Oriental Savoy Rolls

Name: Oriental Savoy Rolls
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 50 g Long grain rice; 7-10 Tbsp Salt; 4 baby carrots; 25 g Almond slivers; 8-12 outer savoy cabbage leaves; 250 g mixed minced meat; 25 g Raisins; 1 Egg; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp ground cilantro; 1 chili pepper; 2-3 TABLESPOONS Oil; 2-3 TEASPOONS Curry; 400 ml Vegetable broth (instant); 250 g cherry tomatoes; 2 small onions; 1 TABLESPOON Lemon juice; 125 g Whipped cream; 1 TABLESPOON Flour; 7-10 Tbsp Coriander and chili; 7-10 Tbsp Kitchen yarn

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

50 g Long grain rice
7-10 Tbsp Salt
4 baby carrots
25 g Almond slivers
8-12 outer savoy cabbage leaves
250 g mixed minced meat
25 g Raisins
1 Egg
1 TABLESPOON Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp ground cilantro
1 chili pepper
2-3 TABLESPOONS Oil
2-3 TEASPOONS Curry
400 ml Vegetable broth (instant)
250 g cherry tomatoes
2 small onions
1 TABLESPOON Lemon juice
125 g Whipped cream
1 TABLESPOON Flour
7-10 Tbsp Coriander and chili
7-10 Tbsp Kitchen yarn

Directions

1
Put rice in boiling salted water. Cook over low heat for about 20 minutes. Peel and wash carrots and cook in salted water for about 12 minutes. Roast almond slivers in a pan without fat. Blanch savoy cabbage leaves in boiling salted water for about 3 minutes, drain. Cut thick leaf ribs a little flatter. For the filling, mix minced meat, rice, almond slivers, raisins, egg and breadcrumbs.
2
Season to taste with salt, pepper and coriander. Spread 2-3 savoy cabbage leaves slightly on top of each other. Spread 1 carrot and 1 minced meat mixture on each. Roll up firmly along the length of the carrots and tie together. Carve the chilli lengthwise, remove seeds and chop finely. Heat the oil. Fry the roulades all around. Add the chilli, sprinkle the roulades with curry. Deglaze with stock and cook covered for about 15 minutes. In the meantime wash and halve the tomatoes. Peel onions and cut into fine rings. Mix the ingredients, season with salt and sprinkle with lemon juice. Take the roulades aside.
3
Fry the roulades all around. Add the chilli, sprinkle the roulades with curry. Deglaze with stock and cook covered for about 15 minutes. In the meantime wash and halve the tomatoes. Peel onions and cut into fine rings. Mix the ingredients, season with salt and sprinkle with lemon juice. Take the roulades aside. Stir 2 tablespoons of cream and flour until smooth. Pour the rest of the cream into the sauce, bring to the boil briefly. Bind with the flour mixture. Season to taste with salt, pepper and possibly some curry. Arrange roulades and sauce with tomato salad in portions. Serve garnished with coriander and chilli
4
Stir 2 tablespoons of cream and flour until smooth. Pour the rest of the cream into the sauce, bring to the boil briefly. Bind with the flour mixture. Season to taste with salt, pepper and possibly some curry. Arrange roulades and sauce with tomato salad in portions. Serve garnished with coriander and chilli