Savoy Cabbage Rolls with Shrimp Filling

Ingredients

• 1 Carrot
• 0.5 kohlrabi
• 3 spring onions
• 500 g large shrimp (pre‑cooked, peeled and deveined)
• 8 beautiful savoy cabbage leaves
• 1 tsp freshly chopped thyme
• 1 tsp freshly chopped tarragon
• Salt
• pepper (ground)
• Lemon juice
• 150 g mango flesh
• 1 Shallot
• 2 tbsp butter
• 1 tbsp Yellow curry paste
• 1 tsp flour
• 200 ml vegetable broth
• 100 ml heavy cream
• 4 toast slices

Instructions

1. 1.

   Peel the carrot and kohlrabi and dice them into very small cubes. Wash, trim and slice the spring onions into fine rings. Rinse the shrimp, pat dry and cut into pieces.

2. 2.

   Wash, trim and blanch the savoy cabbage leaves in boiling salted water for about 2 minutes, drain, shock with cold water and let them drip dry.

3. 3.

   Mix the shrimp with the vegetables and herbs in a bowl and season with salt, pepper and a splash of lemon juice.

4. 4.

   Lay out the cabbage leaves, place two slightly overlapping leaves on top of each other, add a bit of the shrimp mixture in the middle, fold the opposite sides toward the center and roll into rolls. Place seam‑side down in a greased steamer basket.

5. 5.

   Bring some water to a boil in a pot, set the steamer basket over it, cover the pot and steam the rolls on medium heat for about 15 minutes.

6. 6.

   Meanwhile, dice the mango flesh. Peel and finely chop the shallot; sauté it in a pot with 2 tbsp melted butter until translucent. Add the mango, stir in the curry paste, dust with flour and deglaze with the broth. Simmer while stirring for 2–3 minutes, pour in the cream, bring to a boil and blend. Season with salt, pepper and a splash of lemon juice.

7. 7.

   Toast the bread slices until golden yellow and cut them diagonally in half.

8. 8.

   Remove the rolls from the steamer basket, halve them, plate with the toast halves and sauce on preheated plates and serve.