From the series: Franconian Food for Future - vegan Franconian cuisine
Vegan cooking is still new to me. I try out a lot and am currently trying to transform my Franconian childhood cuisine into vegan recipes. I don't always succeed, but surprisingly, there are a number of dishes that turn out great as vegan versions.
A successful example is my savoy cabbage wraps with mushroom mince filling.
They go well with a roasted vegetable sauce and, of course, mashed potatoes.
The wraps can also be prepared classically with white cabbage.
No matter which cabbage you use, it always tastes great.
P.S. Cabbage keeps well in the fridge for some time - the rest can be used for soups or stews, for example.
Ingredients for 4 people:
- 8 large savoy cabbage leaves, you can also use the green outer leaves.
- 300 gr brown mushrooms
- 100 gr oyster mushrooms
- 100 gr fresh shitake mushrooms
- 1 medium onion
- 1 stale bread roll, soaked in vegetable milk
- breadcrumbs, plenty
- 1 tbsp medium hot mustard
- 1 tbsp yeast flakes (optional)
- 1 tbsp marjoram, sprinkled
- 1 tbsp porcini salt (or "Trüffelglück" from Herbaria)
- plenty of black pepper
- salt
- frying oil for browning
For chopping mushrooms, it is advisable to use a multi-chopper.
Prepare the savoy cabbage leaves:
First bring a large pot of water to the boil and salt it well. Blanch the whole savoy cabbage leaves (with stalk) for about 5 minutes and then rinse them in cold water.
Place the savoy cabbage leaves on a clean tea towel and leave to drain.
Prepare the mushroom filling:
Squeeze the softened bread roll a little with your hands and then mash it. Finely dice the onion and mix with the mustard and spices.
Now it's the turn of the mushrooms: put the cleaned mushrooms into a multi-chopper and chop them relatively finely. The result should be a slightly moist mushroom mass (with small pieces in it). The whole thing can also be chopped by hand.
Now add the chopped mushrooms to the bread, onion and spice mixture and knead with as much breadcrumbs as necessary to form a sticky mass. It is up to you how firm you want the mushroom mixture to be in the wrap. The more breadcrumbs you use, the firmer the filling will be.
However, the mixture should be firm enough so that you can easily form patties with your hands.
Season the mushroom mixture to taste and add salt and pepper if necessary.
Now it's time to wrap the mushrooms: Put enough mushroom filling in the middle of a savoy cabbage leaf and shape it a bit. Now first fold in the sides and then roll tightly from the "tip of the leaf" towards the stalk.
When all the wraps have been rolled, heat the frying oil in a coated pan.
Fry the finished rolled wraps first with the stalk downwards, then carefully turn them to the other side. In my experience, it is not necessary to tie the wraps with kitchen twine. Rolled well, they will hold even without twine.
Sear the savoy cabbage wraps well and fry over a medium heat for about 3- 4 minutes on both sides. The savoy cabbage wraps can be cooked in a preheated oven (80 degrees) and then served with a creamy mashed potato and roasted vegetable sauce.
served.
P.S. If you have some mushroom filling left over, you can simply fry it in a pan and serve it as well.
Have fun making this and enjoy!
xx Dipika