Looks like I am in a cabbage mood these days… Last Sunday we had the Spicy red Cabbage Quiche and today’s day is all about Vegetarian Stuffed Cabbage Rolls. Although, when thinking of a plain cabbage head I don’t feel that tempted to nibble on some veggie treats. But, a complete little dish with a cabbage leaf wrapped around a wholesome potato, carrot and broccoli stuffing, might just be the current thing !
This recipe was inspired from a cookbook. Yes I got some cookbooks in the last few weeks, and then too some essential ones. My German friend had send me a neat Bavarian Cookbook! Many of the dishes in there are not new to my taste buds, in fact the Bavarian & Tyrolean Alpine cuisines, have many similar elements. The traditional dishes such as Semmelknödel (Bread dumplings), Sauerkraut and Trout with Butter Parsley Potatoes are present in our midst and across the border.
In this little Bavarian cookbook I discovered something I hadn’t had in a while, Stuffed Cabbage Rolls. In some of the German dialects it is better known as Krautwickerl and apparently this is a common dish in the rest of eastern Europe too. Here is a list of names and variations, so as you can see it’s a common loved meal by everyone!
This particular stuffed Cabbage Roll was full on veg! Imagine my excitement, simply because our daily menus in central Europe are mostly dominated by meat. Not that I am against meat, I love it and some of the delicious posts on this page proof my “addiction” for the red flesh, but sometimes its nice to just go veg for a meal or two. You know what I mean?
So I followed the recipe and cooked the meal. Then I did it again and now its part of our home menu, however over time I changed an ingredient or two, manipulated the seasoning, and tweaked some grams here and there, so to come up with a new healthy stuffed Veg Cabbage Roll. I mentioned healthy because I dared to throw in Turmeric powder once again and as you might know already it is an excellent Antioxidant. Here for more Turmeric health benefits.
Further I have added some green Broccoli to the stuffing so to give the dish some more value and flavor texture. I found a new good broccoli source here in Goa, therefore you might see more broccoli recipes in the future! The Vegetarian stuffed Cabbage Rolls come with a creamy salmon colored sauce, which is easily made at the last stage of this recipe.
- 4 small Potatoes
- 1 small Carrot
- 1 Fist Size Broccoli Floret
- 2 medium Onions
- 5 Garlic cloves
- 120 milliliter Milk
- 1 Tablespoon Butter
- 1 Teaspoon Turmeric Powder
- pinch Nutmeg
- pinch Salt
- pinch Pepper
- 6 big Cabbage leafs + 6 small Cabbage leafs or 9 big Cabbage leafs (3 will be cut into half)
- 180 mililiter Veg stock
- 150 mililiter Heavy Cream
- 100 mililiter Tomato Paste
- garnish with chopped Parsley
- Kitchen thread to parcel
- Start by peeling your potatoes and cut them into thick cubic slices. Place them into a pot, cover with water and cook the Potatoes soft. That should take about 15-20 minutes.
- Peel the Carrot and dice it. Cute the Broccoli into smaler pieces. Place both cut veggies into a pot, cover with water and cook until the veggies are al dente, approx. 8-12 minutes.
- Peel the Onion and Garlic and chop. Keep aside.
- Drain your potatoes and add the milk and Butter to the pot. Heat up the pan and mash the whole content. Close the cooking plate.
- Strain the Broccoli and Carrot and save the remaining veg stock from the veggies. We will need it later for the sauce.
- Add the Broccoli & Carrots to the mash, season it with Turmeric Powder, Nutmeg, Salt and Pepper and throw in the chopped Garlic and half amount of the Onion (the other half will be required for the sauce). Mix the stuffing well!
- Add some water to a pot, heat it up and place the cabbage leafs into the water. Allow them to cook for 8 minutes. Take them out of the water once they are soft and cool them shortly under cold water.
- Place one big cabbage leaf as shown on your working space and add 1-2 Tablespoons full of stuffing into the center. Place a small cabbage leaf or half of a big leaf on top and try to push it in around the edges so that the stuffing is well parceled.
- Now wrap by pulling the side leaf parts into the center. Then gently fold it in on top and down as well. Keep on holding it together!
- Take a kitchen thread to hand (about 60 centimeter long). Hold on your roll parcel and turn it top side down. Take the string underneath the parcel and take it back up, lock the two strings as shown and take the string lengthwise, turn the parcel and lock again the 2 strings with each other. Come back towards the other side and make a knot. It’s just like parceling a gift!
- Next, heat up a frying pan with some olive oil and fry the rest of the Onions for 3 minutes. Then place the parcels into the pan and fry on one side first, turn and fry the other side so that it gets some color.
- Take the rolls out once finished fried and leave the onions in the pan. Add the left over veg stock from earlier (about 180 milliliters), the Heavy Cream, the Tomato Paste and season a bit with Salt and Pepper. Cook for a few minutes.
- Serve the Veg Rolls hot topped with the sauce and some Parsley.
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