Recipe by BPM Retail Manager, JB
1 head napa cabbage, leafed
1 head cauliflower or broccolini, finely diced
½ kohlrabi, finely diced
4 hakurei turnips, finely diced
3 garlic scapes, chopped
1 yellow onion*, chopped
1-2 tbsp garam masala*
1-2 dried peppers*, crushed
¼ tsp turmeric (optional)
ghee, butter, or oil*
1 C plain yogurt*
½ tsp salt*
½ tsp sugar
handful fennel fronds, chopped
handful mint leaves, chopped
*Ingredients available at our farm stores -- in-person or online via What's Good
- Blanch the Napa Leaves: bring a large pot of salted water to a boil. Place the leaves in a few at a time, cook for 10-15 seconds, and remove. Repeat with all the leaves.
- Make the Filling: heat ghee in a skillet over medium heat, and add onion, cooking until transluscent. Add in the cauliflower, kohlrabi, hakurei, and scapes. Salt to taste and add ghee as needed to make sure the veggies don’t dry out too much. When they’ve begun to soften, stir in the garam masala, turmeric, and peppers. Add water to the pan, cover, and cook until all the vegetables have thoroughly softened. Remove from heat.
- Assembly: Take a blanched cabbage leaf and lay it flat. Place a heaping spoon full of filling on the green side of the leaf. fold in the sides and then roll away from you, towards the base of the stem, until you have a neatly filled roll (you may need or want to cut off the base of the stem as you’re rolling if it gets too thick). Repeat until you run out of leaves or filling.
- For the raita, mix all the ingredients together, taste, and adjust.
- Serve the stuffed leaves with the raita and a sweet chutney, such as the Lyndigo Spice Fennel & Fig Chutney*, available at our retail locations.
- The Garam Masala sold at retail is a collaboration between Curio Spice and Fork on a Road, two local businesses we love!
- This recipe pulls from Indian flavors and techniques. Here are a few Indian food creators to follow and support: Meera Sodha @meerasodha ; Suman Shah @forkonaroad ; Priya Krishna @priyakrishna ; Chetna Makan @chetnamakan
- For questions or feedback, I encourage you to message me on instagram @jbdouglas.food