sharp red fruity sauce and nutty cabbage rolls

by Caro
(Cape Town)

sauce ingredients minus wine

sauce ingredients minus wine

sauce ingredients minus wine
rolls in pan
pots on the table
served up

An adaption of our diet towards greater vegetable content was desired for health reasons and one thing I wanted to translate from the traditional German version with mince, into a vegetarian one, is cabbage rolls. After numerous experiments with different recipes for cabbage rolls I made up my own recipe. I'm really using my imagination because none of the cabbage roll ingredients were in any of the recipes I tried. I didn't like the other taste combinations, such as with lentils and wheat, or filled with summer vegetables and both doused with tomato and baked. The flavors in cabbage rolls filled with vegetables are difficult to balance. I thought instead of Europe, why not look to the Mexico for ingredients. I chose butternut squash, sunflower seeds and peanut butter which are Mesoamerican. I wanted a stiff but succulent filling. I thought they needed a creamier nuttier accompaniment, so I added cream and egg. The sauce was a wild mix of all kinds of ingredients, some of which are Mesoamerican, sharp chilis, tomato, chocolate, peppers, and others not, berries, sugar, wine, onions, peppercorns, ginger garlic and cinammon. I found the rolls worked better baked than fried. I tried both. I really like the sauce a lot, and my family liked the cabbage rolls.

Sharp and sweet red sauce
Step 1 soak berries in wine the night before
Cranberry mix ½ cup
Sweet red wine 1 cup
Step 2 melt sugar in pan till dark brown, add soaked berries, set aside
Sugar 1 tablespoon
Step 4 brown chopped onions and spice on a low heat (can combine with onions for the cabbage rolls)
Red onion ½ a large one
White onion ½ a large one
Cinnamon ½ a stick
Peppercorns 10
Step 5 add melted sugar and berries to onions and all these ingredients below, stir over low heat for ten minutes
Chocolate ¼ of a slab
Ginger 10cm of finger thick fresh tuber
Chili sauce 6 teaspoons, as in Stephan’s recipe
Cocktail tomatoes 1cup
Vegetable broth 1 cup from the beans used to fill cabbage rolls
Step 6 add the ingredients below and stir over low heat for five minutes
Green pepper 1 medium
Red pepper 1 medium
Garlic 3 large cloves

Nutty cabbage rolls
Step 1 soak the night before
Red beans 1 cup
Step 2 add a soup cube to the beans and boil with whole cabbage, butternut in steamer above. Watch vegetables and remove from beans when done (circa 20 m).
Butternut 1 medium
Chinese cabbage 1 large
Step 3 remove butternut seeds and roast in a pan on medium heat, then add sunflower seeds after ten minutes and roast till lightly browned.
Sunflower seeds ½ cup
Butternut seeds as found
Step 4 brown the chopped onion and spices in pan. Can do onions for sauce at same time.
Red onion ½ a large one
White onion ½ a large one
Cinnamon ½ a stick
Peppercorns 10
Step 5 Mash butternut, add the peanut butter, then sour cream and bread crumbs, nuts and onions, fold in the cooked beans without breaking them and lastly fold in the egg gently.
Breadcrumbs
Peanut butter
Sour cream
egg
Step 6 Peel off the cabbage leaves and wrap spoonfulls of the filling mix in the leaves. Place in a baking pan as you finish them and bake at 180 C until browned.
Oil 3 tablespoons

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Jul 03, 2018
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Re: Sharp fruity sauce and nutty cabbage rolls
by: Stephan

I really enjoyed that recipe! Thank you for the loving preparation and adding some healthy ingredients to my meals.

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