Cabbage Roll

Today was the day of sprouts and veggies! I was trying some new delicious recipe with retro taste :) You all know how much I love indo chinese rolls with schezwan sauce! And, have always made dragon rolls, spring rolls, rice paper rolls. But, today instead of using flour wrapper or rice paper wrapper, I used cabbage leaves to wrap the filling. Also made my schezwan dipping sauce with tiny bit of oil to make it more healthy.

Heat a tsp of oil in a pan. Fry 2 large de-seeded dry red chiilies. Drain the oil and remove chillies in a grinder. Add 2 cloves of garlic, vinegar, salt, and little water to form a dipping sauce.

Slice 1/2 large onion. Saute in the same oil we used to fry red chillies.

Add julienne red and green bell pepper and minced garlic. Saute for few minutes with salt and pepper.

Turn of the heat and add 2 cups sprouts. Mix and transfer the mixture in another container to cool.

Remove cabbage leaves keeping its shape as much as possible.

Add some sprout filling, Fold sides of cabbage leaves inside and roll it tight.

Place on a hot pan and let it char slightly.

Serve with dipping sauce.

Healthy, hearty Cabbage Rolls!