Recipes in the world of Flavilo

Vegan layered cabbage with vegetables served

Vegan Layered Cabbage with Vegetables

Vegan layered cabbage with vegetables is a nutritious and delicious casserole dish, built on the harmonious flavors of fresh vegetables and savoy cabbage. The coconut cream adds a soft creaminess to the dish, making it not only healthy but also incredibly tasty. It is an ideal choice for a weekday lunch or dinner.

Prep Time 15 min
Preparation 30 min
Total 45 min
260 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 1 Savoy Cabbage
⭕ 200 g Rice
⭕ 2 Carrots
⭕ 1 Zucchini
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 3 tbsp Olive Oil
⭕ 3 tbsp Tomato Puree
⭕ 200 ml Coconut Cream
⭕ 0.5 tsp Ground Cumin
⭕ 1 tsp Hungarian Sweet Paprika
⭕ 1 tsp Salt
⭕ 0.5 tsp Black Pepper
⭕ 2 tbsp Fresh Parsley

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    Preparation Steps

    1

    Carefully separate the savoy cabbage leaves and blanch them in boiling salted water for 2-3 minutes. Drain and set aside.

    2

    Cook the rice in lightly salted water until tender. Drain and let it cool.

    3

    Grate the carrots and zucchini. Finely chop the onion and mince the garlic.

    4

    Heat the olive oil in a skillet over medium heat. Sauté the onion for 3-4 minutes, until softened. Add the garlic, carrots, and zucchini, and sauté for another 5 minutes.

    5

    Stir in the tomato puree, ground cumin, Hungarian sweet paprika, salt, and pepper. Cook for an additional 2-3 minutes.

    6

    Line the bottom of a baking dish with savoy cabbage leaves. Layer the rice and vegetable mixture on top. Repeat the layering until all ingredients are used, finishing with savoy cabbage leaves on top.

    7

    Pour the coconut cream over the layered dish. Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the top is golden brown.

    8

    Sprinkle with fresh parsley before serving. Serve warm.