There have been so tasty looking cabbages around lately, so I started craving for Finnish style cabbage roulades. I chose a savoy cabbage for the nice green shade, but normal cabbage works perhaps a bit better in this recipe, as the savoy is thinner and then tends to crisp more in the oven. It depends on your preference. The twist in this dish is that the roulades are brushed with black treacle and then baked in the oven.
Another inspiration for this dish was Danish food writer Ditte Ingemann's new organic spice blend called Cabbage Karma, which I wanted to try in a dish. It's a really fragrant spice blend containing coriander, fennel, sumac, garlic powder, black pepper and lemon thyme. I think that it was a wonderful addition to this dish, and I will try it in other cabbage dishes as well.
Here are my vegan savoy cabbage roulades.
Savoy cabbage roulades
1 savoy cabbage
1 cup rice
½ cup beluga lentils
½ cup green lentils
3 garlic cloves
1 vegetable stock cube
Fresh thyme to taste
1 tsp salt
1 tsp ground black pepper
Cabbage Karma spice mix to taste
4 tbsp black treacle
Cook the rice and lentils, and chop in the meanwhile the carrots, onion and garlic.
Cook the carrots, onion and garlic in oil until soft, and then add the lentils to the mix.
Season the mix, and also fold in the rice.
Let the filling cool down slightly.
Remove the cabbage leaves from the stem, and blanch them in boiling water for a few minutes until they are softened.
Fill the cabbage leaves with the rice mix and roll them into roulades. Place them in an oven dish and brush with black treacle.
Bake in the oven for about 30 minutes at 180 C.
You can serve the roulades as a side with all kinds of dishes. I served them just with some salad on the side.
This is my September Eat Your Greens recipe, which I'm hosting together with Shaheen from Allotment 2 Kitchen. The round up with all September recipes will be up on Sunday.
Have a nice weekend everyone!