VEGAN CABBAGE ROLLS

Serving: 1

Preparation time: 25 minutes

Calories: 602kcal Protein: 35g Carbs: 92g Fat: 3g

Hungarian cuisine in the house. Cabbage rolls are staples at Christmas time in Hungary. Hope you'll enjoy this vegan version of the original.

Ingredients

- 100g vegan mincemeat

- 100g cooked lentils

- 1 carrot

- 1 small onion

- 2 cloves of garlic

- 1⁄3 cup fresh parsley (chopped)

- 1 tbsp tomato paste

- 1 tsp mustard

- 3 large cabbage leaves

- 2 small potatoes

- 1 tsp paprika

Instructions:

1 - Dice the onion, garlic, carrot and saute for 5 minutes until nice and soft.

2 - Add the tomato paste, the lentils, vegan meat, spices and a splash of water.

3 - Stir and cook for another 8 minutes.

4 - In the meantime, steam the cabbage leaves for 5 minutes until tender.

5 - Then rinse the leaves with cold water and dry.

6 - When the lentil mix is ready, use it to fill the cabbage leaves and roll (similar

to a burrito).

Potato chips

1 - Preheat the oven to 200C.

2 - Meanwhile wash the potatoes and cut them into wedges leaving the skin on.

3 - On a baking tray place the potatoes with a drizzle of olive oil, paprika, salt and

pepper.

4 - Mix well and place the tray in the oven and bake for 35 to 40 minutes.

5 - When ready, take them out from the oven and serve.

Plating

On a plate, place the cabbage wraps with the potato wedges and serve with some

fresh parsley and wedge of lime.

ENJOY!

This recipe is not only delicious, but also somewhat nostalgic for me. It’s one of our favourites here at home when we feel like recalling time spent in Hungary, and our go-to on cabbage days! It’s so full of flavour and yet very simple to make.

A couple of tips for this one. If you don’t have all the ingredients, you can just use your imagination on this one, and use alternative veggies to make the filling - it’ll still be very nice! Once I used smoked tofu and mushrooms instead of the vegan minced meat because I had these at home and it was great.

The nutritional value/calorie intake varies according to what you use though, so just have that in mind. The other tip is, if you’re already heating the oven for the potato wedges (unless you’re on a no-carb day, hehe), you can put the cabbage in the oven for a little while to give it a bit of that grandma’s roast feeling ;) Unless, of course, you’re too hungry to wait any longer. No judging, it happens to me all the time.