Cabbage rolls with soy mince and romanesco sauce
3 servings
50 minutes
Cabbage rolls with soy filling and romanesco sauce are a harmonious blend of traditions and modern flavors. Russian cuisine has long been famous for cabbage rolls, where cabbage leaves serve as a tender shell for aromatic filling. This version uses Chinese cabbage and replaces the meat filling with juicy soy meat mixed with vegetables and spices. Baked sweet pepper, almonds, and oregano in the romanesco sauce add zest and depth of flavor to the dish. The cabbage rolls are fried until golden brown and then baked before being served on a hot aromatic sauce topped with microgreens. This dish surprises with its rich taste, delicate texture, and is an excellent choice for those who appreciate hearty and healthy dishes with an original twist.
1
For the romanesco sauce, clean the pepper and two cloves of garlic and bake them in the oven at 180 degrees for 20 minutes. Cool the roasted vegetables and blend them with olive oil, oregano, almonds, salt, pepper, and sugar until smooth.
- Sweet pepper: 150 g
- Garlic: 4 cloves
- Olive oil: to taste
- Oregano: 1 g
- Almond flakes: 15 g
- Sea salt: to taste
- Ground black pepper: to taste
- Sugar: to taste
2
For the stuffed cabbage, first boil the leaves of Chinese cabbage in boiling water for two minutes, then cool and dry.
- Chinese cabbage: 9 pieces
3
Gently beat the cabbage leaves on the surface and remove the hard root part at the base.
4
For the filling, chop celery, onion, carrot, and oyster mushrooms into small cubes. Sauté garlic and thyme in olive oil, add vegetables and soy meat. Sauté the filling for 5 minutes over medium heat, then add tomatoes in their own juice and simmer for 15 minutes until thick sauce consistency. Add salt and sugar to taste.
- Celery: 25 g
- Onion: 25 g
- Carrot: 25 g
- Oyster mushrooms: 25 g
- Garlic: 4 cloves
- Thyme: to taste
- Olive oil: to taste
- Soy meat: 200 g
- Tomatoes in their own juice: 200 g
- Sea salt: to taste
- Sugar: to taste
5
Wrap 50 grams of soy mince in each leaf. Fry the cabbage rolls in a non-stick pan with a little olive oil.
- Soy meat: 200 g
- Olive oil: to taste
6
Then send the stuffed cabbage to the oven for 5 minutes at 180 degrees.
7
Pour hot romanesco sauce on the bottom of the plate, place the cabbage rolls on top. Garnish the dish with microgreens and serve.