John Myers
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Vegan: Stuffed Cabbage Rolls with Chestnut Sauce
The perfect vegan: stuffed cabbage rolls with chestnut sauce recipe with a picture and simple step-by-step instructions.
- 200 g Soy meat loaf
- 1 Cup Quinoa swollen
- 1 tbsp My vegetable broth *
- 1 white Cut onion
- 1 white Ground pepper
- 1 medium sized Fresh white cabbage
- 30 g Alsan for roasting
- 10 piece Sweet chestnuts
- Thread to tie
1.Schritt
- Clean the cabbage and place in boiling salted water, just let it steep. After about 5 minutes, take out the cabbage and place it on the stalk so that the water can run out again.
2.Schritt
- Simmer the cup of quinoa in 1.5 cups of vegetable broth, mix the vegetable broth with the water and add it, simmer for 8 minutes, pull to the side and then let it swell.
3.Schritt
- Cut the soy life cheese into very small cubes and place in a bowl. Cut the onion, dice it and put it in the bowl, then add the swollen quinoa, a little more ground pepper and stir everything well … then you can rest a little, pull it through.
4.Schritt
- Gradually take the leaves down from the cabbage and then add 2 tablespoons of the filling to the smaller ones, wrap them in the leaves and tie with a thread. It should be 4 cabbage rolls, I used the rest of the cabbage and the rest of the filling for another dish.
5.Schritt
- Heat asan in a high pan or saucepan and sear the cabbage rolls in it on both sides, from time to time I added a ladle of the cabbage stock and simmered again, repeat the whole thing about 4 to 5 times until the cabbage rolls are slightly are tanned. Then add about 1 liter of stock and simmer with the lid on for about 20 minutes.
6.Schritt
- Chop the chestnuts and add them to the sauce, they should cook with them …. Put the cabbage rolls on a plate and puree the sauce briefly with the blender ….. and arrange the plates .. There were sweet potatoes; – ) it was delicious!
- * Supplies: Make your own vegetable stock
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