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Cabbage Leaves Stuffed with Red Bell Pepper Uppma UPPMA BHAR – vegetarian recipe
Stav Kogan

Cabbage Leaves Stuffed with Red Bell Pepper Uppma UPPMA BHARA BANDHGOBHI

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Servings: 4 servings
Calories: 370
Ingredients Method Nutrition

Ingredients
  

  • 8 large cabbage leaves, blanched for 2.0 minutes and drained
  • 3.0 tbsp (45 ml) ghee or vegetable oil
  • 1.0–2.0 hot green chilies, cored, seeded, and slivered
  • 0.5-inch (1.5 cm) piece fresh ginger root, julienned
  • 1.0 tsp (5 ml) cumin seeds
  • 6.0–8.0 fresh curry leaves
  • 0.66 cup (160 ml) chopped red bell peppers
  • 0.33 cup (60 g / 2.12 oz) Malt-o-Meal brand farina
  • 0.75 cup (180 ml) buttermilk (or 0.37 cup yogurt mixed with 0.37 cup / 89 ml water)
  • 3.0 tbsp (45 ml) chopped fresh coriander or parsley
  • 0.5 tsp (2 ml) salt
  • 1.0 tsp (5 ml) lemon juice
  • 2.0 tbsp (30 ml) ghee or olive oil
  • 2.0 medium red bell peppers (approx. 12.0 oz or 340 g), seeded and chopped
  • 3.0 large tomatoes, coarsely chopped
  • 0.5 tsp (2 ml) sugar
  • 1.0 tsp (5 ml) garam masala
  • 1.0 cup (240 ml) vegetable stock
  • 1.0 tbsp (15 ml) chopped fresh dill or 0.5 tsp (2 ml) dried dill
  • 0.5 tsp (2 ml) salt
  • 0.125 tsp (0.5 ml) freshly ground pepper
  • 1.0 large baking potato (approx. 8.0 oz or 230 g), boiled for 10.0 minutes
  • 2.0 tbsp (30 ml) melted butter
  • 1.0 tsp (5 ml) poppy seeds
  • 5.0 tbsp (75 ml) sour cream or yogurt (for garnish)
  • 2.0 tbsp (30 ml) blanched pistachio nuts, chopped
  • Fluff the filling with a fork, divide it into 8 equal portions, and shape them into 2.0-inch (5 cm) logs.
  • Lay a leaf flat, place a filling log at the base, fold the sides over, and roll it tightly into a neat parcel.
  • To serve, place two Stuffed Cabbage Rolls with Uppma on top of a crispy pancake, ladle over extra sauce, and garnish with a dollop of sour cream and chopped pistachios.
  • The Sieve is Secret: To achieve that high-end restaurant smoothness in your red bell pepper sauce, always pass the cooked mixture through a fine-mesh sieve or food mill. Removing the skins and seeds ensures a velvety texture that elegantly coats the Stuffed Cabbage Rolls with Uppma.
  • High Heat for Pancakes: When making the shredded potato pancakes, ensure your pan is properly heated before adding the potato. Use a spatula to press down firmly; this creates more surface contact and results in the ultra-crisp base that defines this dish.

Method
 

  1. Place each blanched cabbage leaf on a flat surface and carefully trim away the thick central rib from the base using a sharp knife to ensure the leaf is pliable.
  2. Heat 3. 0 tbsp (45 ml) of ghee in a sauté pan over moderate heat and fry the chilies, ginger, and cumin seeds until the seeds darken.
  3. Toss in the curry leaves and 0. 66 cup (160 ml) of bell peppers, stir-frying until the peppers are soft and glistening.
  4. Add 0. 33 cup (60 g / 2.12 oz) of farina and toast for 1. 0 minute before removing the pan from the heat.
  5. Stir in the buttermilk, herbs, 0. 5 tsp (2 ml) salt, and lemon juice, then cover and let it sit for 5. 0 minutes.
  6. Arrange the 8 rolls in a buttered casserole dish, seam-side down, to prevent them from unrolling during the baking process.
  7. Pour the smooth sauce over the rolls, cover the dish, and bake in a preheated oven at 350°F (180°C) for 1. 0 hour.
  8. Grate the parboiled 8. 0 oz (230 g) potato and spread it into thin layers in a buttered non-stick pan to form 7. 0-inch (17. 5 cm) pancakes.
  9. Sprinkle with poppy seeds and fry for 5. 0 minutes per side until golden brown, then keep them warm in a low oven.
  10. Don't Skip the Rib Trimming: For the most professional-looking Stuffed Cabbage Rolls with Uppma, use a paring knife to shave down the thick central vein of the blanched leaf. This makes the leaf much more pliable and prevents it from cracking when you roll the filling.
  11. Rest the Filling: After mixing the farina with the warm buttermilk and spices, let it sit covered for the full 5. 0 minutes. This allows the semolina to fully hydrate, resulting in a light, fluffy Uppma interior rather than a dense one.

Nutrition

Calories: 370kcalCarbohydrates: 44gProtein: 9gFat: 19g

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