Poikkeuksellisesti mukana on nyt resepti, ja vielä englanniksi, erästä kirjoitusta varten tehty.
These cabbage rolls are
traditional finnish dish. For this version I choose kvinoa, soy
protein and cooked lentils. You may also use couscous, rice or barley
for example.
Long cooking time and dark syrup
makes these rolls delicious. Serve the rolls with mashed potatoes and
lingonberry jam.
STUFFED
CABBAGE ROLLS
by
Emmi Silvennoinen
1-2
large heads of white cabbage
Stuffing:
2
dl cooked knivoa, 1 dl textured soy protein, 1 dl cooked lentils
2
onions
2
cloves of garlic
small
piece of ginger (1cm)
2
egg yolks
1
dl fresh marjoram
1
stock cube
soya
sauce
chili
flakes, white pepper for taste
Sauce:
4dl
boiled water
soya
sauce
melted
butter
dark
syrup
(dark
or light molasses or Canadian maple syrup)
1.
Remove the cabbage hard core with a knife. Boil the cabbage in a
large saucepan for a moment, until the leaves begin to fall off.
Remove the leaves and rinse them in cold water and leave them to drain.
2. Prepare the filling. Cook all the dry ingredients
(quinoa, soy protein, lentils) according to the instructions of the
packages. Fry the onion, garlic and ginger in a pan, then add all the
other spices. Combine all the ingredients for the filling, add the
egg yolks and soya sauce to taste.
3. Remove the cabbage
hard parts ("bones") off, and add big tablespoon of topping
to every big leaf. Roll them up.
Place the rolls in an oven dish.
4.
Prepare the stock. Take cabbage cooking water 4dl, add a bit of soya
sauce and butter. Pour the sauce all over the rolls.
Pour dark syrup
finally on top.
5. Bake in oven at 200'C until they have
got some colour, reduce the temperature to 120'C and let simmer at
least for an hour or so.
Serve
with mashed potatoes and lingonberry jam. Yum!
Another,
more detailed recipe online:
http://www.dlc.fi/~marianna/gourmet/7_3.htm