SAVOY CABBAGE ROLLS WITH TOMATO SAUCE AND CARROT PUREE

Time of preparation: 40+ min

Difficulty: medium


Serves 4


Ingredients for Savoy cabbage rolls:

  • 2 big savoy cabbages

  • 400 g smoked tofu

  • 3 carrots

  • 2 celery stalks

  • 3 shallots

  • 500 g shiitake mushrooms (or brown portobello mushrooms)

  • smaller bunch of lovage

  • 2 tsp dry marjoram

  • 2 tsp ground red paprika

  • salt and pepper


Blanch the savoy cabbage leaves and remove the middle, hard part. Use bigger leaves for the rolls. You will use the smaller ones to spread over the rolls and bake them until they're crispy. Blend tofu in a food processor (to get the texture of ground meat), then blend the carrots and celery. Add tofu, carrots and celery to a bigger bowl. Thinly slice the shallots, dice the mushrooms into small pieces, and water-fry them. Add chopped lovage, marjoram and red paprika until you get a nice fragrance. Place a spoonful of stuffing in the middle of the cabbage leaf, then fold the leaf from one side and again from the other side, afterwards fold tightly from a bottom up into a roll. Preheat the oven to 180°C. Place the rolls onto the baking tray, cover them with the chopped leftover leaves and place in the oven. Bake for approx. 40 minutes. Serve with tomato sauce, carrot puree and microgreens.


Ingredients for carrot puree:

  • 8 big red carrots

  • 2 shallots

  • 1 tsp ground coriander

  • 200 ml water

  • salt and pepper

  • 180 g vegetable sour cream

Peel the carrots and cut into circles. Cut the shallots into thin slices and water fry them with carrots and coriander, season, add water and cook until the carrots are done and the water almost evaporates. If the carrots aren't cooked yet, add more water and cook a bit longer. When the carrots are cooked, blend them together with sour cream in a blender. Season to taste and serve with rolls and tomato sauce.


Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.



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