Vegan Delicacy

Vegan Savoy Cabbage Roulades

with red cabbage and bread dumplings
5
Average: 5 (2 votes)
(2 votes)
Vegan Savoy Cabbage Roulades

Vegan savoy cabbage roulades - Holiday food not only for vegans! Photo: Maren tree nursery

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Health Score:
8,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
550
calories
Calories

Healthy, because

Even smarter

Nutritional values

Like all legumes, red lentils score points with vegetable protein, which we need as a building material for cells and muscles.

The vegan savoy cabbage roulades with red cabbage and bread dumplings are a delicious and festive dish for vegans.

1 serving contains
(Percentage of daily recommendation)
Calorie550 kcal(26 %)
Protein19 g(19 %)
Fat10.5 g(9 %)
Carbohydrates92 g(61 %)
Sugar added11.3 g(45 %)
Roughage18.6 g(62 %)
1 Portion
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E7.6 mg(63 %)
Vitamin K88.8 μg(148 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.2 mg(60 %)
Vitamin B₆0.9 mg(64 %)
Folate156 μg(52 %)
Pantothenic acid1.9 mg(32 %)
Biotin14.2 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C148 mg(156 %)
Potassium1,442 mg(36 %)
Calcium181 mg(18 %)
Magnesium148 mg(49 %)
Iron6.3 mg(42 %)
Iodine10.9 μg(5 %)
Zinc3.4 mg(43 %)
Saturated fatty acids1 g
Uric acid210.5 mg
Cholesterol0.2 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
36 ounces Red cabbage
2 onions
2 tablespoons Canola oil
3 tablespoons apple cider vinegar
1 pinch Ground clove
1 Cinnamon stick
2 carrots
6 ounces Red lentils
7 ounces Vegetable broth
3 ounces freshly squeezed Orange juice
salt
peppers
8 ounces Savoy cabbage (8 leaves)
4 day-old Whole wheat buns
8 ounces Oat Milk
3 stalks parsley
3 tablespoons cornstarch
1 pinch Nutmeg
6 Prune
6 ounces Plum butter
1 pinch cinnamon
Preparation

Kitchen utensils

1 Knife, 2 Pots, 1 Casserole dish

Preparation steps

1.

Clean and wash the red cabbage and cut into fine strips. Peel one onion, dice finely and fry in a hot pan in 1 tbsp. oil for 1-2 minutes. Add red cabbage and deglaze with 1/2 cup water and apple vinegar. Add ground cloves and cinnamon stick. Simmer with closed lid for about 1.5 hours at low heat, stirring occasionally.

2.

Peel the remaining onion and carrots and cut into fine cubes. Heat the remaining oil in a hot pot and fry them both for 3-4 minutes at medium heat. Wash and add the lentils. Deglaze with vegetable stock and orange juice, bring to the boil once and simmer over low heat for 10 minutes until the liquid has evaporated, season with salt and pepper. Wash the savoy cabbage leaves and blanch in boiling salted water for a few minutes.

3.

Cut the bread rolls into cubes. Warm the oat drink and pour over the rolls. Wash parsley, shake dry and chop. Add together with starch, salt, pepper and nutmeg and mix in, let dough stand for 5-10 minutes. If necessary add some more liquid or starch.

4.

Fill the savoy cabbage leaves with lentils, roll them up and put them in a small casserole dish. Brown in a preheated oven at 350°F for about 20 minutes.

5.

In the meantime, bring salted water to the boil in a large pot. Form 8 vegan bread dumplings from the dumpling dough and put them into the water. Let the dumplings simmer at low heat for about 10 minutes.

6.

Meanwhile, cut the prunes into small pieces and add to the red cabbage together with the plum jam. Remove the cinnamon stick and season the red cabbage with salt, pepper and cinnamon.

7.

Arrange vegan bread dumplings, red cabbage and savoy cabbage roulades on plates and serve.