Vegan cabbage rolls with onion gravy and potatoes

Step 1/4

• ½ white cabbage
• 10 g parsley
• 150 g bread rolls
• 125 g button mushrooms
• 1 onions
• 1 cloves garlic
• 100 ml unsweetened plant-based milk
• ⅛ tsp ground nutmeg
• ½ tbsp mustard
• vegetable oil (for frying)
• salt
• pepper

• pot (large)
• knife
• cutting board
• cooking spoon

In a large pot, bring water and salt to a boil. Remove stalk from cabbage. Blanch cabbage head for approx. 10 min. until outer leaves are soft and peel off easily. Remove from water, let cool briefly, and peel off enough cabbage leaves for the amount of rolls. Finely chop parsley. Cut bread rolls into cubes. Coarsely chop mushrooms. Peel and finely dice onions. Peel and mince garlic. Remove water from the pot and wipe dry. Return the pot to medium heat and heat a little vegetable oil. Add mushrooms, half of the onion cubes and sauté for approx. 3–4 min. until translucent. Deglaze with plant-based milk and season generously with nutmeg, mustard, salt and pepper.

Step 2/4

• bowl (large)
• kitchen twine

Add the bread cubes, half of the chopped parsley and the onion-milk mixture to a large bowl and gently knead into a sort of dumpling filling. Scoop approx. 2–3 tbsp of the filling onto the center of a cabbage leaf, roll it up and set aside. To do this, fold both sides over the filling and roll up from the stalk. Continue with the remaining cabbage leaves. If needed, seal cabbage rolls with a toothpick or some kitchen twine.

Step 3/4

• ½ tbsp tomato paste
• 50 ml red wine
• 100 ml vegetable broth
• 1½ tbsp soy sauce
• ¼ tbsp Dutch-process cocoa powder
• ½ sprig thyme
• ½ tbsp starch
• vegetable oil (for frying)
• salt
• pepper

• roasting pan (with lid)
• tongs
• cooking spoon
• bowl (small)

Heat a little vegetable oil in a roasting pan, or large, deep frying pan and fry the stuffed cabbage rolls on all sides until golden brown. Remove briefly from the roaster and set aside. Add some vegetable oil again. Add garlic and remaining onion and sauté for approx. 2–3 min. Add tomato paste and fry briefly. Deglaze with red wine, allow alcohol to evaporate and then add broth, soy sauce, cocoa powder and thyme. Season with salt and pepper. In a small bowl, mix cornstarch with a little water and add to thicken the sauce. Stir well and bring to a boil until the sauce is thickened enough. Add the fried rolls, cover and let simmer on low heat for approx. 30 min.

Step 4/4

• ⅝ kg waxy potatoes
• ½ tbsp margarine
• salt

• peeler
• colander

Rinse the previously used large pot and fill with water. Add salt and bring to a boil. Meanwhile, peel potatoes, cut into halves or quarters depending on size, add to pot and cook over medium heat for approx. 10–15 min. Then drain water, return potatoes to the pot and sauté with margarine for approx. 2 min. Remove from heat and cover with a lid. Just before serving, add remaining parsley. Serve the cabbage rolls with parsley potatoes and onion gravy.

Enjoy your meal!