John Myers
Ingredients for 4 servings:
- 1 kg red cabbage
- 300 ml water
- 3 tbsp vinegar
- 5 cloves
- ½ apple
- 1 onion(s)
- 6 m.-sized potatoes, approx. fist-sized
- 1 tsp nutmeg
- 3 tsp salt
- 2 tsp pepper
- 1 tsp garlic powder
- 1 tsp marjoram
- 6 leaves of white cabbage
- 2 cans kidney beans
- 500 ml vegetable stock
- 1 tbsp mustard
- 2 tbsp tomato paste
- 1 tsp caraway seeds
- 1 tsp salt
- 1 tsp pepper
- 2 onions
- margarine
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes
First, wash and trim the cabbage. Remove the stalk and cut the red cabbage into eighths, then cut into bite-sized strips. Next, peel the potatoes and cut them into eighths. Peel half the apple if necessary, then dice it. Do the same with the onion. Melt 50g of margarine in a saucepan and fry the onions until translucent. Then add all the red cabbage. Deglaze with the vinegar and cook for 10 minutes with the lid closed over medium heat. When the time is up, stir again and add the diced apples, spices, and water. Stir everything again, then scatter the potatoes over the red cabbage and season with nutmeg. Cook everything over medium heat with the lid closed for 30 minutes. Now for the vegan cabbage rolls. Drain the kidney beans and mash them in a bowl with a fork or masher. Dice the onion and then mix it with the bean mixture. Mix in the spices, mustard, and tomato paste. Next, wash and trim the white cabbage, removing the first few outer leaves. Peel off 6 leaves and place them on a flat surface. Place 3 leaves next to each other, overlapping each other. Place half of the bean mixture into each of these hollows. Then roll up the leaves and secure them with your preferred method (I used twine). Melt the margarine in a pan and fry the roulades on both sides until they are nicely browned. Then fill the pan with the vegetable stock. Cook the roulades for 30 minutes with the lid closed and over medium heat.
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