Those Cabbage Rolls I wanted to make since a long time. I love cabbage but filled - I can't remember eaten them when I was a child and since them I haven't prepared them myself.
So now is the time for them. And every first time fails sometimes, I made them a few days before but they failed cause they just tasted no very good and the filling was not really suitable.
But today I got the final result - never give up a failure in the kitchen......
Definitely an again and again dish I would prepare during winter time.
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Vegan Cabbage Rolls
about 40 min
4 Persons
Ingredients:
For the sauce:
1 big (500 g) can of diced Tomatoes
1 normal (200 g) can of Tomato Paste plus 50 g more
240 ml vegetable broth
1 Tbsp. vegan Margarine
1 onion, diced
1 Tbsp. Agavenectar
1/2 cup soycream
salt and pepper to taste
For the rolls:
8-10 leafes of cabbage
100 g Soy granules
1 medium sized onion, chopped
2-3 knob garlic, chopped (depending on their size)
some grounded garlic
1 tsp. black pepper
1 - 1 1/2 tsp. salt
1 tsp. red pepper powder
3 Tbsp. dried parsely
40 g breadcrumbs
Preparation:
For the Sauce:
In a large sauce pan, melt 1 Tbsp. or vegan margarine and add the chopped onions. Saute until translucent and soft.
Add the diced Tomatoes including the sauce and the vegetable broth. Bring to a boil and season with salt and pepper. Then add the tomato paste and season again. To bring a little sweet taste against the bitterness of the tomatoes add some Agavenectar (Optional).
Simmer for about 20 minutes. At the end add the soycream and simmer again for 10 minutes.
For the Cabbage Rolls:
From the Cabbage cut out the core and carefully peel 8 Leafes (without breaking) away.
Bring a large pan with water and salt to boil, then lower the heat till simmering and blanch the Cabbageleafes for about 8-10 min. till soft and pliable.
For the filling:
Cover the soy granules with enough boiled vegetable broth for about 30 min. Meanwhile chop the onion and garlic.
When the soy granules doubled it size, drain (maybe wash shortly) and press out any left water.
Give into a bowl and add all the spices, onion and garlic and mix all well trough. At the end add the breadcrumbs and mix well. Season if necessary.
Forming the cabbage rolls:
Place an amount of filling in the center of the leafes (proportionate to their size). Do not overfill.
Roll tidly, beginning with the stem and by then tucking the sides and finish with the end. To beware from falling apart bind with a cooking cord or gum and set on a plate and continue with left leafes.
Place all finished rolls into a large sauce pot. Add all the sauce for covering. Add some additional vegetable broth if necessary. (The rolls should be all covered with sauce).
Bring to a boil, then lower the heat till a simmer.
Cook for 1 hour or longer (depending how soft you like the rolls). Make sure the rolls are covered with sauce during cooking time.
Serve with plain rise and additional side if you wish so..
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