Rasam cabbage rolls

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Ingredients

Cabbage:

1 small cabbage head, boiled for 5-10 minutes or until the leaves loosen up, remove stem ends.

Filling:

1/2 cup diced white onion

1/2 cup chopped mushrooms of choice

2 green chilies, chopped (optional for heat)

4 cloves garlic, minced

1/2 cup chopped carrots

1 small tomato, diced (or a few tablespoons of canned tomatoes)

Salt and black pepper to taste

1/4 teaspoon curry leaf powder (optional)

1/2 cup cooked rice

1 cup cooked lentils (whole brown or masoor lentils work great here)

To cook lentils: Rinse 1/2 cup dry lentils and add to an Instant Pot with 1 cup water and 1/2 tablespoon bouillon paste (or replace water with stock). Pressure cook on high for 8 minutes and let naturally release.

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Rasam Sauce:

1/4 teaspoon fenugreek seeds

1/2 teaspoon mustard seeds

2 garlic cloves, minced

1 green chili, chopped

1 sprig curry leaf

16 ounces no-salt canned tomatoes

Splash of water with leftover tomato juice from the can

1 teaspoon premade rasam powder (or grind at home: 1 tablespoon roasted chana dal, 1/2 teaspoon roasted peppercorns, 1 tablespoon roasted coriander powder, 1/4 teaspoon roasted cumin powder, 2 roasted dried red chilies, pinch of hing)

Pinch of turmeric

1/2 teaspoon tamarind concentrate (this is strong, so start small and add more if needed)

1 teaspoon jaggery or sugar

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Instructions

Prepare the Cabbage and Filling:

Begin by boiling a small cabbage head for 5-10 minutes. The goal is to soften the leaves enough so they loosen up and can be easily separated. Once boiled, remove the stem ends and carefully peel the leaves off. Set aside to cool.

Prepare the filling by dicing 1/2 cup of white onion, chopping 1/2 cup of your favorite mushrooms, mincing 4 garlic cloves, and chopping 1/2 cup of carrots and 2 green chilies (if you prefer a bit of heat). Dice a small tomato or use a few tablespoons of canned tomatoes if fresh ones aren't available.

In a pan, cook the diced onion until translucent, then add the mushrooms, garlic, carrots, chilies (if using), and tomatoes. Season with salt and black pepper to taste. For an additional layer of flavor, add 1/4 teaspoon of curry leaf powder, though this is optional.

Incorporate 1/2 cup of cooked rice and 1 cup of cooked lentils into the mixture. To prepare the lentils, rinse 1/2 cup of dry lentils and cook them in an Instant Pot with 1 cup of water and 1/2 tablespoon of bouillon paste. Alternatively, you can replace the water with stock. Pressure cook on high for 8 minutes, then allow a natural release.

Mix everything thoroughly and taste to adjust seasoning. Once satisfied, stuff the filling tightly into the prepared cabbage leaves and set aside.

Make the Rasam Sauce:

In the same pan used for the filling, heat some oil and add 1/4 teaspoon of fenugreek seeds and 1/2 teaspoon of mustard seeds. Allow them to pop, releasing their flavors.

Add 2 minced garlic cloves, 1 chopped green chili, and a sprig of curry leaf. Sauté for about 20 seconds until fragrant.

Incorporate a 16-ounce can of no-salt tomatoes along with a splash of water to gather any leftover tomato juice from the can. Add 1 teaspoon of premade rasam powder. If you prefer to make the rasam powder at home, grind together 1 tablespoon roasted chana dal, 1/2 teaspoon roasted peppercorns, 1 tablespoon roasted coriander powder, 1/4 teaspoon roasted cumin powder, 2 roasted dried red chilies, and a pinch of hing.

Add a pinch of turmeric, 1/2 teaspoon of tamarind concentrate (start small and adjust to taste), and 1 teaspoon of jaggery or sugar. Bring the mixture to a simmer and taste. Adjust the sweetness or thickness by adding more jaggery or water as needed. For a smoother sauce, blend the mixture.

Cook the Cabbage Rolls:

Gently place the stuffed cabbage rolls into the pan with the rasam sauce. Bring to a simmer on low-medium heat and cover the pan. Cook until the cabbage is fork-tender, ensuring the flavors meld together beautifully. The cabbage rolls were partially cooked earlier, but now they need to become softer and absorb the flavors of the sauce.

Serve:

Once the cabbage rolls are tender, transfer them to a serving dish and top with freshly chopped cilantro. For an added touch, serve with a dollop of Greek yogurt, which complements the spices wonderfully.

Enjoy these spicy cabbage rolls with a tangy, flavorful rasam sauce! They make for a nutritious and satisfying meal that's sure to impress.

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