German Meat Free Cabbage Roulade

  • German Meat Free Cabbage Roulade
  • German Meat Free Cabbage Roulade
  • German Meat Free Cabbage Roulade
  • German Meat Free Cabbage Roulade
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Rated 5 out of 5 based on 2 votes

Ingredients

  • 1/2 a tin x nutmeat or veggie mince
  • 2 slices x toast - soaked in water
  • 5 Tbls yeast flakes
  • 1 cup cooked cous cous
  • 1/2 x onion, chopped
  • 1 clove garlic - grated
  • 1 small x carrot, grated
  • 3 Tbls sweet paprika powder
  • 1/2 cup besan flour or rice flour
  • 1 tspn oregano
  • 1 tspn smoked paprika powder
  • 1 tspn caraway seeds - grated to a powder
  • 1 tin x diced tomatoes
  • 1 x veggie stock cube
  • 1 good splash of soy sauce
  • 1 Tbls vegan gravy powder

Method

To make 2 cabbage-rouladen you need either womback or white cabbage. How much is up to you — I used for each one 4 big leaf’s. You also need half a tin of Nutmet (you also can use veggie mince if you like but I prefer nutmeat because its heavier in consistency), 2 slices of toast soaked in water, 5 tbsp of yeast flakes, 1 cup of cooked cous cous, half a onion – chopped, 1 big garlic clove – grated, 1 small carrot – grated, 3 tbsp sweet paprika powder, half a cup of Besan flour ( or rice flour), 1 tbsp Oregano, smoked paprika powder, 1 tsp of Caraway seeds, Salt and Pepper, half a tin of diced organic tomatoes, 1 vegan chicken stock cube or veggie stock cube, a splash of dark soy sauce, vegan gravy powder, 1 cup of Cous Cous, 1 tsp of roasted garlic or garlic powder, half a stock cube.

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Start with the Cous Cous. Add water like advertised for 1 cup of cous cous and add the roasted garlic and stock cube. Bring to the boil and cook like advertised. When ready set aside and cool it out.

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Start with the stuffing —

add the nutmeat, carrot, onion, garlic, oregano, salt, pepper, parika, toast, cous cous, besan flour, yeast flakes into a bowl and mix very well to a dough.

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Form some loafs out of the dough and cover with smoked paprika.

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Prepare your cabbage. I took wombock and cut out the hard parts of it so that I only got the soft green leaf’s. If you going to use white cabbage, cook the leaf for only 1 min in boiling water to make them soft to roll.

When you prepared your cabbage, put the dough in the middle of the leaf and roll it to a parcel!

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When you finished your cabbage parcels — heat some Sunflower Oil into a pot and start to fry the rouladen from each side until golden brown. When ready remove from the pot.

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Add some chopped onion and sliced cabbage and fry for 2 min …

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… then add half a tin of diced organic tomato, water (approx 3 cups), the stock cube. Bring it to the boil and turn off the heat.

Preheat your oven to 170C°

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Now add the cabbage rouladen into a stone pot with lid!
Add also the sauce and get it in the oven for 35 min.
Turn down to 160C°

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When the time in the oven is up — turn off the heat, take off the lid and give it another 10 min in the oven.
Start to cook your potatoes in a bit of saltwater and I also add a hint of Maggie season to it.

Be carefull, the stone pot really is hot!

Take out the rouladen, set aside and when cold enough to handle, get rid of the string.

Take a new pot and fill in the sauce. You probably will needa bit more water, so just add some.

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To the end make the gravy.
Very simple — you already have your delicous base but I like it more thicken — so I added dark soy sauce to give it more saltyness and colour and I thicked it with vegan gravy powder mix. Thats already it :-)

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