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Stuffed Cabbage with Vindaloo Chicken

  • 1 large head of cabbage (I got 20 leaves some big and some small)
  • 2 tbsp of vindaloo paste
  • 1 lbs of ground chicken
  • 1 medium onion chopped finely
  • 1 tomato finely chopped
  • 1 cup of cooked rice
  • 1 can of chicken broth
  • 10 sprigs of cilantro
  • 1 whisked egg
  • toothpicks
  • salt to taste


For the Filling :
  • Saute 1/2 chopped onions in a small pan add the vindaloo paste and saute for 2 to 3 minutes on medium heat.
  • Take off heat. Let it cool.
  • Mix it with the ground chicken, along with the rice, beaten egg and chopped cilantro. Add salt to taste.

For the Cabbage Leaves :

  • Heat water in a large deep pot and add 1 tbsp of salt to the water.
  • Add the whole cabbage head and cover the pot be carefully of water spillage as the cabbage head displaces water.
  • Cook for 5 minutes. Take it of the heat and rinse it in cold running water.
  • Carefully peel layer by layer if the inside layers are not cooked or soft enough put it in the hot water for 2 to 3 minutes and follow the above steps. Keep aside.

Stuffing the Cabbage Leaf :
Divide the filling in equal parts to the nos of cabbage leaf and stuff the cabbage and seal them with toothpicks.

Cooking the Stuffed Cabbage :
  • Heat oil in a pot and saute the onions till translucent, add the chopped tomato and saute till the tomato is soft.
  • Now add the chicken broth and salt to taste if required. Cover and bring the broth to a boil.
  • Next add the stuffed cabbage and cook covered for 35 minutes on medium heat. Check occasionally and baste the cabbage.

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Goan Vindaloo Curry Paste
Vindaloo Curry Paste
Our Price: $9.99


This Rich Red Vindaloo Curry Paste made from the original recipe from Goa is made with organic spices that are ground only in coconut vinegar. The strong spice flavor and vinegar give it the richness to make the famous Vindaloo Curry Recipe and can also be used as wet marinades to grill meats or fish.

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