Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it. So here is the recipe:
- Cabbage shredded 4 cups
- Paneer (cottage cheese) grated 3/4-1 cup
- Carrot grated 1/2 small
- French beans finely chopped 6-8
- Spring onion greens finely chopped 1-2 stalks
- Ginger finely chopped 1/2 inch
- Crushed black peppercorns to taste
- Salt to taste
- Soy sauce 1 tablespoon
- Vinegar 1 teaspoon
- Spring onion green strips 4
- Sweet chilli sauce for servin
- Line a bamboo steamer with a parchment paper.
- Heat 1-1½ cups water in a non-stick wok.
- Discard stems of cabbage cups and blanch in hot water for 30 seconds and drain on a plate.
- Heat the lined bamboo steamer in the same hot water.
- Combine cottage cheese, carrot, French beans, spring onion greens, ginger, crushed peppercorns, salt, soy sauce and vinegar in a bowl and mix well.
- Place each blanched cabbage cups on the worktop. Put some cottage cheese mixture in the center, fold and wrap it.
- Place the wrapped dim sums on the hot steamer, cover and steam for 5-7 minutes.
- Place spring onion green strips on the worktop, place each wrapped dim dum in the center a strip and tie a knot around.
- Serve immediately with sweet-chilli sauce.