Winter time is oven time, right? At least for me it is, because using the oven during Italian summer is not the smartest thing to do. That’s why during the winter months I tend to cook in the oven as much as possible. Sometimes it requires some creativity to come up with new tasty vegan dishes. But from time to time it happens that I become the inspiration for myself. Just like it happened this time for these vegan savoy cabbage rolls. Seems confusing? Well, let me explain…
To explain how I came up with this recipe I need to give a quick insight on me. You see, I’m a person who can’t stand too hot summers and too cold winters. I like something in the middle, like autumn, for example. But, of course, it’s not up to me to change the weather. So during the cold winter months I need to find a solution for me to get warm. And I have found it! The best way, at least for me, to get warm is not just to cover myself with a warm blanket. But literally to wrap myself in it. So, in short, during winter months I turn into a human-blanket roll! And this is how one day an idea of creating vegan savoy cabbage rolls came in my mind.
Why choose savoy cabbage instead of white cabbage
In Latvia typically cabbage rolls are filled with meat and rice. For a vegan that’s definitely not an option. So I decided first to make a recipe that includes stuffing that is suitable for vegans. And second – to use a cabbage that I had never used before. The savoy cabbage. To be honest, once I tried to make this recipe also with the white cabbage. But I must say that I definitely prefer it with the savoy cabbage. Why? Because in comparison to savoy cabbage the white cabbage has a slightly sweet flavor. And I find it a bit disturbing with the stuffing that contains garlic. The savoy cabbage instead doesn’t have a sweet note. And that’s why it combines perfectly with the versatile flavor of the stuffing. But, of course, feel free to experiment with both types of cabbage, if the savoy cabbage is hard to find.
Savoy cabbage is perfect to be used in recipes where you need that the cabbage leaves maintain their form. Besides that, savoy cabbage leaves are much easier to be separated one from another and from the stalk. That’s because they are more flexible and don’t tend to break easily like it happens with the white cabbage. From the nutritional point of view, savoy cabbage is definitely a dietary product. It also contains a decent amount of vitamin C. The vitamin that we all definitely need during cold winter months! Also Specky thinks that savoy cabbage is useful… Useful for resting his fluffy paws on it!
Stuffing ingredients for the vegan savoy cabbage rolls
For the stuffing I chose very simple ingredients that can be easily found in any food store. Those are carrots, tomatoes, leek, garlic, chickpeas and lemon. The amount of garlic, as always, is up to you. I’d definitely suggest you to use it. Because it gives a mouth-watering aroma to the vegan savoy cabbage rolls. But if you’re not a big fan of garlic, simply reduce a bit the amount. Just don’t cut it out completely. What regards the lemon juice – it is completely optional. I like the rolls in both ways – with and without the lemon juice. If you want extra freshness and extra aroma, add a few drops on your just-out-of-the oven vegan savoy cabbage rolls.
Also you feel the need for some tasty oven-cooked food that warms you up during the cold winter months? Then I really suggest you to try these vegan savoy cabbage rolls that are:
easy to make
easy to digest
and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!