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🍽️ Vegan Cabbage Rolls with Pumpkin Filling and Apple Cranberry Chutney

543 kcal · 30 min · 4 servings

Ingredients

• white cabbage 1 pc.
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• parsley, fresh 20 g
• hokkaido pumpkin 80 g
• chestnuts, peeled 60 g
• oil 3 tbsp
• balsamic vinegar, light 3 tbsp
• Vemondo vegan mince 275 g
• salt pinch
• pepper, black ground pinch
• vegetable broth 300 ml
• apples, red 2 pc.
• ginger, fresh 10 g
• balsamic vinegar, dark 100 ml
• cranberries, dried 80 g
• sugar 50 g
• chili, ground pinch
• cardamom, ground pinch

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Place the whole white cabbage into the boiling water and cook it for about 8 minutes.
3. 3. Carefully lift the cabbage out of the water and remove it.
4. 4. Separate 4 large leaves from the white cabbage.
5. 5. Return these 4 leaves to the boiling water and cook them for another 5 minutes.
6. 6. Shock the cooked white cabbage leaves in ice-cold water.
7. 7. Flatten the leaves and cut out the hard central rib.
8. 8. Halve the onions, peel them, and dice them finely.
9. 9. Peel the garlic and chop it finely.
10. 10. Wash the parsley, shake it dry, and chop it finely.
11. 11. Peel the Hokkaido pumpkin, halve it, remove the seeds, and finely grate the flesh.
12. 12. Chop the chestnuts coarsely.
13. 13. Heat 1 tablespoon of oil in a large frying pan over medium heat.
14. 14. Fry the onions and garlic in the hot oil.
15. 15. Add the grated pumpkin mixture and the chopped chestnuts to the pan.
16. 16. Deglaze the mixture with light balsamic vinegar.
17. 17. Place the vegan mince and the parsley into a large bowl.
18. 18. Mix the mince with the parsley.
19. 19. Season the filling with salt and pepper to taste.
20. 20. Lay a white cabbage leaf flat.
21. 21. Distribute the filling on the top third of the leaf.
22. 22. Fold the side ends of the leaf towards the center.
23. 23. Roll the leaf tightly into a roll.
24. 24. Wrap kitchen twine around each roll to secure it.
25. 25. Heat 2 tablespoons of oil in another frying pan over medium heat.
26. 26. Fry the cabbage rolls on both sides in the pan.
27. 27. Deglaze the rolls with vegetable broth.
28. 28. Cover the pan and let the rolls simmer for about 15 minutes.
29. 29. Peel the apples, halve them, remove the cores, and dice them.
30. 30. Peel the ginger and dice it finely.
31. 31. Place dark balsamic vinegar, apple cubes, cranberries, and ginger into a pot.
32. 32. Bring the chutney ingredients to a boil over medium heat.
33. 33. Let the mixture simmer for about 10 minutes.
34. 34. Add sugar, chili, and cardamom to the chutney.
35. 35. Continue to simmer the chutney over low heat for about 10 minutes until it thickens.
36. 36. Plate the cabbage rolls.
37. 37. Serve the rolls with the apple cranberry chutney.

Nutrition per serving

• kcal: 543
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 78 g