List of Ingredients
- potatoes
- 2 C. of unsweetened plain yogurt
- 12 OZ. of cauliflower
- 1 of package of phyllo dough (in squares)
- 3 LBS. of chopped green cabbage
- chopped carrots
- Curry powder
- Minced parsley
- Extravirgin olive oil
- Peanut oil
- Salt
- Pepper
Method
Place the yogurt on several layers of cheesecloth over a bowl and let it drain for at least 4 hours. Flavor the yogurt with 3 tablespoons olive oil, 1 teaspoon minced parsley, a pinch of salt and a grind of fresh pepper, mixing well.
For the filling: Peel the carrots and potatoes, cut them into small chunks and blanch them in boiling salted water for 4-5 minutes. Separate the cauliflower into small florets and blanch them in boiling salted water for 2 minutes. Shred the cabbage fine. In a pan, heat 3 tablespoons olive oil with 1/2 teaspoon curry powder for 2 minutes. Add the shredded cabbage, add salt if needed and cook for about 3 minutes over high heat, then add the potatoes, carrots and cauliflower
and continue cooking, covered, for 10 minutes, stirring occasionally. Lower the heat and cook for another 4-5 minutes. Coarsely mash the vegetables with a fork and mix them well. This is the filling.
For the roulades: Set 1 tablespoon of the filling on one side of a square of phyllo dough and dampen the opposite side with a little water, then roll it up. Fry a few roulades at a time in plenty of very hot peanut oil for 3-4 minutes, just until they start to turn golden. Drain then on paper towels and serve them immediately with the yogurt sauce on the side.