Vegan cabbage rolls with mint dip

Name: Vegan cabbage rolls with mint dip
Prep time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 200 g smoked tofu; 200 g coconut milk yoghurt; 100 g frozen peas; 1 savoy cabbage; 250 g mealy potatoes; 2 garlic cloves; 100 g leek; 100 g carrots; 1 bunch peppermint; 2 tbsp coconut oil; coconut oil; 1 tin chickpeas; 2 dl vegetable bouillon; 1 tbsp mild curry powder; 2 tbsp lemon juice; salt to taste; a little chilli flakes

Total: 1 hr | Active: 1 hr

vegan, lactose-free, healthy and balanced

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

Potatoes
250 g	mealy potatoes

Filling
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

How it's done

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.

Potatoes

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

Filling

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.

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