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Before you jump to Cabbage wrap with stuffed noodles recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got insight from reading it, now let’s go back to cabbage wrap with stuffed noodles recipe. You can cook cabbage wrap with stuffed noodles using 19 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to cook Cabbage wrap with stuffed noodles:
- Provide 4 Cabbage leaves
- Use 1 cup boil noodles
- Get 1 1/2 tablespoons Oil
- Get 1/2 teaspoons Garlic paste
- Use 1/3 teaspoons Ginger paste
- You need 1/2 Carrots chopped
- You need 1/2 cup Cabbage chopped
- Use 1 Capsicum mideum size chopped
- Use ½ teaspoon Cumin powder
- You need ½ teaspoon Coriander powder
- Provide 2 Onions medium size chopped
- Get 1/2 tbsp soya sauce
- Use 1/2 tsp chilli sauce
- Prepare 1/2 tbsp black pepper powder
- Get 1 cup Gram flour / besan
- Provide To taste Salt
- Provide 1/4 tsp chilli powder
- You need 1 pinch soda
- Get As needed Refined oil for deep fry
Steps to make Cabbage wrap with stuffed noodles:
- Blanch cabbage leaves in plenty of hot water for two to three minutes. Drain and pat dry with absorbent paper.
- Heat 2 tablespoon oil in a non-stick pan. Add onion chopped, garlic paste and saute for 1 minute. Add ginger paste, mix and saute for a minute.
- Add carrot, mix well and cook for a minute. - - Roughly chop cabbage, beens, capsicum and add, mix well and cook for a minute.
- Add cumin powder coriander powder, black pepper powder Mix well and cook.
- Add all sauces mix well and cook for a minute.
- Add salt, mix well and cook on low heat for 5 minutes. Remove from heat and cool to room temperature.
- Place two tablespoon mixture at one end of each cabbage leaf, fold the sides around the fillin
- Take in a bowl. Add the gram flour, red chilli powder, garam masala powder, one tablespoon of hot oil, soda and salt. Mix well. Add water make a smooth mixture.
- Heat sufficient oil in a kadai.
- Deep fry the wrap in of three to four until crisp and golden brown.
- Drain on absorbent paper. Serve hot with sauce.
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