Summary

Ingredients

• 5 medium potato (s), floury boiling
• Salt water
• 4 mushrooms
• 8 leaves savoy cabbage
• 2 small onions
• 1 can tomato (s), chunky
• 50 ml soy milk (soy drink)
• 1 tablespoon almond butter, to taste
• some oil for frying
• some salt and pepper
• some stalks parsley
• 1 teaspoon mustard

Print Recipe Pin Recipe

Instructions

1. Peel the potatoes, cut into pieces and cook in salted water until soft. Blanch the savoy cabbage leaves. The boiling water for the potatoes can be used without any problems. Blanch 1 - 2 leaves each for 1 - 2 minutes in boiling water. Then take it out and put aside.
2. Dice an onion and the mushrooms and fry them with a little oil. Season with salt and pepper. Once the potatoes are soft, drain the water. Add the fried mushrooms and onions to the potatoes. Add mustard, chopped parsley and almond butter if you like. Process into a potato mash with 50 ml of vegetable milk.
3. Now form roulades from the savoy cabbage leaves and the mashed potatoes. To do this, spread out a savoy cabbage leaf and place a heaped tablespoon of the potatoes in the middle. Roll up the savoy cabbage leaf and secure with toothpicks. Enclose and fasten again with a second savoy cabbage leaf. It makes 4 roulades.
4. Heat the oil in a pan and fry the roulades on both sides over a high heat until they are lightly browned. Remove the toothpicks before serving
5. The tomato sauce can be prepared while the roulades are frying. To do this, dice the second onion and fry it in a saucepan with a little oil. Add the canned tomatoes and season with salt and pepper. Let simmer for about 5 minutes.
6. Arrange the cabbage rolls on top of the tomato sauce. To make the dish more complete, you can add 1 tablespoon of sesame or flaxseed to the mashed potatoes.