Stuffed cabbage with nuts and paneer

Ingredients:

2 Art. l. ghee

1 pcs. cinnamon (stick to. 5 cm)

5 pcs. clove

1 h. l. cumin (ground)

1/4 h. l. hing

900 g tomatoes

4 Art. l. raisins

1 Art. l. lemon juice

1 h. l. turmeric

3.5 h. l. salt

100 g Chickpea flour
some flour to choose? we'll show

1 black pepper (ground) - a pinch

1 pcs. cabbage (head young)

2 Art. l. ghee

50 g almonds or cashew nuts (chopped)

1 h. l. ginger (grated fresh)

1-2 pcs. hot pepper (dried, crushed)

350 g paneer (pressed and chopped)

1 h. l. Coriander (ground)

1/2 h. l. sweet red pepper (ground)

In a small saucepan, heat the ghee and stir fry it in cinnamon, cloves, ground cumin and asafoetida (30-45 seconds). Add the tomato puree and simmer for 30 minutes to obtain a homogeneous sauce. Stir in raisins and then add the lemon juice, turmeric and 2 hours. L. salt. Remove the cinnamon and cloves and remove the pan from the heat. Mix in a bowl of chickpeas flour with a pinch of salt and a pinch of pepper. Add an amount of water to make the batter for pancakes. Cover the bowl with a towel and set aside.

Remove the stalk without cutting cabbage and remove the damaged outer leaves. Wash the head and ran it in boiling salted water.

After 8-10 minutes, carefully remove the head and rinse with cold water. Trim it at the bottom and remove the 6-8 leaf, being careful not to damage them. (Balance of cabbage can be useful for some other dishes.) Take a small knife and cut off from each sheet of thick parts, being careful not to cut through the sheet. This will make the leaves more flexible. Drain them with a paper towel and set aside.

Heat the ghee in a small pan and fry the chopped nuts, grated ginger and cayenne pepper. Put to the same paneer and chopped coriander leaves, paprika and salt residue. Keep on medium heat, stirring constantly, until all the components are not properly mixed. Then lay out the cabbage leaves and place a tablespoon of filling in center of each leaf. Fold the edges of the sheet and roll it like a roll.

Dip the rolls in the prepared batter and fry them for 4-5 minutes in hot ghee or vegetable oil until golden brown. Place the stuffed cabbage leaves on a platter and pour the warmed tomato sauce.

Instead of frying them, you can bake. Then the dough is not required. Place the rolls in the pan seams down. Pour tomato sauce them, put the pan in the oven and bake at 150 � C for 15-20 minutes.