Mince Stuffed Vegan Cabbage Rolls Questa ricetta è disponibile anche in italiano
These Vegan Savoy Cabbage Rolls are stuffed with soy mince (TVP) and they are a wonderful main dish to bring on the table for everyone to enjoy.
It’s a sort of cannelloni style bake, minus the pasta, which makes this recipe well suitable for those that cannot have gluten.
The “cannelloni” or pasta sheet are quickly boiled savoy cabbage leaves, that are next filled with a flavourful and simple soy mince ragù using TVP (textured vegetable protein).
For the ragù I used my beloved Instant Pot, to cut the time and to pack even more flavour, but if you don’t own one you can easily making it on a regular stove. Just double the cooking time and you’ll end up with the same result.
How to make Vegan Cabbage Rolls Stuffed with Soy Mince Ragù
The four main components of this dish are:
– Savoy Cabbage Leaves
– Soy Ragù
– Tomato Sauce
– Plant Besciamelle
STEP 1
Prepare the ragù.
Add the carrots, celery and onion to the instant pot (or regular pot) with 1 tbsp of olive oil and a pinch of salt, and sauté for 5 minutes (or until soft).
Add the soy TVP to the pot, mix well for 30 seconds, then pour over the wine. Allow the alcohol to evaporate, then add the tomato sauce, the water and the black pepper, mix well and set the chilli mode on the Instant Pot for 15 minutes (or cook for double the time in a traditional pot).
Once ready allow it to cool to lukewarm/room temperature.
STEP 2
In the meantime we prep the cabbage leaves. The procedure is the same as this recipe.
Select 8 big and unbroken savoy cabbage leaves, rinse well under the water and boil in abundant salted water for 3 to 5. Drain well and set on a cooling rack (or plate) coated in a clean kitchen cloth to cool down.
STEP 3
Make the Besciamelle sauce. Add vegetable oil and flour in a bowl. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W. Alternatively you can make it in a small pan over a regular stove.
STEP 4
The tomato sauce.
Passata is a product/ingredient that has already been through a cooking procedure. This is why for this dish that will also finish cooking in the oven we will use it straight from the carton or can.
In a bowl mix the tomato sauce with the oil, salt, pepper, garlic & onion powders, and basil (dry or fresh, finely chopped). Spread the sauce on the bottom of a 20×30 oven tray.
STEP 5
Assembling the rolls.
For each cabbage roll/cannelloni: trim off the thick part of the leaf core, open the leaf on a plate or working surface and scoop in enough soy ragù to roll a 2 cm thick cabbage cannelloni, then arrange the roll in the oven tray over the tomato layer.
Continue for all the remaining leaves.
STEP 6
The Besciamelle Layer.
Pour the pant besciamelle over the cabbage rolls forming an uniform, creamy layer. You can top it with some grated vegan parmesan cheese or nutritional yeast if you like, and a touch of more black pepper and a drizzle of olive oil.
STEP 7
Place the tray in a 180° C (355°F) preheated oven and bake for 30 minutes or until the top turns slightly coloured.
Serve the vegan Savoy Cabbage Rolls warm as a main dish.
Enjoy!
Mince Stuffed Vegan Cabbage Rolls Recipe
Ingredients:
8 Savoy Cabbage Leaves
Vegan Grated Cheese (for topping, optional)
…for the ragù…
200 g Tomato Passata (sauce)
100 g Water
80 g Soy TVP
50 g Vegan Wine (red or white)
1 Onion (finely chopped)
1 Carrot (finely diced)
1 Celery Stalk (finely chopped)
1 tbsp Olive Oil
Salt
Pepper
…for the tomato sauce…
300 g Tomato Passata
1/2 tbsp Olive Oil
1/2 tsp Basil Leaves
1 Pinch Garlic Powder
1 Pinch Onion Powder
Salt
Pepper
…for the besciamelle sauce…
300 g Soy Milk (or any Plant Milk)
20 g All Purpose Flour (or any Starch for a GF version)
10 g Vegetable Oil
1 Pinch Nutmeg
Salt
Pepper
Method:
1. For the ragù: add the carrots, celery and onion to the instant pot (or regular pot) with 1 tbsp of olive oil and a pinch of salt, and sauté for 5 minutes (or until soft).
Add the soy TVP to the pot, mix well for 30 seconds, then pour over the wine. Allow the alcohol to evaporate, then add the tomato sauce, the water and the black pepper, mix well and set the chilli mode on the Instant Pot for 15 minutes (or cook for double the time in a traditional pot).
Once ready allow it to cool to lukewarm/room temperature.
2. Rinse the cabbage leaves well under the water and boil in abundant salted water for 3 to 5. Drain well and set on a cooling rack (or plate) coated in a clean kitchen cloth to cool down.
3. Add the vegetable oil and flour in a bowl to make the besciamelle sauce. Whisk until combined. Microwave for 30 seconds at 800W. Add plant based milk a bit at a time, whisking thoroughly until combined. Add salt, pepper and nutmeg. Microwave for 3 minutes at 800W. Whisk the sauce another time then microwave for another 3 minutes at 800W. Alternatively you can make it in a small pan over a regular stove.
4. In a bowl mix the tomato sauce with the oil, salt, pepper, garlic & onion powders, and basil (dry or fresh, finely chopped). Spread the sauce on the bottom of a 20×30 oven tray.
5. Trim off the thick part of the core to each cabbage leaf, then open the leaves on a plate or working surface and scoop in enough soy ragù to form a 2 cm thick cabbage cannelloni.
6. Arrange the rolls in the oven tray over the tomato layer.
7. Pour the pant besciamelle over the cabbage rolls forming an uniform, creamy layer. You can top it with some grated vegan parmesan cheese or nutritional yeast if you like, and a touch of more black pepper and a drizzle of olive oil.
8. Bake at 180° C (355°F) for 30 minutes or until the besciamelle top turns slightly coloured.
9. Serve the vegan Savoy Cabbage Rolls warm as a main dish with your favourite sides.
2 comments
Can you use red cabbage instead of savoy?
Sure thing!