These are similar to samosas in that the filling is spicy and substantial. Serving them with mint yoghurt strikes a beautiful balance between spicy (cabbage rolls) and refreshing (mint dip). The rolls are vegan, however you can also include feta – in which case, you won’t need to add as much salt. You can serve them with a warm flatbread (e.g. Karma pita bread), regular white bread or homemade spelt pot bread.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cut away the cabbage stalk, carefully remove the leaves and pare down the thick midribs. Blanch the leaves in batches in boiling salted water for approx. 3 mins., remove with a slotted spoon, drain, lay out individually on a clean kitchen towel.
Boil the potatoes (unpeeled) in the same water for approx. 20 mins. until soft, drain and leave to cool.
Heat the oil in a wide non-stick frying pan. Briefly sauté the garlic and curry powder, add the leek. Reduce the heat, add the peas, carrots, chickpeas and tofu, cook for approx. 5 mins. Pour in the stock, simmer for approx. 10 mins. until the vegetables are soft and all the liquid has been absorbed. Peel the potatoes, roughly mash with a fork and add to the vegetables. Knead the mixture thoroughly until you have a compact mass.
Spread approx. 1 tbsp of filling on each cabbage leaf, fold in the sides and roll up. Heat the oil in a non-stick frying pan. Fry the cabbage rolls in batches for approx. 3 mins. on each side.
Puree the coconut yoghurt with the lemon juice, garlic and mint, season with salt. Serve the mint dip with the cabbage rolls, sprinkle with a few chilli flakes.
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