Vegan Layered Savoy Cabbage
Layered cabbage is a classic Hungarian dish traditionally made with ground meat. This vegan version is just as hearty and flavorful, but entirely plant-based. Brown rice and chickpeas are perfect substitutes for the meat, while smoked paprika and vegan béchamel add a rich flavor to the dish. It is an ideal choice for a nutritious yet light main course that the whole family can enjoy.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Separate the savoy cabbage leaves and blanch them in boiling water for 2-3 minutes, until slightly softened. Drain and set aside.
2
Cook the brown rice in twice the amount of water until fully cooked.
3
Finely chop the red onion and garlic. Heat 1 tablespoon of olive oil in a skillet.
4
Sauté the onion until translucent, then add the garlic and spices (smoked paprika, cumin, salt, pepper). Stir to combine.
5
Add the chickpeas and tomato paste, then cook for another 5-10 minutes, until the flavors meld together.
6
In a small saucepan, prepare the vegan béchamel: toast the flour in a little olive oil, then gradually add the plant-based milk and vegetable broth, whisking constantly.
7
Once the béchamel has thickened, add the nutritional yeast and stir until smooth.
8
In a heatproof baking dish, layer the savoy cabbage leaves, cooked rice, and chickpea-tomato ragout, then pour the vegan béchamel over the top.
9
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes, or until the top is golden brown.
10
Let it cool for 10 minutes before slicing and serving warm.
