Kool rolletjies is a cabbage roll from South Africa's Cape Malay cuisine, made by wrapping curry-spiced mince and rice in cabbage leaves and pressure-cooking them quickly. The warm aroma of curry powder gives the classic cabbage roll a distinct identity. Using a pressure cooker softens the rolls in far less time than the usual long simmer.
Blanch the cabbage leaves in boiling water for 2 minutes until pliable, then drain.
Mix the ground beef with the onion, curry powder, rice and salt.
Place a spoonful of filling on each leaf, fold in the edges and roll tightly.
Pack the rolls tightly into the pressure cooker, pour the grated tomato, olive oil and water over them, seal the lid and cook once it comes up to pressure.
Let the pressure release naturally rather than forcing it; a quick release can make the rolls fall apart.
If the curry powder tastes too hot, replace half of it with sweet paprika; the colour stays the same but the heat drops noticeably.
Admin DadaGastro · verified in test kitchenBasıncı hemen indirdim ve sarmalar açılıp dağıldı, tarifte doğal soğuma öneriliyordu ama acele ettim, bir dahaki sefere en az 10 dakika kendi kendine soğumasını bekleyeceğim.
Doğal soğuma sırasında pirinç ve harç bir arada kalıp yaprağın içine oturuyor; hızlı bırakılan buhar bu süreci kesiyor. On dakika beklemeniz sonucu tamamen değiştirecektir.
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