RECIPE: BLACK CABBAGE ROLLS STUFFED WITH POTATOES, BREADCRUMBS AND BEANS, SERVED WITH RED TURNIP HUMMUS AND CREN
HOME/NEWS/Recipe: Black Cabbage Rolls stuffed with Potatoes, Breadcrumbs and Beans, served with Red Turnip Hummus and Cren
Vegan and original!
Ingredients:
- Red turnip hummus and cren Macé
- Large black cabbage leaves (one for each roll)
- Three medium-sized potatoes
- Breadcrumbs to taste
- Borlotti beans (one jar already cooked)
- Chive stalks (or string) to close the rolls
- Salt and pepper
Preparation:
- Blanch the kale leaves for 2-3 minutes, just long enough to soften them. After cooking, soak them in cold water: this will turn them bright green, perfect for an eye-catching presentation.
- For the filling, cook the potatoes in their skins, then mash them with a fork. Add the borlotti beans, a pinch of salt, pepper and, if desired, spices such as minced garlic for a stronger flavour. Adjust the consistency of the filling with the breadcrumbs until firm and compact. Stir a spoonful of red turnip hummus and horseradish Macé into the filling for a unique touch, or reserve it to accompany the rolls when serving.
- Now assemble the rolls by draining the kale leaves and lay a portion of the filling on each. Then roll the leaves into roulades and close them with kitchen string or chive stalks for a refined aesthetic effect.
- The rolls can be served warm, cold or reheated in the oven. The red turnip and horseradish hummus adds a touch of colour and a balanced flavour between sweet and pungent, enhancing the natural goodness of the kale.
Presentation tips:
Arrange the rolls on a plate and garnish with a spoonful of hummus alongside. The colour contrast between the green of the cabbage and the bright pink of the hummus will turn your table into a work of art!
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