Sunday, November 13, 2016

Arame-cabbage rolls


10g dried arame, soaked in water (15 minutes)
100g (finely shredded) white cabbage
1 tsp caraway seeds
1 teaspoon freshly grated ginger
2 tbsp balsamic vinegar
2 tbsp tamari (soy sauce)
2 tbsp oat flakes (fine)
salt to taste
Optional: 1 tbsp pomegranate syrup (available in Turkish shops)
Puff pastry or filo dough 

Add a little olive oil to a frying pan and stir fry the white cabbage with caraway seeds, stirring occasionally,
until it gets a little golden-brown (7-10 min). Add the grated ginger and stir it further for 1 minute. If the cabbage tends to burn too quickly before cooking, add a little bit of water and immediately cover with a lid. Remove from the heat when ready. Drain the arame and add it to the cabbage.

Add the oats, soy sauce, salt (if needed), balsamic and pomegranate syrup (if you choose to use it). Mix well. Use this mixture a filling for fillo dough or puff pastry. Bake the rolls in preheated 200°C oven for 12-20 minutes (it really depends on the oven you are using) or until lightly golden-brown. 

Serve with cranberry sauce or some citrus-sweet sauce (see recipe for blood-orange-pomegranate sauce)

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