{"id":22734,"date":"2022-03-29T14:15:41","date_gmt":"2022-03-29T14:15:41","guid":{"rendered":"https:\/\/www.thegreenmountain-foodservice.com\/uncategorized-at-en\/braised-cabbage-rolls\/"},"modified":"2024-10-10T07:16:29","modified_gmt":"2024-10-10T07:16:29","slug":"braised-cabbage-rolls","status":"publish","type":"post","link":"https:\/\/www.thegreenmountain-foodservice.com\/at-en\/mince-ch-en-at-en\/braised-cabbage-rolls\/","title":{"rendered":"Braised cabbage rolls"},"content":{"rendered":"
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Braised cabbage rolls with Plant-based Mince<\/h1>\n<\/div>
<\/div>\n\n <\/div>\n<\/section>\n\n
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approx. <\/small>50 Min. Total time<\/span><\/div>\n <\/div>
<\/div><\/div>
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approx. <\/small>30 Min. Preparation time<\/span><\/div>\n <\/div>
<\/div><\/div>
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serves 10<\/span><\/div>\n <\/div>
<\/div><\/div>
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easy<\/span><\/div>\n <\/div>
<\/div><\/div><\/div>\n <\/section>\n\n

Ingredients:<\/h2>

1000 g<\/p><\/td>

\u00abThe Green Mountain\u00bb-Plant-Based Mince, frozen<\/p><\/td><\/tr>

1300 g<\/p><\/td>

white cabbage<\/p><\/td><\/tr>

40 ml<\/p><\/td>

rapeseed oil<\/p><\/td><\/tr>

60 g<\/p><\/td>

onions, red, chopped<\/p><\/td><\/tr>

30 g<\/p><\/td>

garlic, chopped<\/p><\/td><\/tr>

200 ml<\/p><\/td>

vegan cream alternative<\/p><\/td><\/tr>

20 g<\/p><\/td>

mustard, mild<\/p><\/td><\/tr>

10 g<\/p><\/td>

fresh herbs, chopped<\/p><\/td><\/tr>

60 g<\/p><\/td>

oat flakes<\/p><\/td><\/tr>

1200 g<\/p><\/td>

tomato sauce<\/p><\/td><\/tr>

200 g<\/p><\/td>

carrots, diced<\/p><\/td><\/tr>

200 g<\/p><\/td>

yellow carrots, diced<\/p><\/td><\/tr>

200 g<\/p><\/td>

parsnips, diced<\/p><\/td><\/tr>

1800 g<\/p><\/td>

spiced rice<\/p><\/td><\/tr>

100 g<\/p><\/td>

vegan curd substitute<\/p><\/td><\/tr>

15 g<\/p><\/td>

parsley<\/p><\/td><\/tr>

<\/p><\/td>

cumin<\/p><\/td><\/tr>

<\/p><\/td>

salt<\/p><\/td><\/tr>

<\/p><\/td>

pepper<\/p><\/td><\/tr><\/table><\/div><\/section>\n\n

For the spiced rice:<\/h2>

750 g <\/p><\/td>

long grain rice<\/p><\/td><\/tr>

1500 ml<\/p><\/td>

water<\/p><\/td><\/tr>

40 g<\/p><\/td>

margarine<\/p><\/td><\/tr>

<\/p><\/td>

Ras el Hanout spice<\/p><\/td><\/tr>

<\/p><\/td>

salt<\/p><\/td><\/tr><\/table><\/div><\/section>\n\n

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So, here\u2019s what you do:<\/h2><\/div>\n
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1.<\/p><\/div>

Cut the stalk out of the cabbage and remove the leaves. Blanch the leaves in water with caraway seeds, drain well and chill. Cut the margarine into cubes.<\/p><\/div><\/div>

2.<\/p><\/div>

Saut\u00e9 the onions and garlic in the rapeseed oil, add the cream substitute and simmer for about 5 minutes. Let cool and mix in the mustard, pepper and herbs. Mix with the defrosted mince mixture. Mix in the oat flakes and portion into 65 g balls.<\/p><\/div><\/div>

3.<\/p><\/div>

Fill the cabbage leaves with the balls and fold them together. For the sauce, mix the vegetable cubes with salt and pepper and divide into GN trays. <\/p><\/div><\/div>

4.<\/p><\/div>

Carefully pour the tomato sauce over the vegetables and place the cabbage rolls on top. Braise in the preheated Combi-Steamer at 140 \u00b0C and 30 % steam for 30 minutes. <\/p><\/div><\/div><\/div>\n\n

5. <\/p><\/div>

For the spiced rice, pour the rice, water, salt and Ras el Hanout into a GN tray and mix thoroughly. Steam in the preheated CombiSteamer at 95 \u00b0C for 22 minutes. Then mix in the margarine with a rubber spatula. <\/p><\/div><\/div>

6.<\/p><\/div>

Serve the cabbage rolls with the spiced rice and garnish with the parsley and curd.<\/p><\/div><\/div>

<\/p><\/div>

Tip: Add fried mushrooms to the mince filling for variety.<\/p><\/div><\/div><\/div>\n\n <\/div>\n <\/div>\n <\/section>\n\n

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