Savoy cabbage rolls with red lentils, carrots and ginger

The savoy cabbage rolls with red lentils, carrots and ginger can be prepared well in advance.

Portion size: The quantity is sufficient for 4 people or 2 roulades per portion - you need 2 large outer leaves per roulade.

Nutrient profile: According to GDA guidelines, one portion covers 100% of the average daily requirement of folic acid. Vitamin K and copper are covered by more than ¾. The dish also contains more than 50% of the daily requirement of many essential amino acids. The ratio of omega-6 to omega-3 fatty acids is 4:1, which is below the maximum recommended ratio of 5:1. You can find more information at: Vegans often eat unhealthily. Avoidable nutritional errors.

Savoy cabbage: Savoy cabbage is in season almost all year round. When buying it, make sure that the curly leaves are deep green and have no yellowish spots. Savoy cabbage is rich in vitamins and minerals, especially when eaten raw.

Red lentils: Due to their high-quality proteins, lentils are a very good source of plant-based protein for vegans. The different types of lentils, which are uniformly round and flat in shape, differ not only in size but also in color. Red lentils come from India and are particularly well-known from the national dish Dal. Because they are peeled, they cook quickly and break down into a kind of mush. Soaking beforehand is therefore not necessary. Because they are not peeled, they absorb the flavor of spices particularly well.

Carrots: Carrots are particularly rich in carotene, a precursor to vitamin A, which gives them their typical orange color. Vitamin A is important for our eyesight, among other things, but also for the immune system.

Celery: Celery, also known as celery sticks, is a variety of real celery. It has a mild taste of celery, but its high water content gives it a fresh, juicy and crunchy consistency. Thanks to its water content, it is one of the lowest-calorie vegetables. Its typical smell is due to the high content of essential oils, which are found in all of its plant organs in so-called oil ducts. Celery also contains antioxidant vitamins such as vitamin C or beta-carotene and many polyphenols (secondary plant substances), which slow down or completely prevent oxidation processes.

Ginger: Ginger has an aromatic smell and a sharp, spicy taste, which is due to the (spicy) substance gingerol, which is said to have anti-carcinogenic and anti-inflammatory effects. The substances borneol and cineol give ginger its digestive, antiemetic, appetite-stimulating and circulation-stimulating properties. The ginger rhizome is used in cooking in fresh, dried or ground form.

Using the leftover savoy cabbage: You can use the remaining savoy cabbage for another dish, such as baked savoy cabbage with spelt grains.

Prepare in advance: Since the roulades are steamed at the end, they can be prepared a few hours before the meal.

Reduce salt and oil: We have consciously reduced salt and left out oil for health reasons. You can find more information on this topic in our book, which we describe in detail: "Salt Sugar Fat" by Michael Moss.

Steaming versus cooking/baking: The advantage of steaming compared to cooking is that hardly any ingredients are lost and the flavor remains more intense. That's why we just steam the roulades at the end instead of baking or frying them again in the oven or pan.

Roulade: The word "roulade" originally comes from the French-speaking area and is derived from "rouler" (i.e. "to roll"). In gastronomy, this is used to describe filled rolls that are made up of slices of meat, fish or, as in this recipe, cabbage leaves, and that are braised in a stock or a suitable sauce. The names for roulades vary depending on the region. For example, the term "Fleischvogel" is common in the south of the German-speaking area when it comes to meat roulades, and those made from cabbage leaves are called "Wickel".

Prepare your own vegetable stock: You can find vegetable stock as a ready-made product in many large supermarkets. Nevertheless, making your own vegetable stock is relatively straightforward. The ingredients can be adapted to suit your taste and allow you to optimally cover individual taste requirements. We also recommend making your own, especially with regard to artificial additives or preservatives in low-quality ready-made products. You can find the instructions for a stock we have put together under the following link: Vegan vegetable stock.