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Cabbage Buffer with spicy sauce

  • 1.215 kez görüntülendi.
Cabbage Buffer with spicy sauce


For these crunchy vegetable buffers, we combined cabbage with white cabbage and, together with spelled flour and spices, kneaded a delicious, pleasantly spicy dough. The buffers are then fried in coconut oil crispy-brown and served to a creamy, very spicy chili sesame sauce. If you do not like spicy food, prepare the recipe without chilli.

Ingredients for 2 servings

For the buffers

  • 150 g white cabbage – wash and cut into fine strips
  • Peel and finely grate 70 g carrots
  • 60 g spelled flour
  • 15 g spelled breadcrumbs
  • 7 g baking powder

Liquid ingredients and spices

  • 110 ml of water
  • 3 tablespoons of coconut oil
  • 1 tbsp of Tamari
  • ½ tsp chilli powder
  • crystal salt
  • fresh marjoram for decoration (optional)

For the sauce

  • ½ red, mild chili pepper – if necessary corer and cut into fine strips
  • 6 tbsp water
  • 3 tablespoons almond flour
  • 1 tbsp of Tamari
  • 1 tbsp Yaconsirup
  • 3 tablespoons sesame – roasted


Preparation time approx. 25 minutes

Put the cabbage into a bowl, lightly salt and add the carrots. Knead vigorously with your hands until the cabbage is soft.

Then add the spelled flour, baking powder, breadcrumbs and water, mix all ingredients thoroughly and knead into a mass. Season with tamari and chilli powder.

Heat the coconut oil in a non-stick pan. Put the buffer mass into the pan with a spoon and press lightly. The buffers should be approximately the same size as possible. Then remove from the pan and place on a plate laid out with kitchen paper, so that any excess oil can drip off.

For the sauce, place all the ingredients in a blender and puree, fill in a bowl and serve with the meatballs.

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