60 minutes
A delicious dish featuring cabbage leaves stuffed with a flavorful potato filling, seasoned with fennel, cumin, and garam masala.
Medium-sized Potatoes, boiled, peeled, diced
each
Medium-sized Onions, peeled, halved, sliced into fine half-circles
each
tablespoons
teaspoons
Whole Cumin Seeds
teaspoons
teaspoons
teaspoons
Cayenne Pepper, optional
teaspoons
tablespoons
Medium-sized Head Of Cabbage, cored, outer leaves removed, washed
each
1. Boil and dice the potatoes
Begin by boiling the potatoes until they are tender. Once cooked, peel them and dice them into ¼-inch pieces.
2. Prepare the onions
While the potatoes are boiling, peel the onions, cut them in half lengthwise, and slice them into fine half-circles.
3. Caramelize the onions
In a skillet, heat 6 tablespoons of vegetable oil over medium heat. Add the sliced onions and cook them for about 7-8 minutes until they turn a brownish color.
4. Add spices to onions
Once the onions are ready, add the fennel seeds and cumin seeds. Reduce the heat to low and fry the mixture for another 7-8 minutes.
5. Mix potatoes and spices
Add the diced potatoes to the skillet. Fry them briefly and then mash them. Incorporate the garam masala, 2½ teaspoons of salt, the optional cayenne pepper, and the lemon juice.
6. Prepare the cabbage
Prepare the cabbage by cutting out the stem and removing the outer leaves. Wash the cabbage thoroughly. Bring a pot of water to a boil, add 1 teaspoon of salt, and cook the cabbage for about 5 minutes. Cool the cabbage under cold running water and dry them.
7. Stuff the cabbage leaves
For each cabbage leaf, snip out the hard core. Place about 1 tablespoon of the potato stuffing in the center of each leaf. Fold the edges over the filling to form tight parcels.
8. Fry the parcels
In a separate skillet, heat the remaining 4 tablespoons of vegetable oil over medium heat. Place the stuffed cabbage leaves in the skillet, seam side down, and fry until browned.
9. Steam the parcels
Arrange the browned cabbage parcels in the skillet, add 2 tablespoons of water, cover, and cook on low heat for 10-15 minutes.
10. Serve
Serve the savory potato-stuffed cabbage parcels on a warm platter.
Opt for a cabbage variety that has sturdy yet pliable leaves, such as Savoy cabbage. It’s easier to wrap and won’t tear as easily as other varieties when blanched.
To ensure the leaves are pliable enough to wrap without breaking, blanch them in salted boiling water for a few minutes. Then shock them in an ice bath to stop the cooking process.
Choose a starchy potato like Russet for a fluffier texture. Add a touch of cream, butter, and a grating of nutmeg to enhance the richness and depth of flavor.
Braise the parcels in a flavorful liquid, like a combination of stock and white wine, with aromatics like garlic, bay leaves, and peppercorns.
Reduce the braising liquid to create a sauce and enhance it with a pat of butter for a glossy finish. Drizzle this over the parcels for extra flavor.
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