Vegan cabbage rolls with onion gravy and potatoes

Vegan cabbage rolls with onion gravy and potatoes

Based on 1 ratings
M

Marco Hartz

Chef at Kitchen Stories

kis-art.com/
"In this recipe, delicious dumpling-like mushroom fillings are rolled into cabbage leaves and make rolls that are not only vegetarian but also vegan. If you prefer to keep them vegetarian, sauté your parsley potatoes with butter instead of margarine. Use a large cabbage so that the leaves are big enough to wrap around the fillings. You can also finely chop the remaining cabbage and add it to the sauce. Keep in mind it takes a bit of time to prepare the filings and roll them into shape. The good news is that the rolls do keep fresh in the refrigerator until the next day; if you prepare them a few days ahead, you can also freeze and defrost them before cooking. The freeze-and-defrost works with already cooked cabbage rolls, as well as with the raw ones."

Difficulty

Hard 💪

Preparation

60 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
½
white cabbage
125 g
button mushrooms
150 g
bread rolls
10 g
parsley
1
onions
1 cloves
garlic
100 ml
unsweetened plant-based milk
tsp
ground nutmeg
½ tbsp
mustard
½ tbsp
tomato paste
50 ml
red wine
100 ml
vegetable broth
tbsp
soy sauce
¼ tbsp
Dutch-process cocoa powder
½ sprig
thyme
½ tbsp
starch
kg
waxy potatoes
½ tbsp
margarine
salt
pepper
vegetable oil (for frying)
MetricImperial

Utensils

pot (large), knife, cutting board, 2 cooking spoons, bowl (large), kitchen twine, roasting pan (with lid), tongs, bowl (small), peeler, colander

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How-To Videos

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How to chop cabbage

Nutrition per serving

Cal576
Fat7 g
Protein20 g
Carb108 g
  • Step 1/ 4

    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.
    • 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
    • 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

    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.
    • 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

    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.
    • ½ tbsp tomato paste
    • 50 ml red wine
    • 100 ml vegetable broth
    • 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

    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.
    • 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!

    Vegan cabbage rolls with onion gravy and potatoes

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