Go Back
Print
Curry Savoy Cabbage Rolls

Curry Savoy Cabbage Rolls

A mash up of tikka masala sauce and comforting cabbage rolls is here with Curry Savoy Cabbage Rolls! Homemade dairy free curry sauce is easier than you think and doesn’t take much time. Coconut milk, curry powder, tomato paste, seasonings and one lil’ ol date is all it takes! Savoy cabbage is so easy to work with too no need to par boil those leaves to bend for you- I’ve got a trick to share that’s literally a snap.

Course Main Course
Cuisine American, Indian
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Dawn Loves Food

Ingredients

  • 4 T extra virgin olive oil
  • 1 lg onion diced
  • 1 med sweet potato diced
  • 1 lg carrot diced
  • 1 11 oz. culinary coconut milk
  • 2 T tomato paste
  • 2 T curry powder
  • 1/4 c water
  • 1 t salt
  • 1 date minced
  • 1 lb ground turkey
  • 1 head savoy cabbage
  • ½ c green peas

Instructions

  1. Set oven at 350. Use 2 T evoo and sauté together the onion, carrots and sweet potato 5 to 7 minutes in a large pan. Keep half the veggies in for the turkey mixture and take the other half of the mixture and pour it in a sauce pan. You will be working the two pans at once.

  2. In the sauce pan add to the veggie mix add the coconut milk, tomato paste, 1 T curry powder, minced date and salt. Bring to simmer on low. Add the ¼ water and use an immersion blender to make a thin simmer sauce. Keep the sauce on low while completing the filling. 

  3. Prep the cabbage, gently pull apart each leaf, you may need two smaller together for some pending on size. Have 12-15 leaves ready and then core the center, julienne the rest…use it all!
  4. Back to the sauté pan- kick the heat up to medium high and cook the ground turkey with 1 T evoo, the sautéed veggies, 1T curry powder and the julienned cabbage. Salt and pepper to taste.
  5. Now for the rolls- use a 9x13 baking dish and rub the last T of olive oil on the bottom. Have the meat mixture and cabbage rolls ready for assembly. Give each stem a bend about an inch up from the bottom and hear it ‘snap’. Drop a scoop of the mixture (1/3 cup) in the center near the stem, roll over top, then tuck the sides in and keep rolling tightly. Layer all rolls in tightly and pour the sauce over the top and sides. Cover with foil and bake 45 minutes till bubbly. Let rest covered for 10 minutes before serving – extra steam time. Top with a couple green peas for color before serving.