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Vegan savoy cabbage roulades
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
In my family, savoy cabbage roulade was a well-known feast that my grandmother prepared with a lot of love. The hearty savoy cabbage leaves remind me of festive days and the coziness of being together. To continue this tradition, I have created a plant-based alternative with delicious walnut mince. This vegan version is not only a reminder of old times, but also the perfect choice for festive days. Enjoy your meal!
These Ingredients make:
6
Savoy cabbage roulades
Prepare the savoy cabbage leaves Blanch the savoy cabbage leaves in boiling water for approx. 3-5 mins until they are soft
Then set aside on a kitchen towel and allow to drain
Prepare walnut mince Soak the soy granules in vegetable stock for 10 minutes, then drain.
Finely chop the walnuts, dice the onion and grate the garlic.
Fry all the ingredients for the walnut mince in a pan and season with smoked paprika, soy sauce, rosemary, thyme and pepper.
Fill savoy cabbage leaves and sauté Stuff the prepared savoy cabbage leaves with the walnut mince.
Fry on both sides in a pan in a little oil until golden brown.
Prepare and serve the sauce Heat the margarine in a pan. Add the soy sauce, tomato puree, vegetable stock, vegan cream cuisine, pepper and marjoram and stir.
Thicken the sauce with cornflour dissolved in water.
Arrange the stuffed savoy cabbage leaves on a plate and pour the sauce generously over them.
Serve with dumplings or potatoes.
Nutrition Facts
Vegan savoy cabbage roulades
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
