Cabbage rolls with young cabbage in red curry sauce

• 2 tablespoons ginger garlic chili pastes
• 2 tablespoons oyster sauce
• 1 small young cabbage
• 500 g minced pork
• 2 tablespoons of jasmine rice
• 2 onions
• 1 egg
• 4 bay leaves
• 4 grains of allspice
• 1 tablespoon of salt

SOS:

• 4 tablespoons coconut milk 5-7%
• 3 tsp red curry paste
• 500 ml tomato passata
• 50 g tomato paste
• Salt, sugar, black pepper to taste
• 1 tablespoon potato starch

1. Peel the outer leaves from the cabbage and scoop out the core. Pour water into a large pot and bring to a boil. Then add allspice, bay leaf, and salt. Add the cabbage and blanch until the leaves begin to peel freely. Then remove the blanched leaves to a plate and let them cool.
2. Add the tomato puree, tomato paste, curry paste, and potato starch to the remaining cabbage water. Mix or blend thoroughly. Then add the coconut milk and bring to a boil again. Season to taste with salt and sugar.
3. Chop the onion into small cubes and fry until golden brown.
4. Transfer the meat to a bowl. Add the egg, rice, and season with oyster sauce and ginger, garlic, and chili paste. Add the previously sautéed onion and mix thoroughly.
5. Arrange the leaves on a board. Place a portion of meat in the center of each one and roll them up like croquettes. Place the finished cabbage rolls in a pot lined with the leaves or on a baking sheet, seam-side down. Pour the sauce over the cabbage rolls and simmer, covered, or bake for 1,5 hours at 160°C.