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
Ingredients
1 savoy cabbage
1 cup rice
½ cup beluga
lentils
½ cup green
lentils
2 carrots
1 onion
3 garlic cloves
Vegetable oil
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
Method
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!
Your VegHog
That dish looks really autumnal - lovely dark colours on the plate. I haven't had stuffed cabbage in a long long time and now you have me craving for some. Kabbage Karma made me chuckle a bit. Have a good weekend. I look forward to the round up.
ReplyDeleteYes, I think this is perfect for this season, and i also had to chuckle at Cabbage Karma. Have a good weekend too!
DeleteThis looks so good - it is ages since I had stuffed cabbage - I am intrigued by the treacle on top - cannot imagine how it would taste but would love to try it!
ReplyDeleteThe treacle adds some sweetness to the cabbage wrapping. That's the Finnish style to make these.
DeleteLooks so yummy, I love the sound of Kabbage Karma! Treacle on top sound very interesting.
ReplyDeleteThank you Sharon! I simply had to buy Cabbage Karma when I saw it in the shops. Now I just need to use it more. The treacle addition comes from the Finnish way of making cabbage roulades and adds a bit of sweetness in contrast with the savoury filling.
Delete