1. Steam sprouts to tenderize a little, cool keep aside.
2. Heat oil in pan, add garlic, stir.
3. Add chillies, ginger, onions, stir fry till onions are pink.
4. Add cabbage, carrot, sprouts, capsicum, stir fry for 3-4 minutes.
5. Add sauces, salt, vinegar, spring onions, cornflour, cook further for a minute.
6. Take off fire, keep aside to cool.

For marinade:

1. Mix all ingredients in a screw top bottle.
2. Shake well, keep aside.

To proceed:

1. Put plenty of water to boil, add a little salt.
2. Trim each cabbage leaf, paring off any hard bony parts.
3. Be very careful not to tear the leaves while handling them.
4. Dip each leave in boiling water for 15-20 seconds, remove.
5. Drain on kitchen towel, pat dry, keep aside.
6. Repeat for all leaves.
7. Brush each leaf with marinade on the inner side.
8. Place a ladle of fill in center.
9. Bring all edges to center to overlap each other.
10. It should look like a packet , secure with tooth pick.
11. Brush a little marinade on top, keep aside.
12. Repeat to use up all leaves, marinade and filling.
13. Brush each packet with very little butter.
14. Barbeque each packet very carefully.
15. Place on a nonstick mesh, over very hot coals.
16. Turn side very carefully, grill other side.

To serve:

1. Spread out chopped green and purple cabbage, on a serving dish.
2. Place packets in dish, sprinkle chopped salad leaves and grated paneer.
3. Serve hot.

Making time: 1 hour
Makes: 10-12 packets
Shelf life: Before bbq 1 day, After bbq best fresh