Transylvanian Layered Cabbage

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From the heart of Transylvania directly in your plate! ❤️ This vegan version of layered cabbage will definitely spice up your festive menu. A simple dish with complex flavours and textures, ready to be shared with your loved ones in the most wonderful time of the year.❄️

Watch the video:

Prep time:  10 minutes

Cook time:  80 minutes

Total time: 90 minutes

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Course: main course

Cuisine: Vegan, Transylvanian

Servings: 6-8

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INGREDIENTS:

🌱1 medium cabbage

🌱400 g smoked tofu

🌱250 g basmati rice

🌱1 large carrot

🌱1 onion

🌱1 bell pepper

🌱150 ml tomato sauce

🌱Cherry tomatoes

🌱8 Tbsp olive oil

🌱400 ml water

🌱Fresh dill

🌱Thyme

🌱Salt & pepper 

🌱For serving: cashew cream or vegan yogurt

INSTRUCTIONS:

To prepare the cabbage:

  1. Cut the cabbage into long strips
  2. In a large pan, add 3 Tbsp of olive oil and the cabbage
  3. Add salt, pepper to taste and 1 tsp of thyme
  4. Cook until tender (approx 15 minutes)

To prepare the filling:

  1. Finely chop one onion, one bell pepper
  2. Grate the carrots and crumble the tofu using your hand
  3. In a pan, add 5 Tbsp of olive oil
  4. Then add the chopped onion, the bell pepper and the carrots and cook them for 3-4 minutes until the aromas are mixed
  5. Add the crumbled smoked tofu, mix well, add the rice, the tomato sauce and 400 ml of hot water
  6. Season with fresh dill & add some salt and pepper to taste

To assemble:

  1. In a baking tray (approx 20×30 cm), add a base layer of cabbage, top with all the filling, then add the sliced cherry tomatoes
  2. Cover with the rest of the cabbage
  3. Cover the tray with aluminium foil and bake for 45-50 minutes at 220 degrees Celsius

To serve:

Serve with cashew cream (or vegan yogurt) and sprinkle some extra fresh dill.

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