Vegan Savoy Cabbage Roulades
Vegan savoy cabbage roulades - Holiday food not only for vegans! Photo: Maren tree nursery
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.
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 10.5 g | (9 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 11.3 g | (45 %) | ||
| Roughage | 18.6 g | (62 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 88.8 μg | (148 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,442 mg | (36 %) | ||
| Calcium | 181 mg | (18 %) | ||
| Magnesium | 148 mg | (49 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 10.9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 210.5 mg | |||
| Cholesterol | 0.2 mg |
Ingredients
- Ingredients
- 36 ozs Red cabbage
- 2 onions
- 2 Tbsps Canola oil
- 3 Tbsps apple cider vinegar
- 1 pinch Ground clove
- 1 Cinnamon stick
- 2 carrots
- 6 ozs Red lentils
- 7 ozs Vegetable broth
- 3 ozs freshly squeezed Orange juice
- salt
- peppers
- 8 ozs Savoy cabbage (8 leaves)
- 4 day-old Whole wheat buns
- 8 ozs Oat Milk
- 3 stalks parsley
- 3 Tbsps cornstarch
- 1 pinch Nutmeg
- 6 Prune
- 6 ozs Plum butter
- 1 pinch cinnamon
Kitchen utensils
Preparation steps
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.
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.
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.
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.
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.
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.
Arrange vegan bread dumplings, red cabbage and savoy cabbage roulades on plates and serve.
