Ingredients:
– 4 Savoy cabbage leaves
– 1/4 lb ground meat (I used Morning star ground meatless “beefless”)
– 2 flax eggs
– 1/4 c breadcrumbs
– 1/4 c grated parmesan cheese
– 1/2 c diced green peppers
– 1/4 c shallots
– 5 cloves garlic
– 10-12 twigs of thyme
– 1 T butter
– 1 cup white wine
Method:
Blanch the cabbage leaves in boiling hot water to 5 minutes and rinse in ice cold water to stop the cooking. Mix everything together except for the wine and the vegan butter of course! Make 4 equal parts and take each part and make a lump twice as long as it is thick on to one edge of the cabbage. Now roll the cabbage leave and tuck the sides in as you go along. Heat the vegan butter in a pan (not non-stick). add the rolls to it and let them brown evenly on all sides. Once brown, add 1/2 c of white wine, partly cover and let it slowly evaporate on a low flame. repeat with the rest of the wine. Cut into halves and serve with some carbs. In this case I made some herb de provence encrusted garlic potatoes.
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