Curry-flavoured cabbage and potato rolls - TUTTI PER UNO CIBO PER TUTTI

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Curry-flavoured cabbage and potato rolls

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CURRY-FLAVOURED CABBAGE AND POTATO ROLLS

Ingredients (4 servings)

2/3 medium-size potatoes
1 cabbage
2/3 home-made rough bread
1 cup milk
1 egg
3/4 tbsps grated Parmesan cheese
salt
chilli pepper
onion
1 tbsp curry
1/2 glass dry white wine
breadcrumbs

Preparation


To start with, peel the potatoes and boil them in salted water for at least 20 minutes. When they are ready, let them cool. In the meantime, clean the cabbage separating every single leaf. Pay attention not to break the most external ones, as they will be used to make the rolls ( at least 6).  Then simmer the external leaves in some lightly salted water for a few minutes, until soft, but not completely cooked. Drain them and put them on a cloth, enlarging them with care. Now simmer also the other leaves, drain them and cut them into thin stripes. In a bowl, put the rough bread that you have previously cut into small pieces and softened in some milk (you must leave the bread in the milk until the former has completely absorbed it). Put the cut cabbage leaves in a pan and season them with oil, garlic, and chilli pepper. When the cabbage leaves are well done, switch off the gas and let them cool. Then take the potatoes; mash them one by one using a fork until you get a soft purée. Add a drop of oil and a pinch of salt mixing continuously. In the bowl where you put some milk and the bread to soften in it, add part of the cabbage leaves you have just  cooked, the Parmesan cheese, the oil, the egg, the mashed potatoes. Check the salt and combine all ingredients very well. At this point, remove the hard part of the external cabbage leaves; spoon onto the leaves the filling of cabbage and potatoes. Fold the roll and tie it with some thread. Make as many rolls as possible. In a saucepan, shallow- fry some finely chopped onion and a spoon of curry until golden brown. Then add the rolls, pour some white wine and let them brown for some minutes. When ready, garnish the rolls with the cabbage purée you have previously prepared. Sprinkle with breadcrumbs – we would suggest you to toast them.

Recipe: Curry-flavoured cabbage and potato rolls
 
 
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