Vegan cabbage rolls with potato and mushroom filling on tomato sauce

Ingredients for 2 servings:

• 5 m.-sized potatoes, floury
• salt water
• 4 mushrooms
• 8 leaves of savoy cabbage
• 2 small onions
• 1 can of tomatoes, chopped
• 50 ml soy milk (soy drink)
• 1 tbsp almond butter, as desired
• some oil for frying
• some salt and pepper
• a few stalks of parsley
• 1 tsp mustard

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour

Peel the potatoes, cut into pieces, and boil in salted water until soft. Blanch the savoy cabbage leaves. You can easily use the boiling water for the potatoes for this. Blanch 1-2 leaves each in boiling water for 1-2 minutes. Then remove and set aside. Dice an onion and the mushrooms and fry them in a little oil. Season with salt and pepper. Once the potatoes are tender, drain the water. Add the fried mushrooms and onions to the potatoes. Add mustard, chopped parsley, and almond butter, if desired. Mash the potatoes with 50 ml of plant-based milk. Now form roulades from the savoy cabbage leaves and the mashed potatoes. To do this, spread out a savoy cabbage leaf and place a heaped tablespoon of the potatoes in the center. Roll up the savoy cabbage leaf and secure with toothpicks. Wrap a second savoy cabbage leaf around it and secure. This makes 4 roulades. Heat oil in a pan and fry the cabbage rolls over high heat on both sides until lightly browned. Remove the toothpicks before serving. You can prepare the tomato sauce while the cabbage rolls are cooking. Dice the second onion and fry it in a pan with a little oil. Add the canned tomatoes and season with salt and pepper. Simmer for about 5 minutes. Arrange the cabbage rolls on top of the tomato sauce. For a more nutritious dish, you can add 1 tablespoon of sesame or flaxseed to the mashed potatoes.