Kapolnische Kohlrouladen or ‘Karo Kohl’
(Capolish cabbage rolls) This recipe was inspired by a recipe for vegan stuffed which was vaunted as a Polish recipe by an
online cook. I adapted it to ingredients more widely available in South Africa, replacing maple syrup with jaggery, quinoa with wheat and so on. I also simplified it and tweaked it to include more onion and less grains, reduced the soy and increased the olive brine vinegar, which I saved from a batch of pickling olives two years ago. The pickling vinegar is aged and mellow and tastes of olives and its also salty so
with soy it would have been mouth puckeringly over salted. I chose the recipe because my husband loves cabbage rolls. He normally stuffs them with mince, but I'm trying to increase the vegetable content of my diet and decrease fat as I have high cholesterol. I must get round to reducing salt too sometime. I liked the recipe because it was so simple, with so few ingredients. It seemed to be a classic.
I'll see how this dish goes accompanied with a few spoons of homemade beet and carrot pickles and a mix of seared
vegetables and herbs drizzled with olive oil, lemon juice and a very little soy sauce. The leaf vegetables include some leaves just picked in the garden, nettle (not too much its got quite a silage flavour), dune spinach (a native very like New Zealand spinach), wild Sage and a branch of rosemary. In the fridge drawer I found some old chinese radish, carrots and maize. I saved the few green leaves I could from some old parsley and threw the rest in the compost bucket. It's really awful to throw food away, so try to use them all up. In the west, 50% of food that leaves the farm gets thrown away. A great thing you can do is pickle old vegetables with a low salt kraut pickle. You preserve the food, you don't waste it and the pickles are so good for your gut. You can see my pickle recipes, and they work with most vegetables and vegetable mixes.
Preparation time: 15 minutes
Cooking time: at least 60 minutes
Resting time: 0 minutes
Total time needed: at least 1 H 15 minutes
Grade of Difficulty: standard
MAKING THE ROLLS
HOW TO GET THIS PRESENTATION
heart, gently lift out a two leaf layer which comes in the form of a small cup of tightly curled cabbage leaves. You then have four cabbage cups. The way I then arranged them was to place the cups on top of the first layer of rolls in the baking dish. They were placed centrally and framed with cabbage rolls to keep them upright and in place. I then filled the cups with stuffing by gently spooning it in to keep it neat. I spooned the rest of the
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