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Food Pharmacy, Recipes

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Indian Cabbage Rolls With Curry Sauce And Mango Chutney

Lina fishes up a cabbage roll with a fork, drowns it in the golden curry sauce and ends with a quick dip in the mango chutney. She aimed right for the middle of her mouth and took a BIG bite.
She closed her eyes and chewed.

“Wow, sooooo amazing!”

Mia smiled and gave her a wink,

“I know, they’re insanely good.”

Lina took another bite,

“The really are. But can’t you name them something else?”

Mia gave her a raised eyebrow look.

“But why? Indian cabbage rolls sounds delightful to me?”

Long silence.

“Not really. I think it sounds weird.”

Even longer silence. Lina stopped chewing.

“And it is worthless from an SEO perspective.”

“SEO? When did you become a computer Nerd?”

You do not have to be a computer nerd to understand how few people will search for “Indian cabbage rolls”.

Long silence. Mia was thinking.

Indian rolls then? Is that better?

Clearly Mia won but call these cabbage rolls whatever you want, they are delicious and need a spot on your menu soon!

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Indian Cabbage Rolls With Curry Sauce And Mango Chutney

  • By : Food Pharmacy
  • Servings : 4 portions 1x
Scale

Ingredients

Cabbage Rolls:

1 head of savoy cabbage 2 cloves of garlic 1 package parsley 1 Tbsp ground cumin 1/2 tsp chili flakes 1 can chickpeas (rinsed and drained) 1 cup beluga lentils (cooked) 1 1/2 Tbsp psyllium husk salt & peppar 1 Tbsp tamari soy 1 Tbsp canola oil 1 tsp honey (or agave for completely vegan)

Mango Chutney:

2 cup frozen mango (thawed) 1 red chili, finely chopped 1/2  lime, juice 1 garlic clove, crushed 1 package cilantro, chopped

Currysås:

1 can coconut cream 1/2-1 tsp vegetable bouillon 2-3 Tbsp curry powder/own curry spice mix

Instructions

Cabbage Rolls:

Peel off the outer leaves of the cabbage (about 18). Cook the leaves in boiling light salted water. Allow the leaves to drain. Remove the central stem from the cabbage leaves. Toss the garlic into a food processor along with the parsley, cumin, chilli flakes, chickpeas and psyllium husk. Pulse for 10 seconds to a coarse crumble. Add the lentils and pulse a few more times. Season with salt and pepper. Form the batter into 18 oblong balls. Place a ball on each cabbage leaf, fold in the sides and roll together into cabbage rolls. Place them in an oiled ovenproof dish. Brush them with a mixture of oil, tamari and honey. Bake at 200°C/400°F in the middle of the oven, about 15-20 minutes.

Mango Chutney:

Mix half of mango in blender until smooth. Then stir everything, including the other half of the mango pieces, in a bowl and let the chutney marinate together for a while.

Curry Sauce:

Bring everything to a simmer and season with salt and pepper. (it may need a thickening agent such as arrowroot if it is too thin)

Notes

TIP!

You can pour the sauce over the cabbage rolls or serve both of the sauces on the side!

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