• Cut the centre core out of the cabbage and immerse it in the boiling water with core side down. Cook until the leaves become pliable.
• Gently separate leaves with tongs and set aside.

Filling

• Heat oil in a pan over medium heat and add cumin seeds. When they splutter add onion, ginger-garlic-chili paste and saute.
• Mix in the spinach and cook for 5 minutes. Add tomato puree, turmeric, coriander powder, dry mango powder, garam masala and cook for 3-4 minutes.
• Add corn, mix well and cook for about 5 minutes. Season with salt.

Sauce

• Heat oil in a pan add garlic and cook till golden. Add onion and saute them until translucent.
• Add tomato puree, garam masala and mix till oil starts separating.
• Pour in water and simmer for 5 minutes. Season with salt. Remove from heat and let it cool.
• Transfer it in a food processor and puree.

Assembly

• Trim the thick vein from the cabbage leaf with knife. Spoon spinach corn mixture to the bottom 1/3 of the cabbage leaf and top it with cheese. Note: Do not over-stuff.
• Gently pull the bottom of the cabbage leaf over the filling and tuck the filling in. Fold in the sides of the cabbage leaf. Gently but tightly roll like a burrito.
• Place the rolls in the steamer and steam for 30 minutes.
• Serve the rolls with the sauce spooned on the top