Stuffed curly cabbage balls on fried potato salad and vegetarian gravy (serves 4)
Fried potato salad:
4 medium waxy potatoes, peeled and diced
2 tomatoes, skinned and diced
2 shallots, diced
make vinaigrette dressing of:
2 Tbs. vinegar
4 Tbs. Oil
2 Tbs. diced onions
Salt, pepper
½ Tbs. mustard
100 ml water
Pinch of sugar
1 Tbs. chives
1 Tbs. parsley
Fry the potatoes in the pan, until they are almost cooked. Add the tomatoes and shallots and sauté. Deglaze with the vinaigrette and briefly bring to the boil. Finally, fold in the parsley and chives and season to taste.
Curly cabbage balls stuffed with tofu and lentils:
4 leaves of curly cabbage, balanced
100 g lentils, cooked until soft
1 pack (190g) tofu with algae , cut into small cubes
1 bunch of chives, finely sliced
½ Tsp. Caraway seeds
Ghee
1 Tbs. diced celeriac
1 Tbs. diced carrot
½ leek
1 Tbs. teriyaki sauce
Lemon juice
½ ltr. vegetable stock
Gently fry the vegetables, lentils and tofu in the ghee and add the spices. Season everything to taste and leave to cool.
Place the cabbage leaf in a soup ladle, place some of the stuffing onto it and roll it up into a ball. Place it into a small saucepan, pour in the stock and put the lid on the saucepan. Bring to the boil and leave to simmer gently for 10 minutes.
Vegetarian Gravy:
3 Tbs. Ghee
250 g root vegetables (carrots, celeriac, onions, parsley root, parsley stalks)
6 peppercorns
2 juniper berries
6 pcs. coriander
½ Tsp. Caraway seeds
1 bay leaf
1 sprig of rosemary
1 Tbs. tomato paste
¼ cup soy sauce
2 cups brown ale
4 cups water
Heat the oil in a saucepan and fry the diced vegetables at a high temperature (until brown but not black).
Add the tomato paste and fry (to eliminate the acidity). Put in the spices and top up with soy sauce, brown ale and water. Put the lid on the pan and leave to simmer for approximately 30 mins. After cooking, pour the gravy through a sieve and season, if necessary.
Put the potato salad in the centre of the plate, place a cabbage ball on the top and pour over a little gravy.
