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SAVOY CABBAGE ROLLS

Two baked savoy cabbage rolls on a white plate aside utensils.
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This old school dinner just got a redo! These incredibly tasty savoy cabbage rolls are savory and little sweet, hearty and full of high quality nutrition. Bite after another the flavors that have developed in the oven form a delicate yet bold bond just to win over your taste buds.

Ingredients

Scale
  • 1,2 kilograms Savoy Cabbage
  • 2 liters water
  • 1 teaspoon salt

Filling

  • 2 deciliters  long grain rice
  • 1,2 liters  water
  • 1 teaspoon salt
  • 1 deciliter organic red lentils
  • 1 deciliters organic textured soy protein granules
  • 1 dl boiling water
  • 1 vegetable bouillon concentrate
  • 3 tablespoon organic olive oil
  • 1 yellow onion
  • 2 cloves of organic garlic
  • 1 small red chili pepper
  • the heart of the savoy cabbage that is left after peeling the 16 leaves for the rolls
  • 1 teaspoons salt
  • 1/2 teaspoons black pepper
  • 1 teaspoons white pepper
  • 1 teaspoons lovage
  • 2 tablespoons bbg spice mix
  • 2 tablespoons organic brown sugar
  • 4 tablespoons organic balsamic vinegar

For pasting

  • 1/2 deciliters organic maple syrup
  • 1/2 tablespoons organic balsamic vinegar

Instructions

  1. Separate 16 leaves off the cabbage and rinse them.
  2. Bring 2 liters of water and 1 teaspoon of salt to boil. Add cabbage leaves and let them soften up for five minutes. Drain and rinse with cold water.
  3. Make the filling
  4. Boil 1,3 liters of water.
  5. Separate 1 deciliter of boiling water from the pot, add into a bowl with 1 dl textured soy protein granules. Add vegetable bouillon. Stir and set aside to soak.
  6. Add salt, rice and rinsed lentils to the pot and stir. Cook for about ten minutes and drain, set aside to cool.
  7. Cut onion garlic and what is left of the cabbage thinly. Heat a large pan, wok pan with a lid works great, add olive oil and saute for five minutes.
  8. Add spices; chili, salt, black pepper, white pepper, spice mix and lovage and saute for ten more minutes until the filling is soft. Stir in sugar and balsamic vinegar. Taste to check the flavor balance.
  9. Mix the filling; soaked soy, rice, lentils and cabbage together. Check the salt and sweetness.
  10. Grab a large cutting board and a rolling pin. Set cabbage leaf on the cutting board, stem facing you.
  11. Run the rolling pin over the stems to make them flat and soft. You can also trim it with knife and add it into the filling. Always say no to food waste.
  12. Set 2 tablespoons of filling onto bottom half of the leaf and roll into a tigh package.
  13. Set rolls side by side into a large, oiled oven dish.
  14. Measure organic maple syrup and balsamic into a cup, paste the rolls with the sweet mixture.
  15. Heat the oven to 200 C. Cook savoy cabbage rolls in the middle rack for an hour.
  16. Serve, drizzle with some home infused fresh and organic garlic oil and serve with lingonberry jam.

Notes

  • Add to the filling some finely ground cardamom, cumin and dried cranberries and serve with vegan gravy and country-style mashed potatoes.
  • Go back to basics -devour them by hand like wraps or burritos with your favorite dipping sauce. Sauce Suggestions: sweet chili, ginger-soy or teriyaki.

Find it online: https://sultryvegan.com/savoy-cabbage-rolls/

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