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.

Savoy Cabbage Rolls [Vegan]




6 rolls

Cooking Time




  • 5-ounces eggplant
  • 5-ounces mushrooms
  • 7-ounces tofu
  • 1 tablespoon olive oil
  • 2 tablespoon soy cream
  • 6 big savoy cabbage leaves
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter


  1. Dice the eggplant, mushrooms and tofu into very small cubes.
  2. 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.
  3. Add the soy cream, let it thicken for a few minutes, then put aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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 Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.