Red Cabbage Summer Rolls

Ingredients

• 350 g red cabbage
• 2 red onions
• 2 Garlic cloves
• 1 piece ginger (hazelnut size)
• 1 chili pepper
• 1 bunch coriander leaves
• 1 bunch parsley
• Salt
• 0.5 tsp crushed cumin
• 0.5 bio lemon (zest)
• 2.5 tbsp red wine vinegar
• 3 tbsp apple balsamic
• 4 tbsp nut oil (e.g., hazelnut oil)
• 1 tbsp liquid honey
• 3 tbsp olive oil
• 8 rice paper sheets
• a handful hazelnuts
• 2 rolls goat cheese (small rounds)
• black pepper (freshly ground)
• 1 Red Onion
• 2 Garlic cloves
• 1 piece ginger (hazelnut size)
• 2 tbsp apple balsamic
• 3 tbsp low-sodium soy sauce
• 1 tbsp liquid honey
• 0.5 lemon (juice)

Instructions

1. 1.

   For the rolls, remove outer leaves and tough core from the cabbage, slice into strips. Peel and halve onions, cut into strips. Peel garlic and ginger, finely dice. Halve chili lengthwise, deseed, wash and finely chop. Wash coriander and parsley, pat dry and separate stems, then chop. Set aside half of the herbs for cheese and dip; add the rest with onions, garlic, ginger, and chili to the cabbage. Season with salt, cumin, and lemon zest, add both vinegars, nut oil, 1 tsp honey, and 2 tbsp olive oil. Knead the cabbage by hand (gloves!) until it softens. Set aside the salad and let it rest.

2. 2.

   Briefly soak each rice paper sheet in warm water. Lay out sheets and place 2–3 tbsp of cabbage salad in the center of each, depending on size. Fold sides over the filling and roll tightly from the bottom end. Place rolls on a damp kitchen towel.

3. 3.

   For the cheese, finely chop nuts and combine with reserved parsley on a flat plate. Marinate goat cheese rounds with remaining honey and olive oil. Then sear them in a hot grill pan all around, ensuring the cheese does not melt. Season cheese with pepper and roll it in the parsley-nut mix.

4. 4.

   For the dip, peel and dice onion, garlic, and ginger; combine with reserved coriander, vinegar, soy sauce, honey, and lemon juice.

5. 5.

   To serve, arrange cabbage salad on plates and place two summer rolls on top. Slice cheese into rounds and set aside. Serve with dip.