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)
2 cup frozen mango (thawed) 1 red chili, finely chopped 1/2 lime, juice 1 garlic clove, crushed 1 package cilantro, chopped
1 can coconut cream 1/2-1 tsp vegetable bouillon 2-3 Tbsp curry powder/own curry spice mix
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.
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.
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)
You can pour the sauce over the cabbage rolls or serve both of the sauces on the side!