Vegan savoy cabbage rolls

Ingredients for 4 servings:

• 12 savoy cabbage leaves
• 200 g millet
• 2 tbsp, heaped lentils, yellow or red
• 2 small carrots
• 1 small parsley root(s)
• 2 small onions
• 400 ml vegetable stock
• 5 tbsp olive oil
• ½ bunch parsley
• 2 tbsp tomato paste
• 150 ml soy milk (soy drink)
• 1 garlic clove(s)
• Thyme
• basil
• n. B. herbs

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 40 minutes

for a rectangular baking or casserole dish

Finely chop the carrots, parsley root, and an onion. Heat 2 tablespoons of olive oil in a pan and briefly fry the vegetables. Add the millet and lentils and fry briefly. Pour in the vegetable stock. Reduce the heat and simmer gently for about 20 minutes, until the liquid has evaporated and the millet is soft. Finely chop the parsley leaves and add them. Prepare the savoy cabbage leaves, trimming off the tough stems. Blanch the leaves in a little water. Allow to cool, but do not discard the water. Place about 1-1.5 tablespoons of millet filling on each leaf and wrap it like a roulade. Arrange very close together in an ovenproof, oiled baking dish with the loose ends facing down. Be careful, the roulades have to be really close together, so it’s better to use a dish that is too small than too large. For the topping, chop an onion, fry it in a little oil, and deglaze with about 150 ml of vegetable stock. Add the tomato paste and stir. Finely chop the herbs and garlic and stir in. Dilute with soy milk to create a smooth glaze. Pour this over the roulades and bake in the oven at 200°C (top/bottom heat) for approximately 35-40 minutes. The edges should be lightly browned and the liquid should be completely absorbed. Serve warm.