Cabbage rolls with celeriac and parsnip puree | vegan
Ever since embarking on this vegan journey I've been trying out new ingredients and ways of making things. However, it's really important for me to still be able to enjoy the foods that I grew up with even though I am vegan now and it limits my choice to some extent. Those dishes make me feel warm, remind me of home. One of those dishes is cabbage rolls. As you know, these are normally made with meat filling and at least in my family we like to eat it with boiled or mashed potatoes and sour cream.
Just a few days ago, we decided to make a vegan version of this, as we bought a massive cabbage and didn't feel like soup. We used beans and mushrooms and other ingredients for the filling, made an alternative to potato mash and since we're in Finland, we topped it with lingonberries because that's how you're supposed to eat pretty much everything here! It turned out absolutely amazing! I mean, it obviously doesn't taste like beef or pork or whatever normally goes into cabbage rolls, but I don't even care about it. It tastes amazing, it reminds me of my grandma and that's all that matters.
I do hope you will try this recipe out. It was my first time making cabbage rolls and I managed pretty well, so you can too ;)
Servings: 4 Preparation: 20 min Cooking: 20 min
Ingredients:
For the cabbage rolls:
8 big cabbage leaves
1 onion
2 cloves garlic
4 big white button mushrooms
50 g sun-dried tomatoes
olive oil
250 g cooked brown beans
1 cup bulgur (soaked in 1 cup of hot water)
pinch of black pepper
1/2 tsp of dried thyme, rosemary, coriander, paprika powder, smoked paprika powder, marjoram
1 tsp salt
For the puree:
600 g celeriac / celery root, cubed to small pieces
200 g parsnip, cubed to small pieces
1/2 tsp of salt, nutmeg, and ginger powder
1/2 cup oat cream
lingonberries / cowberries to sprinkle on top
Instructions:
Put the cabbage leaves in to a large pot with water and boil for at least 15 min or until the leaves are soft enough to be bent without breaking.
Add the onion, garlic, mushrooms, and sun-dried tomatoes to a blender. Blend for a minute until the ingredients break to very fine pieces; however, don't puree everything completely.
Heat up some olive oil on a pan. Add the blended ingredients and fry until everything is cooked. Remove from heat and add to a large bowl.
Blend the beans and add them to the same bowl with the ingredients that you've just fried. Also add the soaked bulgur, salt, black pepper and all the other spices. Mix everything well. Adjust the spices if needed. Set aside.
When the leaves are ready, remove them from the pot and let them cool down.
Add the celeriac and parsnip to the water where the cabbage leaves were boiling and boil for about 10 min or until the vegetables are soft.
When the cabbage leaves are cool enough to handle, add the filling and roll the leaves so that they are tight enough to keep the filling inside.
Heat up some olive oil in a pan. Add the cabbage rolls and fry on both sides for a couple of minutes until the cabbage turns nicely brown.
When the root vegetables are cooked, drain them, blend until smooth, add the salt, nutmed, ginger and oat cream and mix everything until fully combined.
Serve the cabbage rolls with the celeriac and parsnip puree. Sprinkle a desired amount of lingonberries.
