Vegetarian Stuffed Cabbage Rolls with Homemade Curry Sauce
Vegetarian stuffed cabbage rolls with leftover hard-boiled eggs and a quick curry cream sauce... simple but perfect comfort food!
Ingredients
- 4 large savoy cabbage leaves
- 4 hard-boiled eggs
- ¼ cup vegetable stock (60 ml)
- 3 tbsp onion chopped
- garlic powder
- 1 tsp curry powder
- ½ tsp curcuma powder
- 3 tbsp cream
- 1 tbsp unsalted butter
- pepper
- salt
Instructions
-
Steam or blanch the cabbage leaves for 4 to 5 minutes. This will make it easier to fold them.
-
Cool the steamed cabbage in cold water and let them drain. Peel the eggs. Place a cabbage leaf on a clean chopping board and put an egg on top. Then trim the edges until you get a square leaf about the size of the one in the picture.
-
Place the egg right in the middle of the leaf and partly cover it with the bottom part of the leaf.
-
Then close the right side, followed by the left side. Make the parcel tight. Then roll it shut and tighten it again. Secure with a toothpick if necessary.
-
Steam the rolls for 10 minutes.
-
For the curry sauce, melt the butter in a saucepan. Add the chopped onion and a pinch of garlic powder.
-
Place the pan over medium-high heat and gently fry the onion for 5 minutes. Then add half a glass of water and the curry powder. Season with a pinch of pepper and salt.
-
Stir and boil the onion until almost all of the water has disappeared. Then stir in the cream.
-
Stir well. Check the seasoning. Add extra garlic powder, pepper or salt to taste. Place the steamed cabbage rolls onto plates. Drizzle with the curry sauce. Serve hot.
