1000 g | «The Green Mountain»-Plant-Based Mince, frozen |
1300 g | white cabbage |
40 ml | rapeseed oil |
60 g | onions, red, chopped |
30 g | garlic, chopped |
200 ml | vegan cream alternative |
20 g | mustard, mild |
10 g | fresh herbs, chopped |
60 g | oat flakes |
1200 g | tomato sauce |
200 g | carrots, diced |
200 g | yellow carrots, diced |
200 g | parsnips, diced |
1800 g | spiced rice |
100 g | vegan curd substitute |
15 g | parsley |
cumin | |
salt | |
pepper |
750 g | long grain rice |
1500 ml | water |
40 g | margarine |
Ras el Hanout spice | |
salt |
1.
Cut the stalk out of the cabbage and remove the leaves. Blanch the leaves in water with caraway seeds, drain well and chill. Cut the margarine into cubes.
2.
Sauté the onions and garlic in the rapeseed oil, add the cream substitute and simmer for about 5 minutes. Let cool and mix in the mustard, pepper and herbs. Mix with the defrosted mince mixture. Mix in the oat flakes and portion into 65 g balls.
3.
Fill the cabbage leaves with the balls and fold them together. For the sauce, mix the vegetable cubes with salt and pepper and divide into GN trays.
4.
Carefully pour the tomato sauce over the vegetables and place the cabbage rolls on top. Braise in the preheated Combi-Steamer at 140 °C and 30 % steam for 30 minutes.
5.
For the spiced rice, pour the rice, water, salt and Ras el Hanout into a GN tray and mix thoroughly. Steam in the preheated CombiSteamer at 95 °C for 22 minutes. Then mix in the margarine with a rubber spatula.
6.
Serve the cabbage rolls with the spiced rice and garnish with the parsley and curd.
Tip: Add fried mushrooms to the mince filling for variety.