Sunday, December 2, 2007

Savoy Cabbage Rolls

10 savoy cabbage leaves (Brassica olearaea)
sea salt
1 medium onion
200g tofu
3 medium carrots
2 tbsp olive oil
200g chestnuts (Castanea sativa)
a little butter


Boil cabbage leaves in hot salted water for 5 minutes. Drain them.
Cut a cross into each chestnut. Roast them in a medium dry pan for 30 minutes until soft and tasty. Peel them
Chop onion finely. Fry in oil at medium temperature for a couple of minutes.
Cut tofu into small cubes and add to the onion. Fry for 5 minutes.
Peel and grate the carrots and add to the tofu.
Chop the chestnuts and add to the tofu mix. Cover and steam for 5 minutes.
Butter a casserole dish.
Lay out the savoy cabbage leaves and add 2 tbsp of the filling to each. Roll them up and arrange them in the casserole. Put some flakes of butter on them. Cover with a lid.
Bake in the oven at 200°c for 30 minutes.

Serve with steamed potatoes and a cucumber-yoghurt salad.

Useful tips
  • Buy a whole small savoy cabbage. It is enough for 2 batches
  • Use steamed bunya nuts in Australia if there are no chestnuts.
  • Savoy cabbage leaves roll up very easily without skewers and do not have a strong cabbage taste after they are softened in boiling water. But you can use a Chinese cabbage instead of savoy if unavailable.

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