Cabbage Rolls
Ingredients
- For the curry sauce
- 1 red Bell pepper
- 1 shallot
- 30 grams butter
- 2 tsps brown sugar
- 1 tsp Curry powder
- 50 milliliters white wine
- 4 centiliters Mirin
- 30 grams Coconut cream (in a block form, unsweetened)
- 200 milliliters Whipped cream
- For the rolls
- 8 large Cabbage
- 100 grams Long grain rice
- 80 grams Celery
- 2 shallots
- 1 Tbsp vegetable oil
- 300 grams Ground meat
- 50 grams golden raisin
- 1 Tbsp Curry
- salt
- freshly ground peppers
- cayenne pepper
- 1 egg
- 20 grams butter
- 1 Tbsp vegetable oil
Preparation steps
For the rolls, blanch the cabbage leaves in salted water for 5-8 minutes. Rinse, drain and pat dry on a tea towel.
Boil the rice in salted water and then drain.
Rinse, trim and finely dice the celery. Peel and finely dice the shallots.
Heat some oil in a pan and sauté the shallots and celery. Add the ground meat, rice and raisins and season with the spices. Add the egg and knead.
Distribute the meat mixture evenly on the cabbage leaves. Fold up the sides and roll. Tie with kitchen string and refrigerate.
For the curry sauce, rinse and trim the bell pepper, cut in half, remove seeds and ribs and finely chop. Peel and finely chop the shallot.
Melt some butter and sweat the shallots until soft. Season with sugar, curry, wine and mirin. Stir in the coconut cream and reduce the liquid down to 1/4. Stir in the cream and boil down until the sauce thickens. Strain through a sieve, add the diced bell peppers and keep warm.
For the rolls, heat some oil and butter in a pan and fry the rolls on all sides. Transfer to a baking dish, cover with foil and bake in a preheated oven at 180°C (approximately 350ºF) for 20 - 25 minutes.
Remove the kitchen string and serve with the curry sauce.
