Involtini di verza con patate e noci
Recipes, Seconds

Cabbage rolls with potatoes and walnuts

This post is also available in: Italiano (Italian)

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Savoy cabbage rolls with potatoes and walnuts recipe. Cabbage rolls are a nutritious and tasty second course. They are made with the outermost leaves of the cabbage steamed and stuffed with a filling of potatoes, carrots and chopped walnuts. We served them with a delicious carrot-based cream.

Cabbage rolls with potatoes and walnuts

Recipe by FreedomvegCourse: secondCuisine: italian, vegan
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Cabbage rolls with potatoes and walnuts recipe

Ingredienti

  • 8 cabbage leaves

  • 3 potatoes

  • 3 carrots

  • 80 g of shelled walnuts

  • 1 teaspoon of turmeric

  • 2 tablespoons of extra virgin olive oil

  • 1 pinch of ground black pepper

  • 1 pinch of salt

  • to taste unsweetened soy milk

Istruzioni

  • Wash the cabbage leaves, remove the hardest part of the core with a knife and blanch in lightly salted boiling water for 3-4 minutes Verza
  • Drain the cabbage with a slotted spoon and transfer it to cold water Verza
  • Clean and peel the potatoes and carrots, cut them into small pieces and steam them for 10 minutes. 
    We used the microwave oven at maximum power for steam cooking, putting potatoes and carrots in a special container
  • With the help of a mixer chop the walnuts coarsely Noci Noci tritate
  • Mash half of the carrots with the potatoes and mix them with the chopped nuts, turmeric and pepper
    Involtini di verza con patate e noci
  • Spread 2 cabbage leaves one side by side slightly overlapping and put a spoonful of the potato, carrot and walnut filling on top Involtini di verza con patate e noci
  • Wrap the leaves around the filling to form a large roll and place it in a baking tray lined with parchment paper. Use two toothpicks or kitchen twine to hold the roll closed Involtini di verza con patate e noci
  • Bake the rolls in a preheated oven at 150 degrees for a generous 10-15 minutes. Meanwhile, prepare the carrot sauce
  • Carrot sauce
  • With the help of a mixer, blend half of the carrots left aside with 2 tablespoons of extra virgin olive oil, a pinch of salt, a pinch of turmeric and unsweetened soy milk just enough to obtain a creamy sauce Salsa di carote Salsa di carote
  • Pour the carrot sauce on the plates and place the hot rolls on top

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