Pointed cabbage casserole à la cabbage roulade

Ingredients for 4 servings:

• 1 kg pointed cabbage
• 150 g soy granules, fine
• 75 g rice
• 4 garlic cloves
• 2 tomatoes
• 2 onions
• 2 tbsp lemon juice
• 1 tbsp tomato paste
• 1 tsp liquid smoke
• 1 tsp caraway seeds
• 1 handful of parsley
• 1 dash of soy sauce
• 1 pinch(s) of sugar
• vegetable oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

vegan

Quarter the pointed cabbage, remove the stalk, and cut into large pieces. Finely chop the onions, garlic, and parsley. Bring the soy granules to a boil in salted water and simmer with the lid closed for 10 minutes. Drain into a sieve and press out as much water as possible using a cup. Bring the rice to a boil with twice the amount of water and simmer for about 10 minutes over medium heat with the lid open, until the water is completely absorbed. Heat vegetable oil in an ovenproof casserole dish and fry the soy granules until crispy. Add the liquid smoke and a dash of soy sauce, and season with salt and pepper. Add the onions and garlic and fry until the onions are translucent, stirring regularly. Stir in a pinch of sugar and tomato paste and fry briefly. Then add the tomatoes and parsley. Stir in the rice, cabbage, lemon juice, and caraway seeds, and simmer everything together with the lid closed for another 10 minutes. Season with salt and pepper, stirring occasionally. Preheat oven to 180°C. Place the casserole dish in the oven and simmer with the lid uncovered for 45 minutes.