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Cabbage Rolls with Mashed Potatoes
Ingredients
For the roulades:
1
Pack(s)
Sojagranulat (250 g)
8
white cabbage or savoy cabbage leaves
2
tb
oil
6
onion, finely chopped
6
mushrooms
1
courgette, finely diced
1
courgette, finely diced
2
cloves of garlic, finely chopped
ts
paprika powder
2
tb
tomato purée
50
ml
soy sauce
1
orange, juice (keep the peel for the sauce) 150 g rice, cooked
150
g
rice, cooked
0.5
Bunch(es)
parsley, finely chopped
For the sauce:
400
vegetable stock
2
tb
soy sauce
2
cloves
0.5
orange, zest
200
ml
mulled wine
1
tb
cranberry jam
1
Handful
iof the vegetable filling
1
rosemary stalk
Also:
mashed potatoes as a side dish
Preparation
-
1. Prepare the savoy cabbage roulades: Blanch the cabbage leaves in boiling water for 1-2 minutes until tender.
2. Sauté all the vegetables for the roulades in 2 tablespoons of oil and set aside for later. Put some of the vegetables (2 handfuls) to one side for the sauce.
3. Fry the sojagranulat over a medium heat. Add the mushrooms, courgette, carrot and garlic and continue to fry.
4. Mix the sautéed vegetables and the remaining ingredients (soy sauce, orange juice, parsley, cooked rice) for the roulades into the vegan mince. Fry everything for a further 2-3 minutes until the liquid has reduced by about 80%. Season with salt and pepper to taste.
5. Cover the cabbage leaves with the filling, roll up and tie with kitchen string. Then fry the roulades until they are browned.
6. For the sauce: In the pan in which the sojagranulat was fried, mix all the remaining ingredients for the sauce (vegetable stock, soy sauce, cloves, orange zest, mulled wine, cranberry jam, 2 handfuls of vegetables filling, rosemary stalks) and simmer for 5-8 minutes.
7. Strain the sauce through a sieve. Then pour over the cabbage roulades and bake in the oven at 180 degrees for 10-18 minutes.
8. We recommend serving the cabbage roulades with mashed potatoes.
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