Coconut Curry Stuffed Cabbage Rolls

Ingredients

Coconut curry sauce

• 1
  
  tablespoon olive oil
  
• 1
  
  tablespoon ginger
  
• 1
  
  tablespoon garlic
  
• 2
  
  tablespoons shallot
  
• 2
  
  tablespoons curry powder
  
• 1
  
  teaspoon chili paste (adjust according to taste)
  
• 1
  
  can coconut milk
  
• 1
  
  tablespoon soy sauce
  
• 1
  
  tablespoon brown sugar
  
• 1
  
  dash salt and pepper to taste
  

Filling

• 1
  
  head green cabbage
  
• 1
  
  tablespoon olive oil
  
• 1/2
  
  cup chopped red onion
  
• 2
  
  cloves garlic finely chopped
  
• 1/2
  
  teaspoon chili pepper paste
  
• 1/2
  
  tablespoon curry powder
  
• 1
  
  Sweet Potato peeled and chopped into 1/2 inch squares
  
• 1
  
  cup water or vegetable stock
  
• 2
  
  cups cooked and cooled bulgur wheat (or brown rice if gluten-free)
  
• 1
  
  cup raisins (I like plain and golden)
  
• 1
  
  dash salt and pepper to taste
  
• 1
  
  dash smoked paprika (optional)
  

Directions

Coconut curry sauce

1. preheat oven to 375
2. finely chop the garlic, ginger and shallots and saute in olive oil till soft and just beginning to brown
3. add curry powder and chili paste and cook for 2 minutes, stirring frequently.
4. pour a small amount of sauce along the bottom of your pan. add the cabbage rolls and pour the rest of the sauce over the top of the rolls. The sauce should come at least halfway up the side of the cabbage rolls. Top cabbage rolls with a dash or two of smoked paprika and bake at 375 for 30 minutes.

Filling

1. Bring water to boil in a pot big enough to hold the head of cabbage. Once the water is boiling, add cabbage and cover. Cooking for 8-10 minutes. Outer leaves should be slightly translucent. Rinse with cold water and set aside to cool
2. Sauté red onion and garlic in olive oil till fragrant but not browned
3. add curry powder and chili paste and sauté for another minute
4. add sweet potatoes and stir to coat with onion and spice paste. continue cooking without stirring for 3-5 minutes
5. add liquid and cover pan. turn heat down to medium and let the potatoes cook covered for about 5 minutes.
6. remove lid and test sweet potatoes for doneness. If they are cooked all the way through, remove from heat and pour into a bowl. If not completely cooked, continue sautéing on low, adding more liquid if the pan gets completely dry.
7. Mix sweet potatoes with bulgur and raisins. Add salt and pepper to taste. While filling is cooling, make coconut curry sauce. Then, while sauce is cooking, wrap filling in cabbage leaves.
8. Remove outer leaves from cabbage, being as gentle as possible. I find it’s easiest to cut around the cor with a knife and then pull the leaves away from the head starting with the base.
9. You’ll need about 8 good leaves to wrap. Add about 1/4 cup of filling to the base of the cabbage leave. roll the bottom over and fold in the sides, then roll the rest up like a burrito. continue until all the filling is rolled in nice little bundles