Cabbage Rolls Recipe – Spicy Peanut Sauce & Potato Filling

Last Updated on 6 months ago by Neha Deshmukh

Cabbage Rolls Recipe – Spicy Peanut Sauce & Potato Filling

Hey everyone! Today, I’m sharing a recipe that’s been a real comfort food for me – these delicious Cabbage Rolls with a vibrant, spicy peanut sauce and a flavorful potato filling. I first made these when I was craving something a little different, something that felt both healthy and satisfying. And honestly, they’ve been a hit ever since! They’re surprisingly easy to make, and the combination of textures and flavors is just chef’s kiss.

Why You’ll Love This Recipe

These aren’t your grandma’s cabbage rolls (unless your grandma was a culinary genius!). This recipe takes a classic and gives it a delightful Indian twist with that incredible peanut sauce. They’re packed with flavor, relatively healthy, and perfect as a snack, appetizer, or even a light meal. Plus, they’re a fun way to get your veggies in!

Ingredients

Here’s what you’ll need to make these amazing cabbage rolls:

• 8 cabbage leaves
• 1 potato, boiled and chopped (about 200g)
• 0.5 capsicum (bell pepper), chopped (about 100g)
• 3 sprigs coriander leaves, chopped (about 15g)
• 0.5 teaspoon salt
• 0.25 cup roasted peanuts (about 60g)
• 2 garlic cloves
• 8 dried red chillies
• 1 tomato
• 0.5 teaspoon salt (for sauce)
• 2 teaspoons jaggery (or brown sugar)
• 2 teaspoons plain vinegar

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make this recipe shine:

• Roasted Peanuts: Don’t skip roasting the peanuts! It brings out their flavor so much more. You can quickly roast them in a dry pan for a few minutes until fragrant.
• Chili Power: The number of dried red chillies you use is totally up to you. In some regions of India, they love a serious kick, while others prefer a milder heat. Start with 8 and adjust to your liking. Kashmiri chillies will give you great color with less heat.
• Blanching is Key: Blanching the cabbage leaves is super important. It makes them pliable enough to roll without tearing, and it also mellows out their flavor. Don’t skip this step!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, carefully separate your cabbage leaves. Then, blanch them in boiling water for 2-3 minutes. This softens them up beautifully.
2. Once blanched, cool the leaves and gently remove the thick cores. Halve each leaf – this makes rolling easier.
3. Now for the filling! In a bowl, combine the boiled potato, chopped capsicum, chopped coriander leaves, and salt. Mix well.
4. Take one cabbage half and place about 1 tablespoon of the potato mixture onto it.
5. Roll it up tightly, just like you would a spring roll. Repeat with the remaining cabbage leaves and filling.
6. Time to steam! Place the cabbage rolls in a steamer and steam for about 10 minutes, or until they’re tender.
7. While the rolls are steaming, let’s make the sauce. Boil the tomato and dried red chillies in a little water for about 10 minutes.
8. Peel the tomato (the skin will slip off easily now) and blend it with the roasted peanuts, garlic cloves, jaggery, vinegar, and salt until you have a smooth, spicy sauce. Add a splash of water if needed to get the right consistency.
9. Serve the warm cabbage rolls drizzled generously with that amazing peanut sauce. Enjoy!

Expert Tips

• Don’t overfill the cabbage rolls, or they might burst while steaming.
• If your cabbage leaves are tearing, try blanching them for a little longer.
• For a richer flavor, you can add a pinch of garam masala to the potato filling.

Variations

• My Family’s Favorite: My kids love it when I add a little grated paneer (Indian cheese) to the potato filling. It makes it extra creamy and delicious!
• Spicy Twist: My friend, Priya, adds a finely chopped green chili to the filling for an extra kick.
• Different Veggies: Feel free to experiment with other veggies in the filling, like carrots or peas.

Vegan Adaptation

This recipe is almost vegan as is! Just make sure your jaggery is vegan-friendly (some jaggery is processed with bone char).

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use 4-5 dried red chillies and remove the seeds.
• Medium: Use 6-7 dried red chillies.
• Hot: Use 8+ dried red chillies and leave the seeds in!

Festival Adaptations (Potential for serving as a savory snack during festivals)

These cabbage rolls make a fantastic savory snack during festivals like Diwali or Holi. They’re a nice change from all the sweets!

Serving Suggestions

These cabbage rolls are great on their own, but they also pair well with a side of chutney or raita (yogurt dip).

Storage Instructions

You can store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. The sauce is best stored separately. Reheat gently before serving.

FAQs

What is the best way to prevent the cabbage rolls from falling apart during steaming?

Make sure you don’t overfill them, and roll them tightly! Also, blanching the cabbage leaves properly is key.

Can I make the peanut sauce ahead of time? If so, how should I store it?

Absolutely! You can make the sauce a day or two in advance. Store it in an airtight container in the refrigerator. It might thicken up a bit, so you can add a little water to thin it out before serving.

What type of potatoes work best for the filling?

Waxy potatoes like red potatoes or Yukon Gold hold their shape well and are perfect for the filling.

Can I use a different vinegar than plain vinegar in the sauce?

You can! Rice vinegar or apple cider vinegar would also work well.

Is there a way to adjust the sweetness of the sauce?

Definitely. If you prefer a less sweet sauce, reduce the amount of jaggery. You can also add a squeeze of lemon juice to balance the flavors.