VEGAN

Vegetarian Cabbage Rolls with Curry

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegetarian cabbage rolls with curry

Ingredients

White Cabbage - 28.2 oz
Turnips - 2 pieces
Canned Baby Beets - 14.1 oz
Spanish onions - 2 pieces
Orange juice concentrate - 3 fl oz
Vegetable Oil - 4 tablespoons
Chopped Sage Leaves - 1 tablespoon
Dill - 1 tablespoon
Red Curry Powder - 2 teaspoons
Nutmeg - a pinch
Wheat Flour - 1½ tablespoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the carrots and onions, grate the carrots on a coarse grater, and finely chop the onions. Heat half of the vegetable oil in a pan and sauté the vegetables for 6–7 minutes. Transfer to a large bowl.

Step 2

Drain the canned beans and add them to the onions and carrots. Sprinkle with herbs, season with nutmeg, salt, and pepper. Mix well.

Step 3

Remove the outer tough leaves from the cabbage. Carefully separate several large leaves and boil them in salted water until partially cooked, about 4–5 minutes. Cut off the thick stem from the base of the leaves and gently pound the center of each leaf.

Step 4

Distribute the prepared filling over the cabbage leaves and roll them up.

Step 5

In a small pot, heat the remaining vegetable oil and sauté the flour for 1 minute. Add 200 ml of cabbage broth, orange juice, and curry powder. Bring to a boil while stirring.

Step 6

Preheat the oven to 356°F. Place the cabbage rolls in a baking dish and pour the prepared sauce over them. Bake for 20 minutes. The vegetarian cabbage rolls with curry are ready.