Stuffed Hispi Cabbage Rolls
Served with our Cashew Rayu Japanese Crunchy Chilli Oil
A hearty, healthy dish that’s big on flavor and perfect for sharing!
Ingredients (serves 4)
500g turkey mince
1 large onion, finely chopped
200g mushrooms, finely chopped
100g fresh spinach, roughly chopped
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp salt (plus more for blanching water and broth)
½ tsp black pepper
1 large hispi cabbage (or sweetheart cabbage)
Water for blanching and simmering
200ml sour cream (for serving)
2-4 tbsp Cashew Rayu Japanese Crunchy Chilli Oil (for serving)
Method
Prepare the filling:
Heat a little oil in a large pan over medium heat.
Sauté the onions until soft (about 5 minutes).
Add mushrooms and cook until they release moisture and start to brown.
Stir in garlic and spinach; cook until spinach wilts.
Remove from heat and let cool slightly.
Combine this mixture with the turkey mince, smoked paprika, salt, and pepper. Mix well.
Prep the cabbage:
Separate the leaves from the cabbage carefully.
Bring a large pot of salted water to a boil.
Blanch the leaves for about 2-3 minutes until soft and pliable.
Drain and let cool slightly.
Assemble the rolls:
Lay a cabbage leaf flat on your work surface.
Place a generous spoonful (about 2-3 tablespoons) of filling near the base.
Fold in the sides, then roll up tightly like a parcel. Repeat with all leaves and filling.
Cook the rolls:
Place the rolls snugly in a deep pan.
Add enough water to just cover them. Season lightly with salt and pepper.
Bring to a gentle simmer, cover, and cook for about 30-40 minutes, until the rolls are tender and cooked through.
Serve:
Plate the cabbage rolls.
Top each serving with a dollop of sour cream.
Drizzle generously with Cashew Rayu Japanese Crunchy Chilli Oil for a spicy, nutty kick.
Optional garnish: chopped fresh herbs (like parsley or coriander) for a touch of freshness.
