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🍽️ Winter Red Cabbage Roulades with Fried Mushrooms

511 kcal · 30 min · 4 servings

Ingredients

• red cabbage, fresh 1 pc.
• onions, yellow 1 pc.
• garlic cloves 1 pc.
• parsley, fresh 20 g
• soft dates, dried and pitted 60 g
• walnut kernels 50 g
• olive oil 3 tbsp
• balsamic vinegar, light 3 tbsp
• Vemondo vegan mince 275 g
• salt pinch
• pepper, black ground pinch
• vegetable broth 300 ml
• mushrooms, brown 300 g
• onions, red 1 pc.
• oil 2 tbsp
• thyme, sprigs pinch

Instructions

1. 1. Fill a large pot with water and bring it to a boil.
2. 2. Place the entire red cabbage into the boiling water and cook it for about 8 minutes.
3. 3. Carefully lift the red cabbage out of the pot.
4. 4. Separate 4 large leaves from the red cabbage.
5. 5. Return these 4 leaves to the boiling water and cook them for about 5 minutes.
6. 6. Shock the cooked cabbage leaves immediately with ice-cold water.
7. 7. Press the leaves flat.
8. 8. Cut out the hard central vein from each leaf.
9. 9. Halve the onion and peel it.
10. 10. Dice the onion finely.
11. 11. Peel the garlic clove.
12. 12. Finely chop the garlic.
13. 13. Wash the parsley.
14. 14. Shake the parsley dry.
15. 15. Finely chop the parsley.
16. 16. Chop the dates coarsely.
17. 17. Chop the walnuts coarsely.
18. 18. Heat 1 tablespoon of olive oil in a large frying pan over medium heat.
19. 19. Fry the onion and garlic in the oil.
20. 20. Add the dates and walnuts.
21. 21. Deglaze the mixture with light balsamic vinegar.
22. 22. Place the Vemondo minced meat into a large bowl.
23. 23. Add the parsley to the minced meat.
24. 24. Mix the minced meat with the parsley.
25. 25. Season the filling with salt and pepper.
26. 26. Lay a red cabbage leaf flat.
27. 27. Spread the filling over the top third of the cabbage leaf.
28. 28. Fold the sides of the cabbage leaf towards the center.
29. 29. Roll the leaf into a roulade.
30. 30. Wrap kitchen twine around the roulade to secure it.
31. 31. Heat 2 tablespoons of olive oil in another frying pan over medium heat.
32. 32. Fry the roulades on both sides.
33. 33. Deglaze the roulades with broth.
34. 34. Place the lid on the pan.
35. 35. Let the roulades simmer with the lid closed for about 15 minutes.
36. 36. Clean the mushrooms with kitchen paper if necessary.
37. 37. Slice the mushrooms.
38. 38. Halve the red onion and peel it.
39. 39. Slice the red onion into rings.
40. 40. Heat 2 tablespoons of oil in a frying pan over high heat.
41. 41. Fry the red onion and mushrooms in the oil.
42. 42. Add a few sprigs of thyme.
43. 43. Season the mushrooms with salt and pepper.
44. 44. Plate the mushrooms.
45. 45. Place the red cabbage roulades on the plates.
46. 46. Serve the dish.

Nutrition per serving

• kcal: 511
• Protein: 14 g · Fett/Fat: 29 g · Carbs: 49 g