Coconut Curry Cabbage Rolls: Napa Cabbage + Thailand

Ease of Preparation: Medium

Yield: Serves 4-6

Ingredients:

• ½ large head Napa cabbage
• 2 tablespoons (30 ml) vegetable oil
• 3 tablespoons (45 ml) yellow curry paste
• ¼ cup (60 ml) coconut milk
• 1 teaspoon (5 ml) finely grated palm sugar
• 1 cup (240 ml) peeled & diced carrots
• 1 red bell pepper, diced
• 1 teaspoons (5 ml) soy sauce
• 15 Thai basil leaves, plus more to garnish

Method:

Bring a large pot of salted water to a boil and have an ice bath at hand.

Trim the 8 largest outer leaves off the heads of cabbage, keeping them as intact as possible. Blanch the leaves in batches until just wilted, 30 seconds to 1 minute, then plunge immediately into the ice bath to cool. Lay the chilled leaves flat on kitchen towels to dry until needed.

Thinly shred the remaining cabbage and reserve.

In a wok or large skillet, heat the oil over medium heat. Add the curry paste and sauté for 2 minutes, stirring constantly. Add the coconut milk and cook for 2 minutes more.

Add the palm sugar, shredded cabbage, carrots, and red pepper. Allow the vegetables to simmer until tender, roughly 15 minutes.

Add the soy sauce and continue to cook for 2 minutes, allowing the mixture to reduce and thicken.

Remove the pan from the heat and allow the curry to cool to room temperature.  Stir the Thai basil leaves into the curry.

Lay the blanched cabbage leaves, outer side up on the cutting board. Using a horizontal motion, slice the top of the spine off the blanched leaves, one by one, to flatten them and allow them to be rolled.

Spoon about 1 tablespoon (15 ml) of the mixture onto the interior of one of the cabbage leaves. Tuck the ends of the leaf inwards, and roll the cabbage leaf up and over the curry, forming a parcel. Repeat with the remaining leaves.

Preheat oven to 350 F (175 C).

Transfer the rolls onto a lined baking sheet and brush with oil. Bake for 10 minutes or until centre is warmed through.

Serve immediately. Garnish with Thai basil.