Winter Savoy Cabbage Rolls with Lentil and Tofu Filling
Tender savoy cabbage rolls filled with a flavorful mix of brown lentils, tofu and vegetables, braised in the oven in an aromatic tomato sauce. A hearty, warming winter dish that non-vegans will enjoy too.
By yumbelo · 2 servings · 60 minutes
Ingredients
- 8 pc Savoy cabbage leaves (large, outer leaves)
- 80 g Brown lentils, dried
- 200 g Plain firm tofu
- 1 pc Onion
- 1 pc Garlic clove
- 1 pc Carrot
- 2 tbsp Chickpea flour
- 2 tbsp Tomato paste
- 400 g Passata
- 1 tbsp Rapeseed oil
- 1 tsp Smoked paprika powder
- 1 tsp Marjoram, dried
- 100 ml Water
- pinch Salt
- pinch Pepper
Method
- Cook the brown lentils in plenty of unsalted water for about 25 minutes until soft, then drain and let cool.
- Blanch the cabbage leaves one at a time in boiling salted water for about 2 minutes, refresh in cold water, and slice the thick leaf ribs flat.
- Finely dice the onion and garlic, finely grate the carrot. Sauté in the oil in a pan over medium heat for 5 minutes.
- Crumble the tofu and mix it in a bowl with the onion and vegetable mixture, lentils, chickpea flour, paprika powder, marjoram, salt and pepper until you have a moldable mass.
- Place a portion of filling on each cabbage leaf, fold in the sides and roll up tightly, securing with a toothpick.
- Briefly toast the tomato paste in the pan, add the passata and water and bring to a boil. Pour the sauce into a baking dish and season with salt.
- Place the rolls seam side down in the sauce, cover with foil or a lid, and bake at 190 °C conventional heat for about 30 minutes.
- Remove the toothpicks and serve the rolls with some of the sauce.