The Ultimate Healthy Cabbage Momos: A Guilt-Free Patta Gobhi Recipe

If you are a fan of street-style dumplings but want to skip the refined flour, this cabbage momos recipe is exactly what you need. By swapping the dough wrapper for blanched patta gobhi leaves, you get all the juicy, savoury flavours of a classic momo without the heavy calories.

This isn’t just your average patta gobhi recipe; it’s a protein-packed powerhouse filled with fresh paneer and crunchy veggies. Whether you’re searching for patta gobhi ke snacks for the kids or a healthy cabbage breakfast recipe to kickstart your day, these rolls are satisfying, flavourful, and incredibly easy to “wrap” up!

Watch how to make cabbage momo:

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Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min

Serves: 10 momos

Ingredients

• Wrapper: 10 Large Cabbage Leaves (Patta Gobhi)
• The Filling:
  • 1 tbsp Ginger, grated
  • 1 tbsp Garlic, minced
  • 1/2 cup Onion, finely chopped
  • 1/4 cup Carrot, grated
  • 1/4 cup Cabbage, finely grated
  • 1-2 Green Chillies, chopped
  • 200g Paneer, grated
  • 1/4 cup Capsicum, finely chopped
  • 1/4 cup Green Onions, chopped
  • Salt to taste
  • 1 tsp Black Pepper
• The Sauces:
  • 1 tbsp Tomato Ketchup
  • 1 tsp Red Chilli Sauce
  • 1 tsp Soy Sauce
• Other Ingredients:
  • 3 tsp + 1 tbsp Oil (for sautéing and pan-searing)

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Instructions

1. Make the Paneer & Veggie Filling

• Heat 3 tsp oil in a pan. Sauté the ginger, garlic, and onions until the onions are translucent.
• Stir in the grated carrot, cabbage, and green chillies. Cook on high heat for 2 minutes to retain the crunch.
• Add the grated paneer, capsicum, and green onions. Toss well.
• Season with salt, black pepper, ketchup, chilli sauce, and soy sauce. Mix until the filling is well-coated and fragrant. Remove from the heat and let it cool slightly.

2. Prepare the Cabbage Wrappers

• Carefully peel 10 large leaves from the cabbage head.
• Boil the leaves in water for 8–10 minutes until they become soft and pliable.
• Drain and pat them dry. Use a knife to trim off the thick, hard central rib (the vein) from each leaf so it rolls easily.

3. Assemble the “Momos”

• Lay a blanched cabbage leaf flat. Place a generous spoonful of the paneer filling at the base of the leaf.
• Fold the sides inward and roll it up tightly, similar to a spring roll or a burrito.

4. Pan-Sear for the Perfect Finish

• Heat 1 tbsp oil in a non-stick pan over medium flame.
• Place the cabbage momos in the pan, seam-side down first to seal them.
• Cook until the bottom is golden and slightly charred. Flip carefully and cook the other side until lightly browned and crispy.

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Pro-Tips for Your Patta Gobhi Recipe

• Squeeze the Cabbage: When grating cabbage for the filling, squeeze out excess water to prevent the filling from becoming soggy.
• Make it Vegan: Swap the paneer for crumbled tofu or mashed soya chunks for a delicious vegan patta gobhi recipe.
• The Dip: Serve these momos without maida with a spicy Schezwan chutney or a creamy peanut dip for the best experience.

Print It Or Pin It For Later!

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Happy Cooking!

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