Savoy cabbage parcels stuffed with sweet potato from Nicola Kersting can be prepared in 35 minutes. You make this dish with Red palm oil from Amanprana. This recipe from the Asian kitchen is delicious as Tapas & snacks, Main dishes, Lunch & Vegetable Dish. It also fits perfectly in a Vegetarian & Gluten free diet.
Ingredients for savoy cabbage parcels stuffed with sweet potato
Pumpkin and leek sauce
- 8 nice Savoy cabbage leaves
- 300 g. sweet potato
- 200 g. floury potatoes
- 2 egg-yolks
- 200 g. pumpkin
- 1 leek
- 200 cl soy cream
- 1 small onion
- 1 clove of garlic
- 1 1⁄2 cm ginger
- Exra virgin Red Palm Amanprana
Preparation of savoy cabbage parcels stuffed with sweet potato Blanch the cabbage leaves until al dente and cut out the tough veins.
Prepare a puree with the sweet potato and ordinary potato and flavour with Verde Salud extra virgin olive oil, nutmeg, pepper and salt.
Make sure that the puree is not to liquid and mix in the egg yolks.
Place a bit of puree on a cabbage leaf and roll up, tying up the roll with a strip of blanched leek. Place the rolls upright in an oven dish and heat for 15 minutes in the oven.SauceChop the onion finely and fry in the red palm oil together with the garlic and the ginger, dice the pumpkin and add this to the onion mixture. Add water, but do not quite cover the pumpkin and cook until the pumpkin is just cooked. Blend into a smooth mixture and add the cream, cut the leek into very fine strip, add to the sauce and cook for one minute adding water if necessary to obtain the desired thickness. Season with unrefined sea salt enriched with algae or herbs.