Les momos au chou qui rendent tout le monde fou

Calories: 285
Protein: 18g
Carbohydrates: 22g
Fat: 15g
Fiber: 5g
Vitamin C: 45% DV
Iron: 15% DV
Prep Time: 45 minutes Cook Time: 40 minutes Total Time: 1 hour 25 minutes Serves: 6 people (12 momos total)

Recipe Variations and Substitutions
Vegetarian Version
Replace the ground meat with a mixture of finely chopped mushrooms, lentils, and walnuts. Add extra seasonings like soy sauce and smoked paprika for depth of flavor.

Different Protein Options
Use ground chicken, turkey, or lamb for different flavor profiles. Fish or seafood can also work beautifully with Asian-inspired seasonings.

Grain Alternatives
Substitute rice with quinoa, bulgur wheat, or finely chopped cauliflower for different textures and nutritional profiles.

Tying Alternatives
If kitchen string isn’t available, use blanched chives or green onion tops as natural ties. Rice paper strips work wonderfully and become almost invisible when cooked.

Cooking Tips for Perfect Momos
The key to successful cabbage momos is properly blanched leaves that are pliable but not overcooked. Don’t overfill the parcels, as this can cause them to burst during cooking. The honey butter glaze not only adds flavor but helps achieve that beautiful golden color.

Serving Suggestions
These cabbage momos work beautifully as an appetizer, main course, or side dish. Serve with the spicy tomato sauce for dipping, alongside steamed vegetables, or with a dollop of yogurt or sour cream for cooling contrast.

Storage and Reheating
Store leftover momos in the refrigerator for up to 3 days. Reheat gently in a 160°C (320°F) oven for 10-15 minutes, covered with foil to prevent drying out. These can also be assembled ahead and refrigerated before baking.

Frequently Asked Questions
Can I make these momos ahead of time? Yes, you can assemble the momos up to 24 hours in advance. Store covered in the refrigerator and add 5-10 minutes to the baking time if cooking from cold.