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Savoy Cabbage Rolls [Vegan]
This beautiful and seasonal recipe is German-inspired... and vegan. The meatiness of the eggplant and mushrooms make the texture of this dish authentic. But please don’t expect them to taste like your traditional German cabbage rolls – no, they are the (even better) vegan version.
Ingredients You Need for Savoy Cabbage Rolls [Vegan]
How to Prepare Savoy Cabbage Rolls [Vegan]
- Dice the eggplant, mushrooms and tofu into very small cubes.
- In a pan heat up the olive oil and sauté the eggplant and mushrooms for 5 minutes, then add the tofu and sauté for another five minutes while stirring every now and then.
- Add the soy cream, let it thicken for a few minutes, then put aside.
- Now on to the cabbage leaves. Wash them, then cut the thick stalks at the bottom down so it’s not thicker than the rest of the leave.
- In a big pot bring water to a boil and blanch every leave for about 30 seconds to get them soft and rollable. Transfer them to a bowl filled with ice water immediately after blanching, if you want to make sure they keep their vibrant colour.
- Lay out your leaves on your workspace, fill the bottom third with some of the stuffing, fold over the sides and roll them up. Fix the leaves with a tooth pick.
- In a pan heat up both the olive oil and butter and bring to medium heat. Gently sauté the rolls for about 8 minutes each side, until browned and cooked.
Nutritional Information
Per 1 roll: Calories: 98 | Carbs: 5 g | Fat: 8 g | Protein: 4 g | Sodium: 23 mg | Sugar: 2 g
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Brenda Begley
Allison wanna do this?