Cabbage Rolls with Soy Filling and Romesco Sauce
⏳ Time
50 minutes
🥕 Ingredients
18
🍽️ Servings
3
Description
Cabbage Rolls with Soy Filling and Romesco Sauce
Ingredients
- Napa Cabbage - 9 pieces
- Olive Oil - to taste
- Ground red pepper - to taste
- Sea Salt - to taste
- Soy Meat - 7.1 oz
- Carrot - 0.9 oz
- Onion - 0.9 oz
- Celery - 0.9 oz
- Oyster Mushrooms - 0.9 oz
- Garlic - 4 cloves
- Tomatoes in their own juice - 7.1 oz
- Bay leaf - to taste
- Thyme - to taste
- Bell pepper - 5.3 oz
- Oregano - 0 oz
- Almond Flakes - 0.5 oz
- Sugar - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
For the romesco sauce, peel the bell pepper and two cloves of garlic, and roast them in the oven at 356°F for 20 minutes. Allow the roasted vegetables to cool and blend them with olive oil, oregano, almonds, salt, pepper, and sugar in a blender until smooth.
Step 2
For the cabbage rolls, first boil the Napa cabbage leaves in boiling water for two minutes, then cool and dry them.
Step 3
Gently pound the cabbage leaves all over, removing the tough stem part at the base.
Step 4
For the filling, finely chop the celery, onion, carrot, and oyster mushrooms into small cubes. Sauté the garlic and thyme in olive oil, add the vegetables and soy meat. Sauté the filling for 5 minutes over medium heat, then add the tomatoes in their own juice and simmer for 15 minutes until it becomes a thick sauce. Add salt and sugar to taste.
Step 5
Wrap 50 grams of the soy filling in each leaf. Sauté the cabbage rolls in a non-stick skillet with a small amount of olive oil.
Step 6
Then place the cabbage rolls in the oven for 5 minutes at 356°F.
Step 7
Spread the hot romesco sauce on the bottom of a plate, place the cabbage rolls on top. Garnish the dish with microgreens and serve.
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