Vegan cabbage rolls with mint dip

Vegan cabbage rolls with mint dip

Total: 1 hr | Active: 1 hr
vegan, lactose-free, healthy and balanced
Nutritional value / person: 373 kcal
, Fat: 19 g
, Carbohydrate: 27 g
, Protein: 19 g

These are similar to samosas in that the filling is spicy and substantial. Serving them with mint yoghurt strikes a beautiful balance between spicy (cabbage rolls) and refreshing (mint dip). The rolls are vegan, however you can also include feta – in which case, you won’t need to add as much salt. You can serve them with a warm flatbread (e.g. Karma pita bread), regular white bread or homemade spelt pot bread.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Savoy cabbage

1 savoy cabbage (approx. 1 kg)
2 litres salted water, boiling


250 g mealy potatoes


2 tbsp coconut oil
1 tbsp mild curry powder
1 garlic clove, squeezed
100 g leek, cut into thin slices
100 g frozen peas, defrosted
100 g carrots, cut into cubes
1 tin chickpeas (approx. 215 g), rinsed, drained
200 g smoked tofu, cut into cubes
2 dl vegetable bouillon

Cabbage rolls

coconut oil for frying

Mint dip

200 g coconut milk yoghurt
2 tbsp lemon juice
1 garlic clove, squeezed
1 bunch peppermint, finely chopped
salt to taste
a little chilli flakes
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.

Savoy cabbage

Cut away the cabbage stalk, carefully remove the leaves and pare down the thick midribs. Blanch the leaves in batches in boiling salted water for approx. 3 mins., remove with a slotted spoon, drain, lay out individually on a clean kitchen towel.


Boil the potatoes (unpeeled) in the same water for approx. 20 mins. until soft, drain and leave to cool.


Heat the oil in a wide non-stick frying pan. Briefly sauté the garlic and curry powder, add the leek. Reduce the heat, add the peas, carrots, chickpeas and tofu, cook for approx. 5 mins. Pour in the stock, simmer for approx. 10 mins. until the vegetables are soft and all the liquid has been absorbed. Peel the potatoes, roughly mash with a fork and add to the vegetables. Knead the mixture thoroughly until you have a compact mass.

Cabbage rolls

Spread approx. 1 tbsp of filling on each cabbage leaf, fold in the sides and roll up. Heat the oil in a non-stick frying pan. Fry the cabbage rolls in batches for approx. 3 mins. on each side.

Mint dip

Puree the coconut yoghurt with the lemon juice, garlic and mint, season with salt. Serve the mint dip with the cabbage rolls, sprinkle with a few chilli flakes.

Similar recipes


Swipe & Cook

Finding inspiration and discovering new recipes is easy as pie: swipe through our recipes and find your perfect match from over 6,000 recipes – including vegetarian, vegan, lactose-free and gluten-free options.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.