Veganuary: Hearty cabbage rolls with bread filling and "cream" sauce
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
- 3 IBIS Lavash leaves (240 g)
- 1 pointed cabbage
- salt
- 1 onion
- 2 cloves of garlic
- 1 bunch of flat-leaf parsley
- 2 tbsp sunflower oil
- 3 tbsp dark soy sauce
- 1 tbsp dried oregano
- 2 tsp sweet paprika powder
- 1 tsp smoked paprika powder
- pepper
- 100 ml vegetable stock
- 5 tbsp vegetable margarine
- 1 geh. tbsp flour
- 100 ml red wine
- 250 ml oat drink
- 100 ml soya cream
- 2 tsp yeast flakes
Also:
- Oil for the casserole dish
- 4 tsp cranberries from the jar
- vegan mashed potatoes to serve
Instruction
Layer and dice the lavash. Place in a bowl and soak in cold water until ready to use.
Leave the pointed cabbage whole and carefully cut out the stalk. Then cook in plenty of boiling salted water for 10-15 minutes. Drain, rinse and carefully divide into leaves. Spread them out on a work surface and cut the thick leaf veins flat.
For the filling, peel the onion and garlic. Finely dice the onion and press the garlic through a press. Finely chop the parsley.
Heat the sunflower oil and sauté the onion until translucent. Then add the garlic and sauté briefly. Add the parsley and the squeezed out lavash. Fry everything briefly, mix well and season with soya sauce, oregano and both types of paprika powder. Add a little salt, remove the pan from the heat and season the mixture again to taste.
Preheat the oven to 200 °C top/bottom heat. Grease a large casserole dish. Depending on the size of the cabbage leaves, spread 2-3 tablespoons of filling over the bottom wide part of the leaves. Fold in the sides and roll up the cabbage leaves. Place in the casserole dish with the seam facing downwards. Pour in the vegetable stock and melt 3 tablespoons of margarine. Brush the cabbage rolls with it and then bake in the preheated oven for approx. 20 minutes.
In the meantime, prepare the sauce: Melt the remaining margarine in a pan and sift the flour over it. Fry vigorously until it takes on a little colour, then pour in the red wine. Simmer while stirring until the liquid has evaporated, then pour in the oat drink and soya cream while stirring and bring to the boil. Keep stirring to create a smooth sauce. Stir in the yeast flakes, the rest of the soya sauce and season everything well with salt and pepper.
Serve the cabbage rolls with the sauce, garnish each with a dollop of cranberries and serve with vegan mashed potatoes, for example, made with soya drink and margarine instead of butter and milk.
Preparation time: approx. 30 minutes (plus cooking and baking time)
