Summary

Ingredients

• 1 white cabbage
• 1 cup rice (coffee cup)
• 1 carrot (s)
• 1 piece (s) celery, approx. 5 x 5 cm
• 1 onion (s)
• 1 clove garlic
• 1 piece (s) leek, approx. 0 cm
• 1 handful seeds, mixed (3 seeds mix)
• 1 tablespoon, leveled soy sauce
• 1 tablespoon, heaped cream cheese
• 1 egg (s)
• 30 g parmesan, rated
• 2 large king oyster mushrooms
• 5 stalks parsley
• salt and pepper
• Ground ginger
• turmeric
• Paprika powder, or curry powder
• 1 tablespoon, heaped clarified butter
• Sauce, e.g., Dumpling with sauce - recipe in the DB

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Instructions

1. Blanch the cabbage. That means, let the cabbage steep in boiling water for 3 - 4 minutes. Lift out. Remove the first leaves and repeat the process until enough leaves have been blanched for the roulade (2 leaves per roulade).
2. Chop the carrot, celery, onion, clove of garlic, leek, kernel mix and the mushrooms into tiny pieces. I do this with the Tupperware chopper. There are certainly also from other companies. I pulled like 16 times until everything was tiny.
3. Cook rice not too soft, either in paprika or curry water, and let cool a little.
4. I add a teaspoon of paprika or curry powder to the cooking water.
5. Mix the vegetables, rice, cream cheese, raw egg, parmesan and parsley. Season to taste with ground ginger, turmeric, pepper, salt and soy sauce.
6. Cut the hard stalks from the cabbage leaves and pour the mixture into the leaves. About 2 tablespoons per roulade. Roll so that the roulade is closed all around. Wrap with twine. Then fry the roulades in hot clarified butter until lightly brown. Pour gravy on top (I have prepared the dumpling with sauce from the chef). Simmer for about 20 minutes and then enjoy.