Vegetarian stuffed cabbage rolls with leftover hard-boiled eggs and a quick curry cream sauce… Simple but perfect comfort food that you can make in no time!
It is late October and therefore my pantry and fridge are packed with the usual autumn vegetables.
Pumpkins, parsnips, salsify.
And a bunch of green leafy vegetables as well.
Cabbage of course!
Do you like cabbage?
There are so many types of cabbage. And I love them all. Red cabbage, Chinese cabbage, savoy cabbage. Raw, braised, grilled, shredded.
You name it, I will eat it.
However when I was a child, I hated cabbage.
I just couldn’t stand that smell when my mom would cook it for dinner. But then I also hated Brussel sprouts, endives, celeriac and a bunch of other vegetables. So glad that my palate has changed over the years.
I can eat anything now, no matter how it is prepped.
So I have these 4 beautiful leaves of savoy cabbage left in my fridge.
And that is because I made a savoy cabbage mashed potatoes (with sausage and bacon, yum!) and I can feel a sudden craving for stuffed cabbage rolls come up…
However, here is my problem: I don’t have any meat mince to fill them up with.
Plan B: vegetarian stuffed cabbage rolls with leftover hard-boiled eggs!
Easy Vegetarian Stuffed Cabbage Rolls with Homemade Curry Sauce
I could have added rice and such.
But the thought of the eggs looked quite interesting and more creative to me in the end. And since these stuffed cabbage rolls don’t come with the classic tomato sauce, I thought it could do with an extra flavorful sauce to serve it.
That is why I made a quick and easy makeshift curry cream sauce with onions instead of tomato sauce. Eggs an curry sauce, I like that combination!
Simple but perfect comfort food on a cold autumn evening.
Easy Vegetarian Stuffed Cabbage Rolls with Curry Sauce Recipe
Vegetarian stuffed cabbage rolls with leftover hard-boiled eggs and a quick curry cream sauce... simple but perfect comfort food!
- 4 large savoy cabbage leaves
- 4 hard-boiled eggs
- ¼ cup vegetable stock (60 ml)
- 3 tbsp onion chopped
- garlic powder
- 1 tsp curry powder
- ½ tsp curcuma powder
- 3 tbsp cream
- 1 tbsp unsalted butter
Steam or blanch the cabbage leaves for 4 to 5 minutes. This will make it easier to fold them.
Cool the steamed cabbage in cold water and let them drain. Peel the eggs. Place a cabbage leaf on a clean chopping board and put an egg on top. Then trim the edges until you get a square leaf about the size of the one in the picture.
Place the egg right in the middle of the leaf and partly cover it with the bottom part of the leaf.
Then close the right side, followed by the left side. Make the parcel tight. Then roll it shut and tighten it again. Secure with a toothpick if necessary.
Once assembled, steam the cabbage rolls for another 10 minutes. If you don’t have a steamer, you can use a pasta pan. Place the rolls in the basket, add some water to the pan, put a lid on it and place the pan over medium-high heat for 15 minutes.
In the meantime make the curry sauce. Melt the unsalted butter in a medium saucepan and add the chopped onion and a pinch of garlic powder.
Place the pan over medium-high heat and gently fry the onion for 5 minutes. Then add half a glass of water and the curry powder. Season with a pinch of pepper and salt.
Stir and boil the onion until almost all of the water has disappeared. Then stir in the cream.
Stir well and check the seasoning. Add extra garlic powder, pepper or salt to taste if necessary. Place the steamed cabbage rolls onto plates and drizzle with the curry sauce. Serve hot.