Sprouty rolled cabbage

GOURMANDE in OSAKA

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Another fresh meal to celebrate pre-Spring… I am not a big fan of the longly cooked rolled cabbage that become nearly white. These just caramelised in the pan and kept their superb green and crunchiness.

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I’m not sure about germinating azuki beans. That’s after one week and it seems that one day longer and they would…er… rot ? So I boiled them. That looked not as usual. Finally, they taste good. Maybe I did something wrong.
I also had fresh Spring cabbage.

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The mix : half-mashed boiled germinated azuki, miso, garlic, ginger, a little potato starch, black pepper and a cut bunch of dill.
It’s rolled inside the outer cabbage leaves that Irinsed, steamed 1 minute, rinsed so they became flexible.
I cooked them a few minutes both side in olive oil.

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Nothing special about the sauce, it’s vinegar, tomato sauce, dill and sweet chili sauce.

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Yummy !

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