Vegan cabbage rolls
with the Veganz soy mince
Here’s a really hearty recipe: Cabbage rolls. Completely plant-based, of course, with our fine Veganz soy mince for a hearty filling. Wrapped in a jacket of tender white cabbage leaves, braised, and cooked in a spicy gravy
This post was made in collaboration with Hier kocht Alex.
Cabbage roulades, cabbage rolls, or cabbage sausage – a dish with many names and a wide variety of preparation methods. This is because wrapped cabbage rolls are prepared in very different ways in different countries. In Germany they are typically made with red cabbage, kale, or, as in this recipe, white cabbage leaves. But in the Balkans, for example, the filled rolls are wrapped in grape leaves.
Our Veganz soy granules form the basis of the vegan version of the filling for this recipe. They are then well seasoned, bound with chickpea flour, and enhanced with fresh parsley. You can find the soy granules in Veekopp’s online shop and in our partners’ participating markets.
Can’t find the product yet in your supermarket? In that case, simply submit this wish list on your next shopping trip.
Ingredients (4 people)
- 1 head of white cappage
- 150 g Veganz Soy Mince
- 100 g chickpea flour
- 50 g breadcrumbs
- 1 onion
- 1 tsp mustard
- 1 tsp salt
- 2 pinches pepper
- 1 tsp sweet paprika powder
- 1 tsp marjoram, dried
- ½ bunch parsley, fresh
- 2 tbs tomato paste
- 1 l vegetable broth
- olive oil, for sauteing
Got everything ready? Let's go!
Pour hot, lightly salted water over the soy granules and allow to soak for 10 minutes. Dice the onion and sauté in olive oil until translucent, finely chop the parsley.
Bring a large pot of water to a boil, add the head of cabbage briefly. Lift out the cabbage and remove the outer 16 leaves (keep the remaining cabbage for another use). Blanch the cabbage leaves in boiling water for 1-2 minutes, remove and drain well on paper towels. Cut out the end of each cabbage leaf on the rib in a v-shape.
Drain the soy granules. Squeeze the granules with your hands to remove excess moisture and place in a mixing bowl with the onion, chopped parsley, chickpea flour, breadcrumbs, mustard, salt, pepper, paprika, and marjoram. Mix all the ingredients together.
Place 2 cabbage leaves on top of each other. Form 6-8 rectangular patties from the minced mixture. 6. Place one patty on each of the cabbage rolls, roll them into a roulade, and secure with kitchen twine. Heat the oil in a large frying pan and sear cabbage rolls on both sides. Add tomato paste, sauté briefly and then deglaze with broth. Bring the broth to a boil briefly, reduce the heat, cover the pot, and simmer for approx. 45 minutes over medium heat.
Serve with a side dish of your choice. Bon appetit!
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