Savoy cabbage roulades with nut filling

Ingredients for 4 servings:

• 1 m.-large savoy cabbage
• 2 onions, red
• 200 g mixed nuts (hazelnuts, walnuts, cashews, almonds)
• 200 g smoked tofu
• 1 garlic clove(s)
• Paprika powder, sweet
• 2 tbsp gomasio
• 200 ml oat cream (oat cream cuisine)
• 1 tbsp cashew butter
• 50 ml white wine, vegan
• 50 ml vegetable stock
• salt and pepper
• Oil for frying

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegan, festive

Very carefully remove about 12 good-looking leaves from the head of cabbage. Blanch in boiling water and then refresh in ice-cold water. Carefully cut thick leaf ribs flat. Place 3 leaves at a time, slightly overlapping, on a kitchen towel. Remove 2 more leaves from the head of cabbage and cut into fine strips. Finely chop the onions and garlic. Roughly chop 100g of nuts, then finely chop 100g of nuts. Finely dice 100g of tofu. Sauté the onions and garlic in a little oil. Then add the nut mix, tofu, and cabbage strips. Season with gomasio, paprika, and pepper. Blend the remaining tofu with 3 tablespoons of oat cream until creamy and mix in. Season to taste. Place 1 tablespoon of the filling on each cabbage leaf. Fold in the sides and roll up tightly. Roulade clips are really helpful here! If you don’t have any, at least use toothpicks or roulade pins. Heat a little oil in a deep frying pan and gently fry the roulades on all sides until browned. Remove the roulades. Deglaze the pan with stock and wine. Stir in the oat cream and cashew butter. Add the roulades to the sauce and simmer with the lid on for about 20 minutes. If the sauce thickens too much, add a little stock. We ate it with dumplings and divided the remaining filling (we only made four roulades, so there was some leftover) between the roulades.