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