Stuffed Cabbage Rolls with Coconut Peanut Dip

Ingredients

• 1 tbsp rice syrup
• 200 ml coconut milk
• 2 tbsp Soy sauce
• 200 ml vegetable broth
• 4 tbsp peanut butter (15 g each)
• 200 g savoy or white cabbage (8 large outer leaves)
• Salt
• 2 pinch baking soda
• 3 Carrots
• 2 yellow carrots
• 1 vegetable onion
• 3 tbsp peanut kernels (15 g each)
• 2 tbsp peanut oil
• 0.5 tsp chili sauce

Instructions

1. 1.

   Pour the rice syrup into a saucepan and caramelize for 3 minutes over medium heat. Deglaze with coconut milk and 1 tbsp soy sauce, bring to a boil, and dissolve the syrup. Add vegetable broth, bring to a boil again, then stir in peanut butter. Remove from heat and let cool.

2. 2.

   Wash cabbage leaves and blanch them in boiling salted water with baking soda for 1–2 minutes. Shock in cold water, pat dry with paper towels. Peel carrots and cut into 10 cm long thin strips. Peel the onion, halve it, and slice into strips. Toast peanut kernels in a hot pan without oil over medium heat for 3 minutes.

3. 3.

   Heat oil in a skillet. Sauté carrot and onion strips together for 2–3 minutes over medium heat, stirring frequently. Season with remaining soy sauce.