About:

When I passed by this baby bok choy at the grocery store I suddenly had a thought of how they might taste if stuffed like cabbage rolls. They went into my cart and we were not disappointed. I used my Quinoa masala in Asian style stuffing here to make baked bok choy/pak choy wraps.  These are super flavorful and there are endless variations you could use for the filling.

Health benefits:

Bok choy belongs to the cruciferous vegetable family, which also includes kale, broccoli, cauliflower, Brussels sprouts, cabbage, collard greens, rutabaga and turnips. These nutrition powerhouses supply loads of nutrients for little calories.

Yields-10
Preparation time-15 minutes
Baking time-15 minutes

Ingredients:

• Bok Cho/pak choy- 10 large leaves
• Quinoa Masala in Asian style (Aubergine, zucchini, bell pepper) – 1/4cup (For recipe Click here)
• Tomato chilli sauce- for topping (For recipe Click here)
• Low fat cheddar cheese- for topping (can skip for vegan option)
• Crushed black pepper-to taste

Procedure:

• After washing the large leaves from the bok choy, slice off the crunchy stem.
• Pre-heat the oven at 180deg. Grease the baking pan and set aside.
• Carefully remove leaves and lay on your work surface.
• Put a couple tablespoons of filling in the middle of the leaf and then carefully roll the leaf around the filling.
• Place in the baking dish. This process is a little messy. If your rolls fall apart, just gently push everything together gain. (doesn’t matter how they look, just the taste matters)
• Once the leaf wraps are place in dish, pour the chilli tomato sauce, sprinkle some cheese.
• Bake for 12-15 minutes (or more if you like it to be soft )
• Once baked sprinkle some pepper and seasoning as per taste and serve.

Note:

• Stuffing can be personalised as per the taste.
• I used homemade tomato chilli sauce to top the wraps, feel free to use super market one or just top with tomato puree.
• I baked only for 12 minutes as I wanted to retain crunchiness of the greens, so bake for more time if you like it to be soft and fully cooked.
• If the leaves are thin/ small feel free to use two leaves for 1 wrap.
• Bok choy can be substituted with spinach.