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Savoy cabbage rolls with pumpkin and tofu filling

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Ingredients for 4 servings:

  • 8 savoy cabbage leaves
  • ½ onion(s), diced
  • olive oil
  • ½ tsp rosemary, finely chopped
  • 500 g pumpkin(s), diced
  • 1 shot of white wine
  • 300 g smoked tofu, diced
  • salt and pepper
  • breadcrumbs
  • 50 ml vegetable stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegan

Blanch the savoy cabbage leaves. Sauté the onion in oil. Add the rosemary and pumpkin and fry. Deglaze with a splash of white wine and cook until al dente. Stir in the tofu. Season with salt and pepper. Add enough breadcrumbs to form a pliable mixture. Stuff the savoy cabbage leaves with them. Place in an ovenproof dish and pour in the vegetable stock. Heat in a preheated oven at 200°C (top/bottom heat) until the roulades are piping hot throughout.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Savoy cabbage rolls with pumpkin and tofu filling

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