Paneer & Red Cabbage Paratha

January 31, 2014mayurisjikoni

Recipe: Paneer & Red Cabbage Paratha

Paneer & Red Cabbage Paratha are filling, nutritious and delicious. Grated red cabbage and paneer are the main fillings for these stuffed parathas. A perfect way to get kids to enjoy the nutrition that red cabbage has to offer. Red Cabbage is rich in oxidants mainly from anthocyanins and Vitamin C. And you get the protein from the paneer. Also the addition of paneer makes it more appealing to the kids.

Memories

After using some red cabbage for a salad, I was still left with quite a bit of red cabbage. Didn’t want to make it into a sabji. A craving for some sort of stuffed parathas was constantly playing in my head and refused to calm down. I had paneer in the fridge. So the options were corn, cabbage, cauliflower or spinach and paneer parathas. Looking at the red cabbage I thought why not red cabbage parathas. Thus, in a matter of an hour stuffed parathas were ready. While I was making the parathas, hubby dear’s comment was, ” I am actually not hungry”, and walks out of the kitchen. I continued my work, and he comes back after 10 minutes and says “Ok since you are working so hard at preparing them I will taste a small piece”. He leaves again. By the time he enters the kitchen again 2 hot parathas are ready. He takes both! I remind him that, that is not a piece but 2 whole parathas. He smiles and walks away. Basically, since he had never had red cabbage parathas, he wasn’t sure how they would taste. After a while another one disappears and the comment was “it’s bloggable”. My kids have left the nest but I am still left with one ….. hubby dear! So here is the bloggable recipe.

Sharing Paneer & Red Cabbage Paratha Recipe With Foodies_Redoing Old Posts

Can you believe it this group was started way back in the month of May, 2019 by Renu who blogs at Cook With Renu. A biweekly event, I have participated regularly. May have skipped a few due to travel or the post not being ready on time. By now I thought that I would have had most of old posts written again with new photos, better write up, etc. But sadly, I still have quite a few to go through. Some will have to wait till I go to India as the ingredients are not available to me in Canada. When I prepared Salata De Varza Rosie recently, I had some leftover red cabbage. And then remembered that I had posted paneer and red cabbage stuffed paratha recipe on my blog way back on 31/01/2014!

Excellent opportunity to redo the post.. and so here it is. I changed the recipe slightly. As the red cabbage is a bit hardy compared to the one we get in Kenya or India I decided to cook the red cabbage filling before stuffing the parathas. It actually turned out so much better than using raw cabbage. So I guess after a few years our recipes too change a bit to suit our needs. The new version of paneer & red cabbage was shared on 24/10/2025 with the Foodies_Redoing Old Posts Group.

Ingredients Required For Paneer & Red Cabbage Paratha

Wheat Flour

We need the regular wheat flour or atta that we use for rotis and paratha. Need some to prepare the dough for the parathas and also some for dusting as we roll out the parathas.

Salt

Some salt for the dough and some for the filling or stuffing.

Oil

Require little oil to add other the dough, some when we cook the filling and about 8 tsps for cooking the parathas.

Water

For the dough for the parathas. We may need about ¾- 1 cup room temperature water to form the dough. However, the amount required will depend on the quality of the wheat flour. Some flours tend to absorb more water than others. Don’t add all the water at once, add little by little. You want a soft pliable dough.

Red Cabbage

For the stuffing or filling we need about 180g of red cabbage. Shred or chop finely. I used a mandoline to shred the cabbage.

Paneer

About 80-100g of paneer is required for the filling. Grate or crumble the paneer.

Onion

I have used red onion. Feel free to use white or yellow. Peel and finely chop the onion. We need about ½ cup finely chopped.

Garlic

Peel and mince or chop finely some garlic. We need about 1 tablespoon minced. I used 3 large cloves of garlic.

Ginger

We will be using about 1 tsp of freshly grated or minced ginger.

Green Chillis

Finely chopped or minced. If you’re making the parathas for kids then it is best to mince the green chillis. Add according to your taste. I have used 1 tsp of minced green chillis.

Lemon Juice

Fresh lemon juice about 1-2 tbsp. Add according to your taste.

Garam Masala

Homemade or ready made. We need about 1 tsp. Check out my homemade garam masala recipe.

Mustard Seeds

Some rai, sarson ke dane required for the tempering.

Cumin Seeds

Jeera, jiru for the tempering or vaghar.

Asafoetida

Also known as hing. We will be adding a small quantity during the tempering. It adds an umami flavour. This is an optional ingredient as some people don’t like the flavour of asafoetida.

Fresh Coriander

About ¼ finely chopped fresh coriander. If the stems are tender, include them.