John Myers
Vegan Cabbage Roll with Parsley Potatoes and Fresh Salad As Garnish
The perfect vegan cabbage roll with parsley potatoes and fresh salad as garnish recipe with a picture and simple step-by-step instructions.
- 200 g Fresh white cabbage
- 100 g Tofu
- 1 piece Chopped onion
- 300 g Potatoes
- 20 g Bread flour
- 1 tsp Parsley crispy fresh
- 250 g Cooked canned tomatoes
- 250 g Fresh salad as a garnish
- Blanch the cabbage leaves, fill with the filling and fry in the oil, add the peeled tomatoes from the can and stew everything and, if necessary, add a little water or vegetable stock, boil the potatoes, drain and steam, sprinkle with parsley, arrange everything and put fresh salad on the plate – do not throw away the potato water, can be used for soup or sauces !!!!
Facebook Comments