Rasam Cabbage Rolls

Name: Rasam Cabbage Rolls
Ingredients: 0.25 tsp fenugreek seeds; 0.5 tsp mustard seeds; 2 cloves garlic; 1 green chili (optional if you want more heat); 1 sprig curry leaf; 16 oz canned tomatoes (no salt); water (with leftover tomato juice in the can); 1 tsp rasam powder (or premade); turmeric (pinch); 0.5 tsp tamarind concentrate (start small); 1 tsp jaggery or sugar; 0.5 cup white onion; 0.5 cup mushrooms of choice; 2 green chilies (optional for heat); 4 cloves garlic; 0.5 cup carrots; 1 small tomato (or a few tbsp of canned tomatoes); salt (to taste); black pepper (to taste); 0.25 tsp curry leaf powder (optional); 0.5 cup cooked rice; 1 ish cup cooked lentils

Ingredients

Rasam Sauce

Filling

Directions

1
Have cooked rice, lentils, and cabbage ready to go! Then cook your filling in the order listed, taste, and stuff in your cabbage leaves tightly.
2
In the same pan, heat up oil and add fenugreek and mustard seeds - let them pop then add garlic, chilies, and curry leaves.
3
After 20 seconds or so add tomatoes, water, rasam powder, turmeric, tamarind, and jaggery. Let it come to a simmer and taste - if too acidic, add a bit more jaggery, if too thick, add more water. Leave as is in the pan or blend for a smooth consistency.
4
Add your cabbage rolls in and bring to a simmer on low-med heat and cover until cabbage is fork tender. We cooked the cabbage rolls just a bit before, but now we need them to get softer!
5
Top with cilantro (also great with greek yogurt)!

See on Instagram

Related recipes

Amla/Awla Instant Pickles

Banana & Tomato Sabzi

Basil Oil

Bhutta Butta