Cabbage and Soya Rolls Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Cabbage and Soya Rolls Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you love a good street food snack. And let me tell you, these Cabbage and Soya Rolls are seriously addictive. I first stumbled upon these at a little stall near my grandmother’s house, and I’ve been trying to recreate the magic ever since. They’re surprisingly easy to make at home, and bursting with flavour. Get ready to impress your friends and family with this authentic Indian treat!

Why You’ll Love This Recipe

These aren’t just tasty; they’re a little bit special. They’re a fantastic way to sneak in some extra protein with the soya chunks, and the combination of textures – the soft cabbage, the savoury filling, and the tangy sauce – is just chef’s kiss. Plus, they’re a fun, interactive snack to make, and perfect for parties or a cozy night in. They take about 30 minutes to make, which is a win in my book!

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 1 large cabbage (whole)
• 1 cup soya chunks
• 1 tsp salt (plus a little extra for boiling soya)
• 2 tbsp oil (plus 3 tsp for the sauce)
• 2 garlic cloves (cloves)
• 1 onion (whole)
• 4 tbsp capsicum (finely chopped)
• 2 tbsp chilli sauce
• 2 tbsp vinegar
• 2 tbsp soy sauce
• 0.25 tsp pepper powder
• 2 whole chillies (red or green, depending on your spice preference)
• 1 tsp sesame seeds
• 2 tbsp spring onion (chopped)

Ingredient Notes

Let’s talk ingredients for a sec!

• Soya Chunks: These are a fantastic source of plant-based protein, making this a really satisfying snack. You can find them at most Indian grocery stores.
• Chilli Sauce: Traditionally, a slightly sweet and tangy chilli sauce is used. You can use your favourite brand, or even make your own! Some regions in India prefer a spicier version, so feel free to adjust to your liking.
• Cabbage: Fresh, crisp cabbage is key here. Look for a head that feels firm and heavy for its size. The outer leaves might be a little tough, so we’ll be softening those up nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, carefully separate the cabbage leaves. Now, this is important: soak them in hot water for about 10 minutes to soften them up. This makes them super pliable and easy to roll.
2. While the cabbage is soaking, let’s tackle the soya chunks. Boil them with a pinch of salt for about 8 minutes. Then, drain, rinse, and mince them in a mixer – you don’t want them completely smooth, just broken down.
3. Heat 2 tbsp of oil in a kadai (or a deep frying pan). Sauté the garlic cloves, chopped onion, and capsicum until they’re softened and fragrant.
4. Now for the flavour bomb! Add the chilli sauce, vinegar, soy sauce, minced soya, pepper powder, and salt. Give it a good mix and cook for a couple of minutes until everything is well combined.
5. Time to assemble! Place about 2 tablespoons of the soya mixture onto each cabbage leaf. Fold in the sides, and then roll tightly, like you’re making a little burrito.
6. Steam the rolls for about 15 minutes, or until the cabbage is cooked through and tender.
7. While the rolls are steaming, let’s make the sauce. Heat 3 tsp of oil in a small pan. Sauté the whole chillies and sesame seeds until the sesame seeds turn golden brown.
8. Add the soy sauce, a splash of water (about 2 tbsp), and the chopped spring onions. Simmer for a minute or two until the sauce thickens slightly.
9. Finally, pour that glorious sauce over the steamed rolls and serve immediately!

Expert Tips

• Don’t skip the hot water soak for the cabbage leaves – it makes all the difference!
• Make sure your soya chunks are well-drained before mincing, otherwise, the mixture will be too wet.
• Taste the sauce and adjust the seasoning as needed. Everyone’s palate is different!

Variations

• My Family’s Secret: My aunt always adds a little grated ginger to the soya mixture for an extra zing.
• Spicy Kick: If you love heat, add a pinch of red chilli powder to the soya mixture.
• Veggie Boost: Feel free to add other finely chopped veggies to the filling, like carrots or beans.

Vegan Adaptation

Good news, vegans! This recipe is already naturally vegan-friendly. Just double-check your chilli sauce and soy sauce to ensure they don’t contain any hidden animal products.

Gluten-Free Adaptation

If you’re gluten-free, simply use a gluten-free soy sauce. Tamari is a great option!

Spice Level Adjustment

• Mild: Reduce the amount of chilli sauce and omit the whole chillies in the sauce.
• Medium: Use the recipe as is.
• Hot: Add a pinch of red chilli powder to the soya mixture and use spicier chillies in the sauce.

Festival Adaptations

These rolls make a fantastic savory snack during festivals like Diwali or Holi. They’re easy to eat while mingling with guests and are always a crowd-pleaser.

Serving Suggestions

Serve these Cabbage and Soya Rolls hot, straight from the steamer. They’re delicious on their own, or you can pair them with a side of sweet chilli dip or a refreshing mint chutney.

Storage Instructions

Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or microwaving.

FAQs

What is the best way to soften cabbage leaves without overcooking them?

Soaking them in hot water for 10 minutes is the key! It softens them enough to roll without making them mushy.

Can I use a different protein source instead of soya chunks?

Absolutely! You can use minced paneer (Indian cheese), cooked lentils, or even shredded chicken if you’re not vegetarian.

What type of chilli sauce is traditionally used in this recipe?

A slightly sweet and tangy chilli sauce is most common. Brands like Everest or Kitchen King are popular choices.

How can I make the sauce thicker or thinner?

For a thicker sauce, simmer it for a longer time. For a thinner sauce, add a little more water.

Can these rolls be made ahead of time and frozen?

Yes, you can! Assemble the rolls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. Steam them directly from frozen, adding a few extra minutes to the cooking time.

How do I adjust the salt levels in the recipe?

Taste the soya mixture and the sauce as you go, and add salt gradually. Remember, soy sauce is already salty, so be careful not to overdo it!