1 cup of breadcrumbs
3 tablespoons of olive oil
2 tablespoons of capers
2 tablespoons of soy sauce
6 large cabbage leaves
1 small onion
1 small mango (200g)
1 package of clean green beans (110g)
Salt to taste
VEGETABLE MEDLEY
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped parsley
1 tablespoon of mashed garlic
1 tablespoon of salt to taste
1 cup of breadcrumbs
3 tablespoons of olive oil
2 tablespoons of capers
2 tablespoons of soy sauce
6 large cabbage leaves
1 small onion
1 small mango (200g)
1 package of clean green beans (110g)
Salt to taste
VEGETABLE MEDLEY
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped parsley
1 tablespoon of mashed garlic
1 tablespoon of salt to taste
Cabbage Rolls
Step 1
Soak the breadcrumbs in water for three hours
Wash and cook the cabbage in a pressure cooker with 1 liter of water for 40 minutes, or until tender
Drain
Step 2
Boil 1 liter of water and blanch the green beans for 10 minutes
Drain, wash, and squeeze out excess water using your hands
Pat dry with paper towels and cut into small pieces
Step 3
Heat the olive oil in a pan and sauté the green beans for 1 minute
Add the minced onion and sauté for 5 minutes
Remove from heat, add soy sauce, breadcrumbs, and salt to taste
Mix well
Step 4
Blanch the cabbage leaves in boiling water for a few seconds
Shock in an ice bath, then drain
Reconstitute with the breadcrumb mixture, seal, and reserve
Step 5
Blend the mango with capers in a blender. Reserve
VEGETABLE MEDLEY
Cook each vegetable separately until al dente, using steam or boiling water
In a blender, blend the parsley with garlic, olive oil, and salt to taste
Assembly
Place two cabbage rolls on a plate
Top with the mango sauce and sprinkle with chopped fresh parsley
On the side, arrange the vegetables and drizzle with the parsley-garlic sauce.
