Vegane Kohlrouladen mit Kartoffelknödel | Vegan, festlich, Weihnachten
Cuisine: Savoury
Author: Annelina Waller
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Ingredients
Roulades: 7-8
1 cabbage
80 g soy granules
100 g mushrooms
1 tbs mustard
½ stick leek
spices like: chili, smoked paprika, salt, bell pepper
oil for frying
optional: garlic
For the dumplings:
650 g potatoes
100 g potato flour
salt to taste
1 pinch of nutmeg
Instructions
Steam cabbage in a water bath until tender. Then separate individual leaves for the roulades.
Cover soy granules with vegetable broth and leave to swell for 10 minutes.
Meanwhile, wash the leeks, clean the mushrooms and chop everything very finely.
Heat oil in a pan, fry leek for 1 minute, add mushrooms, and fry until done. Add soy granules and season with mustard and spices.
Divide the filling between the 7-8 cabbage leaves, wrap it like a burrito and fry it briefly on both sides in a pan with a little oil.
For the dumplings:
Boil potatoes with skin on until done. Drain, let cool, and then peel. Mash with a fork or potato masher. Add remaining ingredients and form into small potato dumplings.
Meanwhile, bring water and enough salt to boil in a large pot, reducing heat.
Carefully, place dumplings in simmering water until they rise to the surface. Remove from water with a skimmer. Serve with roulades, red cabbage, and gravy.
Notes
*dumpling: depending on the starch content of your potatoes, you might have to add a little bit more flour. When I have leftovers from the cabbage, I like to fry it with leftovers from the filling and lots of mustard in a pan.
Recipe by Annelina Waller at https://annelinawaller.com/vegan_cabbage_christmas/