Cabbage
1 cup of breadcrumbs
3 tablespoons of olive oil
2 tablespoons of pickled capers
2 tablespoons of soy sauce
6 large red cabbage leaves
1 small onion
1 small mango (200g)
1 package of agave (110g)
Salt to taste
Vegetable Medley
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped parsley
1 tablespoon of mashed garlic
1 teaspoon of salt
300g of cleaned green beans
4 medium-sized bell peppers cut into strips
4 medium-sized carrots cut into strips
For decoration
1 tablespoon of chopped fresh cilantro
Cabbage
1 cup of breadcrumbs
3 tablespoons of olive oil
2 tablespoons of pickled capers
2 tablespoons of soy sauce
6 large red cabbage leaves
1 small onion
1 small mango (200g)
1 package of agave (110g)
Salt to taste
Vegetable Medley
2 tablespoons of extra virgin olive oil
1 tablespoon of chopped parsley
1 tablespoon of mashed garlic
1 teaspoon of salt
300g of cleaned green beans
4 medium-sized bell peppers cut into strips
4 medium-sized carrots cut into strips
For decoration
1 tablespoon of chopped fresh cilantro
Cabbage
Soak the breadcrumbs in water for three hours
Rinse and cook them in a pressure cooker with water until they are soft
Drain and set aside
Boil 1 liter of water and blanch the agave for 10 minutes
Drain, wash, and squeeze out excess water using your hands
Dry with paper towels and cut into small pieces
Heat the olive oil in a pan and sauté the agave for one minute
Add the onion and cook for five minutes
Remove from heat and add soy sauce and breadcrumbs, stirring well
If desired, add salt
Sear the cabbage leaves in boiling water for a few seconds
Shock in an ice bath, then drain and set aside
Fill with the breadcrumb mixture and close with a package. Reserve
Blend the mango and pickled capers in a blender. Reserve
Vegetable Medley
Steam the bell peppers, carrots, and green beans until they are tender
Blend the parsley, garlic, and salt in a blender
Assembly
Place two cabbage rolls on each plate
Top with the mango sauce and sprinkle with chopped cilantro
On the side, arrange the vegetables and drizzle with the herb sauce.
