🍽️ Cabbage Rolls with Paprika Curry Sauce

Name: Cabbage Rolls with Paprika Curry Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 8 large pointed cabbage leaves; 100 g long-grain rice; 80 g celery stalks; 2 shallots; 1 tbsp vegetable oil; 300 g minced meat; 50 g sultanas; 1 tbsp curry; salt; pepper (from the mill); cayenne pepper; 1 egg; 20 g butter; 1 tbsp 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 (in block form, unsweetened); 200 ml whipping cream

685 kcal · 30 min · 4 servings

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Ingredients

8 large pointed cabbage leaves
100 g long-grain rice
80 g celery stalks
2 shallots
1 tbsp vegetable oil
300 g minced meat
50 g sultanas
1 tbsp curry
salt
pepper (from the mill)
cayenne pepper
1 egg
20 g butter
1 tbsp 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 (in block form, unsweetened)
200 ml whipping cream

Instructions

1. Bring water to a boil and add some salt. Blanch the savoy cabbage leaves in the boiling water for 5 to 8 minutes. Remove the leaves and immediately rinse them with cold water to stop the cooking process. Place them on a kitchen towel and pat them dry. Carefully cut out the hard stem at the base of each leaf.
2. Cook the rice in salted water and drain it. Wash the celery stalk, peel it, and cut it into fine cubes. Peel the shallots and cut them into fine cubes as well.
3. Heat oil in a pan. Sauté the shallots and celery briefly until soft. Remove the pan from the heat and add the sautéed mixture to the minced meat.
4. Add the cooked rice and sultanas (raisins) to the minced meat. Season the mixture with the specified spices. Knead the egg into the meat mixture until everything is well combined.
5. Distribute the filling evenly over the prepared cabbage leaves. Fold the sides of the leaves inward and roll them up tightly into small rolls (roulades).
6. Wash the bell pepper, halve it, remove the core, and all white inner membranes. Cut the flesh into fine cubes. Peel the shallot and chop it finely.
7. Melt the butter in a pot. Sauté the chopped shallot in it until translucent and soft.
8. Season the onions with sugar, curry powder, wine, and mirin (sweet rice wine). Stir in the coconut cream. Let the sauce simmer until only about a quarter of the liquid remains.
9. Stir the cream into the sauce. Continue to reduce it until it becomes creamy. Strain the sauce through a fine sieve to make it smooth. Mix in the paprika cubes and keep the sauce warm.
10. Heat oil and butter in a frying pan. Brown the roulades on all sides until golden brown.
11. Place the browned roulades in a heatproof dish. Cover the dish with aluminum foil. Bake them in a preheated oven at 180 degrees Celsius for 20 to 25 minutes.
12. Remove the kitchen twine from the roulades. Serve them hot with the warm paprika curry sauce.

Nutrition per serving

kcal: 685
Protein: 29 g · Fett/Fat: 42 g · Carbs: 48 g