John Myers
Savoy Cabbage Roulade with Nut Filling
The perfect savoy cabbage roulade with nut filling recipe with a picture and simple step-by-step instructions.
- 1 medium sized Savoy
- 2 Red onions
- 200 g Nut mix (hazelnut, walnut, cashew, almond)
- 200 g Smoked tofu
- 1 Clove of garlic
- Paprika powder, noble sweet
- 2 El Gomasio
- 200 ml Oat cream
- 1 El Pure cashew butter
- 50 ml White wine
- 50 ml Vegetable broth
- Salt pepper
- Frying oil
- Very carefully remove about 12 beautiful leaves from the cabbage. Blanch in boiling water and chill ice cold. Carefully cut the thick leaf veins flat. Place 3 sheets of paper, slightly overlapping, on a kitchen towel.
- 2 Remove more leaves from the cabbage and cut into fine strips. Finely chop the onions and garlic. Coarsely chop 100 g nuts, finely chop 100 g nuts. Finely dice 100 g tofu.
- Sauté the onions and garlic in a little oil. Then add the nut mix, tofu and strips of cabbage. Season with gomasio, paprika powder and pepper.
- Puree the remaining tofu with 3 tablespoons of oat cream until creamy and mix in. Season with spices if necessary.
- Put 1 good tablespoon of the filling on the cabbage leaves. Fold in the sides and roll up tightly. This is where roulade clips are really very helpful! If you don’t have one, you should at least use toothpicks or roulade needles.
- Heat some oil in a deep stew pan and carefully fry the roulades on all sides until they brown. Lift out the roulades.
- Deglaze the roast with the stock and wine. Stir in the oat cream and cashew butter. Add the roulades to the sauce and stew with the lid closed for about 20 minutes. If the sauce thickens too much, add a little broth.
- We ate dumplings with it and spread the rest of the filling (we only made 4 roulades, there is something left over) on the roulade.
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