Cabbage Rolls

Ingredients

• 8 large cabbage leaves
• 100 g long grain rice
• 80 g celery sticks
• 2 shallots
• 1 EL vegetable oil
• 300 g minced meat
• 50 g Raisins
• 1 EL curry
• Salt
• pepper (ground)
• Cayenne pepper
• 1 egg
• 20 g butter
• 1 EL oil
• 1 red bell pepper
• 1 Shallot
• 30 g Butter
• 2 tsp brown sugar
• 1 tsp curry powder
• 50 ml white wine
• 40 ml mirin
• 30 g coconut cream (block, unsweetened)
• 200 ml whipping cream

Instructions

1. 1.

   Blanch the cabbage leaves in boiling salted water for about 5-8 minutes, then drain, rinse, remove stems and pat dry with a kitchen towel. Cook the rice in salted water until tender, then drain. Wash, trim and finely dice the celery. Peel and finely dice the shallots. Heat oil in a pan and sauté the shallots and celery. Add the minced meat. Stir in the rice and raisins and season with the spices. Beat in the egg. Spread the meat mixture evenly on the cabbage leaves, fold the sides together and roll into a roulade. Tie with kitchen twine and refrigerate until further use.

2. 2.

   Wash, trim, halve, seed and remove all white membranes from the bell pepper, then finely dice it. Peel and finely chop the shallot; melt butter in a saucepan and sauté the shallot until translucent. Season with sugar, curry, wine and mirin. Stir in the coconut cream and reduce the liquid to about 1/4. Whisk in the cream and simmer until thickened. Strain through a sieve, fold in the bell pepper cubes and keep warm.

3. 3.

   Heat oil and butter in a pan and brown the roulades all around, transfer to a heat‑proof dish, cover with foil and bake at 180°C for about 20-25 minutes. Remove the twine and serve with the paprika curry sauce.