Stuffed cabbage rolls

Loaded with fibre, these stuffed cabbage rolls with chana dal and veggies help keep you feeling full and satisfied. Easy to make, diabetes-friendly, and with a tangy sauce, they’re delicious and healthy.

Ingredients

For rolls:

• 4 cabbage leaves
• Split bengal gram (chana dal), ½ cup
• Cabbage, ½ cup, finely chopped
• Capsicum, ½ cup, finely chopped
• Potato, 2 tbsp, boiled and mashed
• 2 cloves garlic, chopped
• Lemon juice, 1 tbsp
• Soy sauce, 1 tsp
• Dark soy sauce, ½ tsp
• Black pepper, ½ tsp
• Cumin powder, ¼ tsp
• Salt, ¼ tsp
• Oil for cooking

For sauce:

• 1 clove garlic, chopped
• Oil, 2 tsp
• Chilli flakes, 1 tsp
• Jaggery powder, 1 tsp (5g)
• Soy sauce, 1 tsp
• Dark soy sauce, 1 tsp

Method

1. Boil or steam the cabbage leaves to soften them. Then pour some chilled water on them to help them retain their colour, and set aside.
2. For the filling, boil the chana dal until soft and cooked through.
3. Once the dal is boiled, transfer it to a mixing bowl and add the boiled potato, chopped cabbage, capsicum, cumin powder, soy sauce, dark soy sauce, salt and pepper.
4. Heat 1 tsp of oil in a pan, and add chopped garlic gloves. Cook until the garlic turns a light brown colour, then add the chana dal mix and sauté it on a low heat.
5. Remove the pan from the heat, add the mixture to the cabbage leaves, and wrap them. Keep the wrapped side down to keep them from unfolding.
6. To prepare the sauce, heat 2 tsp of oil in a pan and fry the garlic until golden.
7. Pour the oil into a small bowl, then add the chilli flakes, soy sauce and dark soy sauce, and jaggery powder. Mix until well combined.
8. Eat the cabbage rolls with the sauce, and enjoy.

Nutritional information

Per serving:

Calories - 375kcal

Fat - 20g

Carbohydrate - 37g

Protein - 15g

Sodium - 2300mg

Sugar - 5g

Fibre - 16g