Cabbage Rolls

Ingredients for 12 pieces

12 leaves of Savoy cabbage

(if you don't like the hard texture choose light green leaves)

12 sheets of small rice paper (16cm round)

Some olive oil to drizzle (optional)

(for the filling)

1/2 cup instant oats (dry)

1/2 cup finely chopped onion

1tsp mixed spice of your choice ( this is ostmann's )

1tsp vegan broth(powder)

1tbsp apple puree

1tbsp soy sauce

1tbsp chopped basil leaves

1/2 cup soja schnetzel (not boiled)

200g firm tofu (Edeka)

(for the sauce)

250g cherry tomatoes

250g water

1tsp salt

1/2 cup onion

1tbsp olive oil

1/2tsp caraway seeds

Black pepper to taste

Preparation (1)

Don't boil soja schnetzel and instant oats.

Crumble tofu with hand.

Just mix all the ingredients in a bowl and leave it aside.

Preparation (2)

Sautee onion and caraway seeds with some olive oil.

Add all the other ingredients for the sauce.

Let it cook over a medium high heat for 5minutes.

It should look like a very mild tomato sauce.

STEP 1

Remove firm stem from the cabbage leaves.

Boil cabbage leaves in 1% salty water for 4 minutes.

(This salt is important to preserve the vivid green)

STEP 2

Wipe out water from the leaves.

Leave aside.

STEP 3

Wrap and roll the filling with hydrated rice paper.

The filling seems dried at the moment but they absorb a lot of sauce later.

STEP 6

Wrap each one of the tofu rolls with a boiled cabbage leaves.

Brush some olive oil on top.

STEP 5

Pour the tomato sauce over the cabbage rolls.

STEP 6

Optionally drizzle some olive oil.

Bake it for 20minutes at 200℃

The cabbage rolls are done :)

If you don't like the bitterness of the savoy cabbage ,replace it with

Spitzkohl but it looks a bit less fancy and they are hard to separate leaves.

I prefer savoy cabbage to other cabbage because of it has tender leaves.