Ingredients
Units
Scale
- 8 large savoy cabbage leaves
- 2 cups vegan sour cream
Rice and Meat Layer
- 2 tbsp vegetable oil
- 2 onions, diced
- 7 oz / 200 g vegan minced meat
- 4 tbsp tomato paste
- 2 tbsp paprika paste
- 1/2 cup red wine
- 1 can diced tomatoes (or tomato sauce)
- 1 tbsp miso
- 2 tbsp soy sauce
- 2 tbsp sweet paprika powder
- 1 tsp smoked paprika
- 2 tbsp mushroom powder (ground dried mushrooms)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp marjoram
- 3 cups cooked rice
- salt, pepper
Instructions
- Heat up oil in a large skillet, then add chopped onions and vegan minced meat. Cook for 10 minutes, stirring occasionally, until onions turn translucent and meat is cooked.
- Add tomato and paprika paste, and cook for another minute, just so they caramelize a bit.
- Pour in red wine, and add diced tomatoes, miso, soy sauce, and all your seasonings. Cook for 5 minutes, allowing everything is cook together.
- Now add cooked rice, and mix everything well together. Taste, and adjust taste if needed.
- While meat-rice mixture is cooking, prepare savoy cabbage leaves. Cut out the stems, and half the leaves if they are too large.
- Bring a pot of water to a boil, then add the savoy cabbage leaves, and blanch them for 20-30 seconds, just so they soften a little. Transfer immediately to a bowl of cold water to stop the cooking process. You can also skip blanching the leaves, since it’s not essential, but it makes the leaves easier to work with, plus they get a better texture after baking.
- Arrange leaves in large casserole dish, covering the whole bottom of the dish. Add rice and meat mixture, then the rest of the savoy cabbage leaves. Spread vegan sour cream on top.
- Bake savoy cabbage casserole for 45-60 minutes at 360°F / 180°C, or until the top browns. Serve with extra sour cream on top. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes