Vegan MoFo asks us to prepare a dish from our home country for Day 7. This was actually quite a challenge for me, since I rarely cook German food. It’s all so heavy and hardly ever even vegetarian. In the few cases it is not basically just meat or sausages, you can bet it features heaps of cheese, cream and eggs. I know some people see it as a challenge and have fun veganizing all those recipes, I’m not one of them. I once read about someone who made the effort and cooked through a whole old traditional cook book, creating vegan versions of everything. I tried to find it but didn’t succeed, but let me tell you – that must have been the ultimate challenge!
There’s one dish I have been preparing for a couple of years now, about once or twice a year: savoy cabbage rolls. Once the colder season is around the corner the farmers market is suddenly filled with the biggest, most beautiful cabbages. I love them! They are cheap, versatile and absolutely delicious.
I plucked the outer leaves of my huge savoy cabbage and stuffed them with an aromatic filling consisting of Tofu Rosso, eggplant and mushrooms. If you don’t have Tofu Rosso (it’s from a German brand) don’t worry, you can use any other tofu as well and just add some sun dried tomatoes for the ‘Rosso’ part. The eggplant and mushrooms make for a very meaty consistency. But please don’t expect them to taste like your traditional German cabbage rolls – no, they are the (even better) vegan version. In making them I never tried to replicate the taste, but creating something I enjoy very much. I usually serve them with buttery potatoes or mash. By the way, the rest of the savoy cabbage I usually use to make a pasta and veggie casserole.
150 gram eggplant
150 gram mushrooms
200 gram Tofu Rosso (or other tofu)
1 tablespoon olive oil
2 tablespoon soy cream
6 big savoy cabbage leaves
1 tablespoon olive oil
1 tablespoon vegan butter
1. Dice the eggplant, mushrooms and tofu into very small cubes.
2. In a pan heat up the olive oil and sauté the eggplant and mushrooms for 5 minutes, then add the tofu and sauté for another five minutes while stirring every now and then.
3. Add the soy cream, let it thicken for a few minutes, then put aside.
4. Now on to the cabbage leaves. Wash them, then cut the thick stalks at the bottom down so it’s not thicker than the rest of the leave.
5. In a big pot bring water to a boil and blanche every leave for about 30 seconds to get them soft and rollable. Transfer them to a bowl filled with ice water immediately after blanching, if you want to make sure they keep their vibrant colour.
6. Lay out your leaves on your workspace, fill the bottom third with some of the stuffing, fold over the sides and roll them up. Fix the leaves with a tooth pick.
7. In a pan heat up both the olive oil and butter and bring to medium heat. Gently sauté the rolls for about 8 minutes each side, until browned and cooked.