1. Boil rice, cook till done, but not mushy.
2. Drain, cool, keep aside.
3. Boil plenty of water with a little salt.
4. Dip each cabbage leaf, cleaned and pared, for 15 seconds.
5. Drain on kitchen towel, dab dry carefully, keep aside.

For filling:

1. Crush ginger, garlic, chilli, in small mixie with a pinch of salt
2. Chop potatoes with skins.
3. Heat oil, add seeds, asafetida, allow to splutter.
4. Add crushed mixture, stir for a few seconds.
5. Add turmeric, stir, add potatoes.
6. Add salt, lemon, coriander, stir and cook for a minute.
7. Take off fire, keep aside.

For gravy:

1. Heat 1/2 tbsp. butter in a pan.
2. Add onions, stir fry till transparent.
3. Wash and drain spinach leaves.
4. Add to onions, with bottle gourd.
5. Cover and simmer for 2 minutes.
6. Remove, cool, put in small electric grinder.
7. Add all ingredients, except salt and butter.
8. Grind to a paste, which is a little grainy, keep aside.
9. Do not add water.
10. Heat remaining butter, add gravy.
11. Add salt, stir and bring to a boil.
12. Cover and simmer for 3-4 minutes till a little thick.
13. Keep aside till required.

To proceed:

1. Use 2/3 fill, keep aside remaining 1/3.
2. Spread out cabbage leaf, place filling along central line.
3. Wrap to make a Frankie like long cylinder.
4. Mix remaining 1/2 filling with rice.
5. Spread all over base of casserole.
6. Arrange cabbage rolls over rice.
7. Pour gravy over rolls and rice, not necessarily covering all over.
8. Cover with aluminium foil or loose lid.
9. Bake in preheated oven at 300^oC for 10 minutes.
10. Garnish with ginger and coriander, serve piping hot.

Making time: 1 hour
Makes: 7-8 servings
Shelf life: Best fresh