Savoy cabbage roulades with a chestnut and nut filling and an aromatic sauce

by bloomingwithflavors

Here comes the ultimate winter dish: savoy cabbage roulades with a chestnut and nut filling and an aromatic sauce. The recipe is vegan, super delicious and healthy!

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What do you need for the savoy cabbage roulades?

Savoy cabbage roulade:

  • 8 large cabbage leaves
  • 800 g potatoes
  • 1 large onion
  • 200 g chestnuts (cooked)
  • 80 grams of walnuts
  • 1 tbsp butter
  • Salt pepper
  • 1 pinch nutmeg
  • Some (plant-based) milk (I used soy milk)

Sauce:

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200 g celery
  • 170 g of leeks
  • 300 g carrots
  • 2 tbsp tomato paste
  • A small bunch of parsley
  • 60 ml soy sauce
  • 500 ml vegetable broth
  • 2 bay leaves

How to make the cabbage roulades?

Sauce:

  1. Peel onion and garlic and chop finely. Wash, peel and dice the celery, leek and carrots. Wash and roughly chop the parsley.
  2. Heat the oil in a deep pan. Add the onion and sauté until translucent. Now add the garlic and sauté for another minute.
  3. Add the diced vegetables (celery, leek, carrots) and fry them briefly. Stir in the tomato paste. Deglaze everything with the soy sauce and let it simmer for 1 minute.
  4. Pour in the vegetable broth, stir in the parsley and bay leaves. Now let the sauce simmer with the lid closed and over medium heat for 20 minutes.

Savoy Cabbage Roulades:

  1. Wash potatoes, peel and cut into small pieces. Boil in a saucepan with salted water until soft.
    Peel onion and chop finely. Chop the chestnuts. Roughly chop the walnuts.
  2. Heat butter in a pan and sauté onion in it until translucent. Add the chestnuts and sauté for a further 2 minutes. Now stir in the walnuts and fry the mixture for a few more minutes. Until everything is nice and golden brown. Set aside for a moment.
  3. Wash cabbage leaves. Bring a large pot of water to a boil. Blanch the cabbage leaves in it for about 3-4 minutes. Then remove with a slotted spoon, rinse under cold water and drain on a clean tea towel.
  4. Once the potatoes are soft, drain and mash with a little milk until mashed. Stir in the chestnut and nut mixture and season with nutmeg, salt and pepper and taste.
  5. Now distribute the mass in the middle of the individual savoy cabbage leaves and roll them up into a roulade. Use wooden skewers to hold the roulades in place.
  6. Fry the savoy roulades on both sides in a coated pan and set them aside for a moment.
  7. The sauce should be ready by now. Remove the bay leaves and coarsely puree the sauce with a hand blender.
  8. Add the savoy roulades to the sauce and simmer for 15-20 minutes with the lid on.

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Savoy cabbage roulades with a chestnut and nut filling and an aromatic sauce

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Serves: 8 Rouladen
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

Savoy cabbage roulade:

  • 8 large cabbage leaves
  • 800 g potatoes
  • 1 large onion
  • 200 g chestnuts (cooked)
  • 80 grams of walnuts
  • 1 tbsp butter
  • Salt pepper
  • 1 pinch nutmeg
  • Some (plant-based) milk (I used soy milk)

Sauce:

  • 1 tbsp olive oil
  • 1 onion
  • 2 cloves of garlic
  • 200 g celery
  • 170 g of leeks
  • 300 g carrots
  • 2 tbsp tomato paste
  • A small bunch of parsley
  • 60 ml soy sauce
  • 500 ml vegetable broth
  • 2 bay leaves

Instructions

Sauce:

  1. Peel onion and garlic and chop finely. Wash, peel and dice the celery, leek and carrots. Wash and roughly chop the parsley.
  2. Heat the oil in a deep pan. Add the onion and sauté until translucent. Now add the garlic and sauté for another minute.
  3. Add the diced vegetables (celery, leek, carrots) and fry them briefly. Stir in the tomato paste. Deglaze everything with the soy sauce and let it simmer for 1 minute.
  4. Pour in the vegetable broth, stir in the parsley and bay leaves. Now let the sauce simmer with the lid closed and over medium heat for 20 minutes.

Savoy Cabbage Roulades:

  1. Wash potatoes, peel and cut into small pieces. Boil in a saucepan with salted water until soft.
    Peel onion and chop finely. Chop the chestnuts. Roughly chop the walnuts.
  2. Heat butter in a pan and sauté onion in it until translucent. Add the chestnuts and sauté for a further 2 minutes. Now stir in the walnuts and fry the mixture for a few more minutes. Until everything is nice and golden brown. Set aside for a moment.
  3. Wash cabbage leaves. Bring a large pot of water to a boil. Blanch the cabbage leaves in it for about 3-4 minutes. Then remove with a slotted spoon, rinse under cold water and drain on a clean tea towel.
  4. Once the potatoes are soft, drain and mash with a little milk until mashed. Stir in the chestnut and nut mixture and season with nutmeg, salt and pepper and taste.
  5. Now distribute the mass in the middle of the individual savoy cabbage leaves and roll them up into a roulade. Use wooden skewers to hold the roulades in place.
  6. Fry the savoy roulades on both sides in a coated pan and set them aside for a moment.
  7. The sauce should be ready by now. Remove the bay leaves and coarsely puree the sauce with a hand blender.
  8. Add the savoy roulades to the sauce and simmer for 15-20 minutes with the lid on.

Have you tried the recipe?

Then I would be very happy about a good review. Feel free to tag @bloomingwithflavors on Instagram. That’s how I see your awesome creation!  ❤️ 

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