Vegan zucchini cabbage rolls

Ingredients for 3 servings:

• ½ zucchini
• 1 tomato(s)
• 125g tofu
• 1 handful of herbs (wild)
• 3 leaves of savoy cabbage
• 5 pinch(s) pepper
• 2 pinches of salt
• 1 pinch of caraway seeds
• some rapeseed oil
• Water

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

gluten-free

Blanch the savoy cabbage leaves. Drain well or pat dry. For the filling, finely dice the zucchini, tomato, and tofu. Heat a little rapeseed oil in a pan and fry the zucchini, tomato, and tofu in the hot oil. Stir in the herbs, 2 pinches of salt, and pepper. Place two tablespoons of filling into each savoy cabbage leaf, fold it up, and tie it with string. Add rapeseed oil to the pan, briefly fry the roulades on both sides, then add 2 cm of water. Add a pinch of caraway seeds to the water and cook the roulades for 10 to 15 minutes. Remove the roulades from the pan, sprinkle each with a pinch of pepper, and remove the string. Tip: A good mix for the wild herbs includes ground ivy, yarrow, dandelion, ribwort plantain, and thyme. In winter, frozen herbs can of course be used.