Cauliflower in cabbage leaves


You can have this dish has a garnish for Easter lamb, you can have it by itself when you’re fasting, you can include it in you low fat diet, you can give it to your children as an exotic story and to your friends along with other goodies during a weekend brunch. Or you can enjoy it with no particular reason, it’s fine either way. You will find out it is extremely easy to make and cheap, too. Here goes:


Get a thick cauliflower from the market place. Split it into florets, wash them thoroughly. Get a cabbage, also a thick not, but not too large. Shred it leaf by leaf, rinse them, let the water drain and place the leaves in an oven tray.

Put two-three pieces of cauliflower in each cabbage leaf. Sprinkle Indian spices over them (I prefer a mixture of Madras curry, tikka masala and garam masala). Sprinkle some salt too.
Add to the cabbage leaves some finely chopped green onions, some ramson leaves (while you can find them), spinach (if you don’t have ramson) or orach, fresh parsley, tiny sweet tomatoes.


Splash some pumpkin oil. Cover the tray with an aluminum foil and put the tray in the pre-heated oven, at 180 degrees Celsius, for 15 minutes
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Uncover the tray and let it bake for anther 5-7 minutes.


The result will surprise you in a most pleasant way.


AThat’s all for today. I wish you wonderful, quiet Easter days with your loved ones. Stay healthy.



Special thanks to
Oana Bodnariuc, Authorized Translator

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