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Cabbage wrap with stuffed noodles
Cabbage wrap with stuffed noodles

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We hope you got insight from reading it, now let’s go back to cabbage wrap with stuffed noodles recipe. To cook cabbage wrap with stuffed noodles you need 19 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Cabbage wrap with stuffed noodles:
  1. Prepare 4 Cabbage leaves
  2. Use 1 cup boil noodles
  3. Take 1 1/2 tablespoons Oil
  4. You need 1/2 teaspoons Garlic paste
  5. Get 1/3 teaspoons Ginger paste
  6. You need 1/2 Carrots chopped
  7. Get 1/2 cup Cabbage chopped
  8. Use 1 Capsicum mideum size chopped
  9. Take ½ teaspoon Cumin powder
  10. Provide ½ teaspoon Coriander powder
  11. Provide 2 Onions medium size chopped
  12. Take 1/2 tbsp soya sauce
  13. Take 1/2 tsp chilli sauce
  14. Provide 1/2 tbsp black pepper powder
  15. Take 1 cup Gram flour / besan
  16. Prepare To taste Salt
  17. Take 1/4 tsp chilli powder
  18. You need 1 pinch soda
  19. Take As needed Refined oil for deep fry
Steps to make Cabbage wrap with stuffed noodles:
  1. Blanch cabbage leaves in plenty of hot water for two to three minutes. Drain and pat dry with absorbent paper.
  2. Heat 2 tablespoon oil in a non-stick pan. Add onion chopped, garlic paste and saute for 1 minute. Add ginger paste, mix and saute for a minute.
  3. Add carrot, mix well and cook for a minute. - - Roughly chop cabbage, beens, capsicum and add, mix well and cook for a minute.
  4. Add cumin powder coriander powder, black pepper powder Mix well and cook.
  5. Add all sauces mix well and cook for a minute.
  6. Add salt, mix well and cook on low heat for 5 minutes. Remove from heat and cool to room temperature.
  7. Place two tablespoon mixture at one end of each cabbage leaf, fold the sides around the fillin
  8. Take in a bowl. Add the gram flour, red chilli powder, garam masala powder, one tablespoon of hot oil, soda and salt. Mix well. Add water make a smooth mixture.
  9. Heat sufficient oil in a kadai.
  10. Deep fry the wrap in of three to four until crisp and golden brown.
  11. Drain on absorbent paper. Serve hot with sauce.

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