Too often we simply boil cabbage to death, when actually it can be used in all sorts of interesting dishes. Jess made these stuffed cabbage leaves for us – the sweet potato stuffing is absolutely amazing, and we used the leftovers to make burgers out of.
Cabbage Leaves stuffed with Sweet Potato Orgasm
Ingredients: One head of cabbage with decent sized leaves, 10 cloves garlic, 5cm fresh ginger, 8-10 spring onions (scallions), 3 medium-large sweet potatoes, 2-3 cups rice, handful of cashews.
Roast the sweet potato in their skins the oven set at around 180′C for about 45 minutes to an hour, or until all the sweet potato is quite soft. Meanwhile, set the rice and cashews on to boil for 20-30 minutes, stirring occasionally so the rice goes soft and sticky. Peel and finely grate the ginger, mince the garlic and chop full lengths of spring onions and add to a large mixing bowl. Take the sweet potato out of the oven and let them cool slightly before peeling the skins (save them for making crisps or something, they are really tasty and nutritious) and mashing them with the garlic and ginger mix. Add the rice to the mixing bowl, to taste, depending on how garlicky you want your stuffing. Boil some water on the stove and blanch the cabbage leaves by placing them in the boiling water for 1 minute. Cut a triangle down the stalk end of the cabbage leaf to make it easier to fold. Add the stuffing to the centre of the leaf and fold into a parcel, then place on a baking tray and place in the oven for 10 minutes or so to heat up.
Any leftover sweet potato mix can easily be turned into burgers by adding a little flour or oats and shaping into burger shapes and frying.
Jess and Greta with Stuffed Cabbage Leaves
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I make my cabbage leaf rolls with fragrant rice, chopped tomatoes, garlic and herbs. Served with sea salt and lemon juice… reading your version, I’m very excited about trying it out !
Yours sounds great too! Do you have recipe online for it ?
Not online, no. But next time I make it, I’ll take some happy snaps and send them through with the recipe
That would be fantastic! thanks