Salad stuffed Cabbage Samosas / Rolls

This is a new favorite in my kitchen – Salad Stuffed Cabbage Samosas.

Now, here is the recipe which talks about cabbage samosa stuffed with salad which is not fried and baked but a healthy, delicious, colorful, and nutritious and has the same appeal of Samosas. Cabbage Samosas are made with cabbage leaves filled with salad. It is served with any tangy chutney, I would prefer chutney made from Red bell pepper.

Ingredients:

For salad:

• 1/2 cup sprouted Moong
• 10 almonds soaked in water
• 1/3 cup carrot shredded
• 1 tablespoon beetroot shredded (optional)
• 2 tablespoon shredded lettuce
• 2 tablespoon spinach chopped 
• 5 black dates chopped
• 10 grapes chopped or Raisins
• 1 tablespoon chopped cilantro (Hara Dhania)
• 1 teaspoon seeded and chopped green chili (Optional)
• 1/4 cup Paneer grated 
• 1/4 teaspoon salt 
• 1 small cabbage

Salad Dressing:

·   1/4 teaspoon black pepper
·   1/2 teaspoon salt, adjust to taste
·   1 tablespoon lemon juice, adjust to taste
·   1 teaspoon ginger juice
·   1 tablespoon Honey 

 Method for Salad:   

1) Mix all the salad dressing ingredients together. Keep aside.
2) Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil, add chopped spinach, mix it well and turn off the heat.
3) Cover the pan for about 2-3 minutes, strain any liquid. Let the sprouts cool to room temperature.
4) Peel off Almonds and cut it into thin slices.
5) In a Bowl, combine grated (carrot, beet, lettuce and paneer), chopped (almonds, grapes/raisins, and black dates), cooked sprouts and spinach, cilantro, green chili and the salad dressing.
6) Cover and chill.

 Direction for Salad Samosa :

1.Start with a whole head of cabbage and peel off the outer leaves and discard them.

2.Two Methods to peel off Cabbage Leaves:-
o Peel off the next 10-12 leaves of cabbage and bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened and not mushy. (I used this method)

o Core cabbage and Boil head of cabbage in large pot until it's soft and pliable - about 10-15 minutes. Cook cabbage in boiling water only until leaves fall off head. Reserve 10-12 large leaves for Samosas. If there are leaves that aren't fall off, place the head of cabbage back in the boiling water to cook a little longer. You want your leaves to be tender enough to fold but not too soft and mushy that they will be broken when you fill them with the filling. (refrigerate remaining cabbage for another use)

3.Drain and dry the leaves. Trim away the thick stem at the base of the leaves for easier folding. (Refer the above picture)

4.Place some of the salad mixer (about 1 1/2 tbsps) on each cabbage leaf and fold in sides. Fold the sides around the filling and try to fold in triangle shape so that it looks like Samosa. Secure with a toothpick or clove to have a nice, tight package. Place the Samosas on a plate and repeat with remaining leaves.

5.Serve with the Red Bell Pepper Chutney.  

Notes:

1) Use small cabbages as they will be tenderer, easier to fold or roll & cook better.
2) For Kids you can use tomato chutney or any sauce they like instead of Red Bell Pepper Chutney.
3) Also you can use any kind of stuffing of your choice in the cabbage samosa.
4) You can use Kidney beans instead of sprouted moong.
5) Give it an Italian twist with oregano and basil.
6) If you have some filling left over, it makes a delicious salad.