Stuffed cabbage rolls in the Sri Lankan way.

Being a Sri Lankan, I have seen my mother and grandmother making stuffed chilies.  Some people make it as a curry, and some may do it as a snack. I love the both way’s; it’s just mouth watering !!!
As the same way we can use stuffed brinjals. And also cabbage.

My dish has been inspired from a traditional Eastern European dish from Poland. It’s called Golabki. I have made a few changes as I would like to add some authentic Asian flavors to my recipe.  Traditionally, there have been used minced pork to make this dish. But, I will leave it for you all to decide which minced would make your dish best.

Definitely this dish is going to be a family dish. I have seen mother’s keep worrying how they are worried about feeding their kids. I think this recipe might help them a lot. It has loads of nutrients at the same time kids will love it too.

Ingredients:
A big cabbage

For filling:

• Any minced meat about 500 g (I have used minced beef)
• 01 cups of cooked rice
• 01 cups of nicely chopped onion
• Chopped garlic cloves
• Chopped green chilies
• Nicely diced half a tomato
• Chopped few curry leaves 
• 01 egg
• Salt, pepper & chili powder

For sauce:

• 02 cups of tomato puree 
• 01 cups of nicely chopped onion
• 01 cups of water
• 01 cups of heavy cream
• 2 tbs of vinegar
• ½ a cup of boiled chickpeas
• Finely chopped parsley
• 01 sticks of cinnamon 
• Salt, pepper and chili powder

Instructions:

• Half boiled the cabbage leaves leave it aside.
• Beat the egg and keep it separately.

• Mix all the ingredients under filling. Add salt, pepper and chili powder as prefer. Finally, add beaten egg into the filling. 
• Try to mix all of them as a dough. 
• Use 2 tbs of filling to make small cutlets like round and flat. (Depends on how big are the cabbage leaves)
• Place the cutlet in the middle of the cabbage leaf, 1^st close the bottoms, then sides, then roll the rest and use a tooth pick to hold them properly. 
• Leave the stuffed cabbage rolls aside. 

• Heat a pan with some oil, then add the onions. Fry them until it turns into a nice golden color. 
• Then add tomato puree, water, heavy cream, vinegar, salt, pepper & chili powder. 
• Stir all together. 
• Add the cinnamon stick.
• Dip all the stuffed cabbage rolls on the sauce. Make it boil for a while. 

• When you feel the meat is cooked inside the cabbage leaves, then add the Chickpeas. Leave for a while to absorb the flavors into chick peas. 
• When the sauce gets thicker, leave the pan from heat.  Finally, add some finely chopped parsley to get the nice smell. 
• Before serving, throw the cinnamon stick. 
• Now you may serve stuffed cabbage rolls with rice or pasta. 

Enjoy the meal !!!