Vegetarian recipes: cabbage rolls and curry potatoes

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Carlos Laforet Coll
@carloslaforetcoll

Savoy cabbage is a typically winter vegetable rich in mineral salts, fibers and Vitamins C. Due to its infinite therapeutic properties, it is used to treat respiratory disorders such as bronchitis, asthma, cold, cough, but not only in fact a very effective cure for ulcer sufferers. It is an excellent purifier for the kidneys and liver and for those with acne problems.



Don't store avocado like this: it's dangerous

Cabbage rolls and curry potatoes. The Savoy cabbage is a typically winter vegetable rich in mineral salts, fibers and Vitamins C. Due to its infinite therapeutic properties, it is used to treat respiratory disorders such as for example bronchitis, asthma, cold, cough, but not only that, it is in fact a very effective cure for those who suffer from ulcer. It's great purifying for the kidneys and liver and for those with acne problems.



Full of nutritional properties it should even be consumed daily. Finally it is said that the ancient Romans used it to ward off sadness. So for a melancholy home evening, you could try this easy, quick and obviously super nourishing recipe.

Ingredients for people 4

  • 2/3 medium potatoes
  • 1 cabbage
  • 2/3 slices of stale homemade bread
  • 1 cup of milk
  • 1 egg
  • 3/4 tablespoons of grated Parmesan cheese
  • sale
  • Chili pepper
  • onion
  • 1 tablespoon of curry
  • 1/2 glass of dry white wine
  • breadcrumbs

Preparation

To start we peel the potatoes and we put them to boil in salted water for at least twenty minutes. Once cooked we let them cool.

Meantime we clean the cabbage detaching the leaves, being careful not to break the external ones that we will use to close the rolls (at least 6).

In lightly salted water, we blanch for a minute outer leaves until they are soft but not overcooked. We drain them and place them on a cloth, spreading them gently. Now we also blanch the remaining leaves, drain them and cut them into strips. In a bowl, put the stale bread cut into small pieces to soften in the milk (until it is absorbed by the bread).

Season the sautéed cabbage cut in a pan with oil, garlic and chilli. When the cabbage is well cooked, turn off the heat and let it cool.

Now take the potatoes and mash them one at a time with a fork until the mixture is soft and add a drizzle of oil and a pinch of salt, stirring.



In the bowl where we put the bread to soften with milk, we combine a part of the cabbage we have cottor and add the parmesan, oil, egg and mashed potatoes, add salt if needed, and mix everything very well.

At this point we eliminate the hard edge of the leaves outside of the cabbage left aside and put inside, with the help of a spoon, the prepared filling of potatoes and cabbage. We roll up the roll and close it with kitchen twine.

We continue like this until the mixture and the leaves are finished.


In a padella brown the onion, finely chopped, in a drizzle of oil to which we add a tablespoon of curry. At this point, add the rolls and brown them for a few minutes, blending everything with the White wine.


When cooked, serve garnished with the savory cabbage, kept aside, and sprinkle with a little breadcrumbs, preferably lightly toasted.

Buon appetite

Gloria Mastrantonio

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