Vegane Rouladen mit Knödeln und Rotkohl (vegan cabbage roulades with potato dumplings and red cabbage)
Units
Temperature
Servings
Ingredients
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
Method
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.