Indian cabbage rolls with potato filling

Ingredients for 6 servings:

• 6 leaves white cabbage, large, blanched
• 30 g butter
• ¼ tsp turmeric
• ½ tsp Indian spiced salt with coriander, cumin, mace, chili powder, black pepper
• 250 g potatoes, steamed and peeled
• 4 tbsp sweet cream
• 60 g butter
• 125 g mushrooms, cleaned and finely diced
• 60 g almonds, peeled, roasted and chopped
• 2 tbsp chives
• 1 tbsp parsley or coriander, chopped
• 1 pinch(s) lovage (lovage seeds)
• 1 tbsp capers, chopped or pomegranate seeds, crushed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

vegetarian Bandhgobi Parcha

Mash the potatoes with cream and butter. Mix in all the other filling ingredients and season with salt and pepper. Spread out the blanched cabbage leaves and roll a portion of the potato mixture into each leaf. Secure with toothpicks. Melt the butter in a sufficiently large pan and brown the cabbage rolls on all sides. Sprinkle with turmeric and seasoning salt. Add a little water, bring to a boil, and simmer covered for a quarter of an hour. Continue cooking uncovered until the water has almost completely evaporated and the rolls have begun to firm up.