Savoy Cabbage Rolls with Plum Sauce

0
Average: 0 (0 votes)
(0 votes)
Savoy Cabbage Rolls with Plum Sauce
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
12
80 grams
almonds (shaved)
2
2
1
1 tablespoon
light Soy sauce
1 teaspoon
freshly chopped Ginger root
also
100 grams
dried Plums
1
1 generous pinch
1 teaspoon
1 teaspoon
chopped Ginger root
1 tablespoon

Preparation steps

1.

Rinse the cabbage, then blanch in boiling salted water for 2 minutes. Remove, transfer to an ice water bath to cool, and drain.

2.

Toast the almonds in a dry pan until golden brown. Cool slightly, then finely chop.

3.

Rinse, trim, and slice the scallions.

4.

Chop the chicken with a large knife. Mix with the almonds (reserving 2 tablespoons for garnish), scallions, egg white, soy sauce, and ginger. Season with salt and the cayenne pepper.

5.

Portion about 2 tablespoons of the meat mixture onto each of the savoy leaves. Roll the cabbage leaves, and secure with toothpicks.

6.

Place the cabbage rolls in a steaming basket, cover, and cook for 12 minutes.

7.

Coarsely chop the dried plums. Peel, quarter, remove the core, and chop the apples. Bring the plums, apples, and 125 ml (approximately 4 ounces) of water to a boil. Add the cinnamon, honey, and ginger, and simmer for 10-15 minutes. Puree the plum mixture and season to taste with lemon juice. Serve the cabbage rolls with the plum sauce, and garnish with the remaining almonds.