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CABBAGE, CHILLI ROLLS IN WHITE SAUCE
INGREDIENTS:
7-8 big-sized Green Chillies
4-5 tsp Oil
7-8 Cabbage Leaves
1/2 tbsp Maida
1 cup Cheese (grated)
1 cup Milk,
1 tbsp Butter
For stuffing:
1/2 tsp Anardana Powder
1 tsp Cumin Seeds Powder
3 Potatoes (boiled)
Salt to taste

METHOD
Make a slit in the chillies and discard the seeds.
Peel and mash the potatoes.
Mix in the spices and prepare the stuffing.
Fill the scooped out chillies with this potato mixture.
Heat the oil and stir-fry the chillies for 2 minutes on a medium flame.
Remove and keep aside to cool.
Roll each of the filled chillies in a cabbage leaf and place in an oven-proof dish.
Prepare the white sauce by heating the butter in a pan and adding butter and milk, stirring all the time so that no lumps form.
Once the sauce begins to thicken, put off the flame.
Pour the white sauce over the cabbage rolls.
Top with grated cheese and cook in a preheated oven at 180 C for 6-7 minutes.
Serve hot with dinner rolls.