with a toothpick or clove to have a nice, tight package. Place the Samosas on a plate and repeat with remaining leaves.
- Serve with the Red Bell Pepper Chutney and garnish with cilantro. For garnishing, I used 1/4 Green Bell pepper as a bowl for Red chutney and 1 radicchio red cabbage leaf to serve Samosas in it.
- Use small cabbages as they will be tenderer, easier to fold or roll & cook better.
- For Kids you can use tomato chutney or any sauce they like instead of Red Bell Pepper Chutney.
- Also you can use any kind of stuffing of your choice in the cabbage samosa.
- You can use Kidney beans instead of sprouted moong.
- Give it an Italian twist with oregano and basil.
- You can make cabbage Rolls instead of samosas if seems difficult to make samosa shape.
- If you have some filling left over, it makes a delicious salad.
- If you have left over chutney, smear it over grilled bread. It makes great breakfast.
- You can use the chutney as a dip for vegetables like carrots, cucumber, celery and even with any chips, tacos etc.