Savoy cabbage rolls according to the recipe for a spicy dip

I ate these for the first time in a restaurant whose name I have long since forgotten, but the dish stayed with me. When I had my own restaurant, Romy’s Kitchen, I made cabbage rolls for the staff and they loved them, so I started making them at home.

There are many Indo-Chinese people in India who eat dumplings and momos, often with spring onion and soy sauce dip. This dip is inspired by that, and for those with a gluten allergy, cabbage rolls are the perfect alternative to dumplings.

Times

Preparation time: 30 minutes plus rest time

Cooking time: 20 minutes

It serves

Make 10-12 rolls

Ingridients

For cabbage rolls

• 500 g fatty pork (can be lamb or any other)
• 1 medium onion, finely chopped
• 3 large garlic cloves, finely chopped
• 2-3 small green chilies, finely chopped
• 1 teaspoon ground fennel seeds
• 1 teaspoon ground coriander
• a small handful of fresh cilantro, stems and all, chopped
• 1 savoy cabbage

For spring onion and coriander dip

• a large handful of fresh cilantro, stems and all, chopped
• 4 spring onions, finely chopped
• 1 small Thai red chili, cleaned and finely chopped
• 1 teaspoon of chili flakes
• 1 teaspoon of honey
• 40 ml of soy sauce
• 4 tablespoons of rapeseed oil
• 1 teaspoon cumin seeds
• 2 large cloves of garlic, finely chopped

The method

1. Mix all the ingredients for the wrap, except the cabbage, in a large bowl with half a teaspoon of salt and leave for 30 minutes at room temperature.

2. Meanwhile, heat a large pan of water to the boil. Separate the kale leaves and blanch them under the lid in water for 1-2 minutes or until just tender (time depends on their size).

3. Scoop them out with a slotted spoon and place on kitchen paper to drain. Allow to cool slightly, then trim the thick center stalks so that they lie flat and are easier to roll around the filling.

4. Form a large tablespoon of the minced meat mixture into a fatty sausage and place it on one side of the cabbage leaf. Roll the filling into a sheet and fold the sides to make sure it is tightly sealed. Continue with remaining mixture and leaves; smaller sheets will need to add less filling to seal properly.

5. Steam the cabbage rolls in a bamboo steamer or steamer basket in a covered pan of boiling water for 15 minutes.

6. Meanwhile, take a dip. Add the chopped coriander, spring onion, fresh chilli, chilli flakes, honey and soy sauce to the bowl and mix.

7. Heat oil in a pan and add cumin seeds. As soon as they start to sizzle, add the garlic and cook for two minutes or until light brown.

8. Add sizzling oil to a dipping bowl, toss and serve with hot cabbage rolls.