Vegane Rouladen mit Knödeln und Rotkohl (vegan cabbage roulades with potato dumplings and red cabbage)
Blanched cabbage leaves rolled around a mushroom and lentil filling, braised in broth until tender, served alongside potato dumplings and braised red cabbage for the full traditional Sunday roast plate without any meat. Blanching the cabbage leaves just until pliable, not fully cooked, keeps them from tearing when rolled and falling apart during braising.
Prep45 min
Cook60 min
Servings4
Christoph's vegan roulade plate, the cabbage leaves blanched just until pliable so they roll without tearing.
Ingredients
Written for a 4 L pot
Units
Temperature
Servings
Roulades
- 8 large white or savoy cabbage leaves rounded
- 300 g mushrooms, finely chopped rounded
- 200 g cooked brown lentils rounded
- 100 g onion, finely chopped rounded
- 40 g breadcrumbs rounded
- 30 ml neutral oil rounded
- 8 g fine salt rounded
- 700 ml vegetable broth rounded
- 20 g tomato paste rounded
Potato dumplings
- 600 g floury potatoes, cooked the day before, cold, grated rounded
- 80 g potato starch rounded
- 8 g fine salt rounded
Red cabbage
- 600 g red cabbage, finely shredded rounded
- 1 apple, peeled, grated rounded
- 20 ml red wine vinegar rounded
- 20 g sugar rounded
- 20 g neutral oil rounded
- to taste fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Bring a large pot of salted water to the boil. Blanch the cabbage leaves for 2 minutes, just until pliable, not fully soft. Drain and pat dry.
- Heat the oil in a pan and sweat the onion for 4 minutes, until softened. Add the mushrooms and cook a further 5 minutes, until any liquid has evaporated. Off the heat, stir in the lentils, breadcrumbs and salt.
- Spoon the filling onto each cabbage leaf, near the stem end. Fold in the sides and roll up tightly. Secure with kitchen string or a toothpick.
- Bring the broth and tomato paste to a simmer in a wide pot. Add the roulades, seam-down, cover, and simmer 40 minutes, until tender.
- For the dumplings, combine the grated cold potato, potato starch and salt in a bowl, mixing gently. Shape into 8 balls. Bring a separate pot of salted water to a bare simmer, add the dumplings, and poach 20 minutes, until firm.
- For the red cabbage, heat the oil in a pot and sweat the cabbage and apple for 5 minutes. Add the vinegar and sugar, cover, and simmer 25 minutes, until tender. Season with salt.
- Serve the roulades with the dumplings and red cabbage.
Notes
- Blanch the cabbage leaves only until pliable, not until fully soft. Overcooked leaves tear when rolled and fall apart during the long braise; slightly firm leaves hold together far better.
- Cook the potatoes for the dumplings the day before and chill them. Warm, freshly cooked potato is too wet to bind properly with starch alone; cold, day-old potato has released enough moisture to work.
- Cook off any liquid from the mushrooms before filling the leaves. A wet filling makes the roulades harder to roll and can leak during braising.
- The roulades and red cabbage keep for 4 days in the fridge and reheat well; the dumplings are best poached fresh.
Ingredient substitutions
- Brown lentils can be green lentils, or cooked, mashed chickpeas for a different texture.
- Savoy cabbage gives a slightly more tender roll than white cabbage, though both work well.
- A splash of red wine in the braising broth is a good, non-traditional addition for extra depth.
From Christoph Mayer