Veganpassion Blog

Stina Spiegelberg

Stina Spiegelberg

Savoy Cabbage Rolls

Savoy cabbage rolls

Savoy cabbage rolls are a childhood memory of mine. Who would have thought that the vegan ones could be so delicious? Because even hearty dishes can be wonderfully prepared from purely plant-based ingredients.

We’ve always had good hearty food on special occasions, mostly at Grandma’s. The rolls have a hearty filling and are baked in a white wine sauce. This is the perfect recipe for your Christmas menu!

You can prepare these rolls and bake them in the pan on Christmas. The sauce can also be served with it. Have fun imitating!

This recipe is:

  • perfect for Christmas and your Christmas menu
  • egg-free and dairy free
  • vegan and purely plant-based
  • for special occasions
  • a recipe classic
  • for the lovers of hearty cuisine
  • a classic for the whole family

Makes 4 servings

Preparation time: 45 minutes

Instructions:

Cut the bun into small pieces and soak them in lukewarm water for 10 minutes, then squeeze out with your hands.

Cut the onion into rings. Heat some oil in the pan. Crumble the tofu into the hot pan with your hands and sauté with the onion.

Place the gherkins (pickled cucumber) in the food processor with the parsley, lemon juice, baking powder, drained kidney beans, tapioca starch, and spices, and chop them.

Then add bread and tofu, as well as mustard, tomato paste, and soy sauce, and shred again briefly. The consistency should not be too soft, but still slightly chunky. If you don’t have a food processor, you can chop all the ingredients or mash them with a fork.

Preheat the oven to 180°C top/bottom heat. Remove the savoy cabbage leaves from the head of the cabbage and cut out the stalk at the bottom third.

Bring a pot of water to a boil and blanch the leaves for 3 to 5 minutes. This way they become softer and can be made into a roll.

Shape 2 tablespoons of the filling into a roll and place it on a cabbage leaf. Fold in the sides of the leaves and roll up the roulade.

For the white sauce, finely dice the onion and garlic and sauté with a little oil in a hot pan until translucent. Deglaze with a little white wine and let it simmer until the wine has almost evaporated, then stir in the flour until smooth. Bring it to a boil with oatmeal and season to taste.

Put some white wine sauce in a casserole dish and place the savoy cabbage roulades on top. Pour the remaining sauce over the roulades and bake in the oven for 30 minutes. Enjoy hot.

Savoy cabbage rolls

STINA SPIEGELBERG
We’ve always had good hearty food on special occasions, mostly at Grandma's. The rolls have a hearty filling and are baked in a white wine sauce. This is the perfect recipe for your Christmas menu!
Prep time 45 mins
Course Christmas, Main Course, Regional, winter
Servings 4 servings

Ingredients
  

For the filling

  • 1 stale bun
  • 1 red onion
  • 100 g natural tofu
  • 200 g smoked tofu
  • 2 tbsp vegetable oil
  • 1 gherkin
  • ½ bunch parsley
  • 150 g kidney beans cooked from the jar
  • 1 tbsp tapioca starch heaped
  • 1 tsp paprika powder
  • Salt
  • pepper
  • oregano
  • 1 tsp mustard
  • 2 tbsp tomato paste
  • 1 tbsp soy sauce
  • 8-10 large savoy leaves

For the white wine sauce

  • 1 onion
  • 1 clove of garlic
  • 1 tbsp olive oil
  • 1 tbsp flour
  • 200 mL dry white wine
  • 300 mL oat cuisine
  • Salt
  • pepper
  • nutmeg

Instructions
 

  • Cut the bun into small pieces and soak them in lukewarm water for 10 minutes, then squeeze out with your hands.
  • Cut the onion into rings. Heat some oil in the pan. Crumble the tofu into the hot pan with your hands and sauté with the onion.
  • Place the gherkins (pickled cucumber) in the food processor with the parsley, lemon juice, baking powder, drained kidney beans, tapioca starch, and spices, and chop them.
  • Then add bread and tofu, as well as mustard, tomato paste, and soy sauce, and shred again briefly. The consistency should not be too soft, but still slightly chunky.
  • If you don’t have a food processor, you can chop all the ingredients or mash them with a fork.
  • Preheat the oven to 180°C top/bottom heat.
  • Remove the savoy cabbage leaves from the head of the cabbage and cut out the stalk at the bottom third.
  • Bring a pot of water to a boil and blanch the leaves for 3 to 5 minutes. This way they become softer and can be made into a roll.
  • Shape 2 tablespoons of the filling into a roll and place it on a cabbage leaf.
  • Fold in the sides of the leaves and roll up the roulade.
  • For the white sauce, finely dice the onion and garlic and sauté with a little oil in a hot pan until translucent.
  • Deglaze with a little white wine and let it simmer until the wine has almost evaporated, then stir in the flour until smooth.
  • Bring it to a boil with oatmeal and season to taste.
  • Put some white wine sauce in a casserole dish and place the savoy cabbage roulades on top.
  • Pour the remaining sauce over the roulades and bake in the oven for 30 minutes. Enjoy hot.
Keyword Christmas, Savoy Cabbage, vegan, Winter

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