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Walnut, shiitake and chestnut stuffed Savoy Cabbage Rolls with tahini parsnip purée.
These vegan Savoy Cabbage Rolls are filled with so many goodness: white beans, walnuts, shiitake, celery, chestnuts, garlic and all the fitting spices. Served with a simple parsnip, potato and tahini purée, and lingonberry sauce they are perfect for any holiday as a main dish.
Guys, these Savoy Cabbage Rolls are seriously good. My BF doesn’t get too excited about any recipes anymore, but this one was one, where he was seriously amazed. So trust me when I say, that these rolls are incredible!
Savoy Cabbage Rolls (stuffed with whatever meat) are actually a very popular dish in Germany, but to be honest I have never tried any before. I was vegetarian when I moved to Germany, so the original version was never an option for me, and somehow I never came across a veggie version ever since.
But I always admired the look and idea of them, so it was finally time to make my own version. For the filling I used walnuts, chestnuts, white beans, shiitake mushrooms, celery, and all sorts of yummy spices and herbs. It’s a very simple mixture of ingredients, but they work super well together, so I know you’ll love it.
If you’ve never made cabbage rolls before, they might seem a bit intimidating at first, but don’t worry, it’s actually a very easy process. You just blanch a few savoy cabbage (or white cabbage) leaves, then add a handful of the filling, fold the sides, then roll them up as a you would do with a summer roll.
At this point you can decide whether you want to fry or bake your rolls. If you want to fry them, heat up 1-2 tablespoons of vegan butter or vegetable oil in a skillet, and fry rolls on every side for 3-5 minutes, depending on how crispy you want them to be. For an oil-free version use a non-stick skillet and make sure you rotate the rolls frequently, so they don’t burn.
You can also bake the rolls. That’s a great option if you plan to make a bigger portion. Just place the rolls in a baking dish, drizzle with a little oil, then bake at 200°C/400ºF for 20-40 minutes, depending on how crispy you want your rolls.
Since these Savoy Cabbage Rolls have some texture and a nice bite, I find they go really well with something creamy, like a parsnip purée. But of course feel free to serve these with whatever you fancy, rice, quinoa, roasted potatoes or a green salad could all be delicious here.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
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Savoy Cabbage Rolls w/ Parsnip Purée
- Total Time: 1 hour
- Yield: 4 1x
Ingredients
for the savoy cabbage rolls:
8 large savoy cabbage leaves
1 onion, diced
4 cloves of garlic, sliced
1 stalk of celery, chopped
2/3 cup of chopped shiitake mushrooms
1 cup of walnuts, toasted
1 cup of cooked white beans
2/3 cup of cooked chestnuts
1.5 tbsp mustard
1.5 tbsp balsamic vinegar
2 tbsp tomato paste
2 tbsp nutritional yeast
3 tbsp chopped herbs of your choice, chopped
1 tsp smoked paprika powder
1.5 tsp sweet paprika powder
2 tbsp vegan butter or vegetable oil
salt, pepper
for the parsnip tahini purée:
250 g/9 oz parsnips
250 g/9 oz potatoes
2 tbsp tahini
1.5 tsp garlic powder
3/4 cup of unsweetened plant milk
salt, pepper
Instructions
Savoy Cabbage Rolls:
- Add onion, garlic cloves, celery and shiitake to a non-stick skillet, and cook for about 10 minutes, stirring occasionally, until veggies soften. Add 1-2 tablespoons of water at a time to prevent burning.
- Transfer sautéed veggies to a food processor. Add walnuts, white beans, chestnuts, mustard, vinegar, tomato paste, nutritional yeast, herbs, and spices, and process until everything is combined. Make sure you leave some texture.
- Blanch cabbage leaves in boiling water for 2 to 3 minutes, then transfer immediately into ice water, to keep the bright green color. Drain leaves and lay out on a plate or board. Remove any thick stem on cabbage leaves with a knife.
- Add a handful of stuffing into the center of each leaf. Fold in the sides and roll the cabbage up. Secure rolls with a toothpick.
- Heat up vegan butter or oil in a large skillet over medium high heat. Add cabbage rolls, and fry them on each side for 2-5 minutes, or until crispy.
- Serve cabbage rolls immediately or place them in a baking dish in the oven at 150°C/300°F to keep them warm. Remove toothpicks before serving.
Parsnip Tahini Puree:
- Peel and dice potatoes and parsnip. Bring a pot of salted water to a boil, then add veggies, and cook for 20-25 minutes, until both potato and parsnip cubes are cooked. Drain them.
- Add tahini, garlic powder, and milk to parsnip and potatoes, and mash them with a potato masher, until smooth. Add more milk, if needed. Season with salt and pepper.
- Serve savoy cabbage rolls over parsnip puree, with cranberry or lingonberry sauce on the side. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
Gorgeous colour and wonderful combo of flavours!
Thank you 🙂
The rolls look so good. As a child I used to have something similar, with meat. After becoming vegetarian I made load of veg*n versions, but none with raw savoy cabbage. Instead I used pickled cabbage in brine, as it was the tradition in Romania.
Thanks, Anca! I love those pickled cabbage rolls too! As I child I never ate them, but later I started to crave them occasionally and now they are one of my favorites 🙂
A beautiful recipe for Christmas! I love cabbage rolls with any kind of cabbage and any kind of filling. I would love to try your version.
Thanks, Adina! 🙂
Wow! I would love to try this dish. It is very innovative and sounds so delicious and healthy. Great post!
Thank you so much!!