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🍽️ Vegan Rouladen with Red Cabbage

474 kcal · 30 min · 4 servings

Ingredients

• supp vegetables 1 bunch
• onions, yellow 2 pcs.
• pickles 2 pcs.
• smoked tofu 200 g
• Vemondo vegan Burger Pattys 4 pcs.
• salt pinch
• pepper, black ground pinch
• mustard 4 tbsp
• oil 4 tbsp
• red wine, dry 250 ml
• vegetable broth 250 ml
• bay leaves, dried 2 pcs.
• apples, red 1 pc.
• red cabbage from jar 600 g
• sugar pinch
• parsley, fresh 10 g

Instructions

1. 1. Wash the soup vegetables and peel them. Cut the vegetables into small cubes.
2. 2. Halve the onions and peel them. Cut the onions into thin strips.
3. 3. Let the cucumbers drain in a sieve. Slice the cucumbers lengthwise.
4. 4. Slice the smoked tofu.
5. 5. Place the Vemondo patties between two halves of baking paper. Roll the patties flat and elongated with a rolling pin.
6. 6. Season the rolled-out patties with salt and pepper.
7. 7. Spread the patties thinly with mustard.
8. 8. Place two slices of smoked tofu on each patty.
9. 9. Distribute some cucumber slices and some onion at one end of the roulade.
10. 10. Fold the long sides of the roulade inwards.
11. 11. Roll the roulade tightly from the short side.
12. 12. Heat 2 tablespoons of oil in a pan over medium heat.
13. 13. Fry the roulades in batches on all sides for about 5 minutes.
14. 14. Remove the fried roulades from the pan and set them aside.
15. 15. Add the soup vegetables and the remaining onions to the frying fat.
16. 16. Roast the vegetables for about 5 minutes.
17. 17. Deglaze the vegetables with 150 milliliters of red wine and vegetable broth.
18. 18. Add a bay leaf and pepper.
19. 19. Season the sauce to taste.
20. 20. Simmer the sauce covered for about 40 minutes.
21. 21. Add hot water if necessary if the sauce reduces too much.
22. 22. Add the roulades back into the sauce in the last 10 minutes.
23. 23. Remove the roulades from the sauce and keep them warm.
24. 24. Strain the sauce through a sieve.
25. 25. Season the sauce with salt and pepper.
26. 26. Thicken the sauce slightly with cornstarch if necessary.
27. 27. Peel the apple and halve it.
28. 28. Remove the core from the apple.
29. 29. Cut the apple into small cubes.
30. 30. Heat 2 tablespoons of oil in a pot over medium heat.
31. 31. Sweat the apple cubes for about 3 minutes until colorless.
32. 32. Add the red cabbage, 100 milliliters of red wine, and a bay leaf.
33. 33. Let the red cabbage simmer for about 15 minutes over medium heat.
34. 34. Season the red cabbage with sugar and salt.
35. 35. Wash the parsley and shake it dry.
36. 36. Pluck the parsley leaves.
37. 37. Plate the roulades with the red cabbage.
38. 38. Garnish the dish with the parsley.
39. 39. Serve the roulades hot.

Nutrition per serving

• kcal: 474
• Protein: 29 g · Fett/Fat: 22 g · Carbs: 42 g