Vegan cabbage rolls with pumpkin, tomato, and other vegetables
Today we have a delicious vegan recipe from @tinastausendschoen for you: Vegan cabbage rolls with pumpkin and tomato vegetables from the Vitavit® Premium pressure cooker.
Cooking with the Vitavit® Premium Give yourself time for what matters, protect the environment and your wallet, and preserve the best of your ingredients. Pressure cooking preserves vitamins, nutrients, and flavors almost completely, because the Vitavit® Premium seals the ingredients like a safe. This rapid cooking method is gentler on delicate vitamins than boiling in a conventional pot. For example, up to 90% of valuable vitamin C is retained during pressure cooking.
Have fun trying it out!
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 200 ml | Gemüsefond |
| 100 g | Couscous |
| 8 | große Blätter Wirsingkohl |
| 2 | Zwiebeln |
| 2 | Knoblauchzehen |
| 2 EL | Rapsöl |
| 2 EL | Tomatenmark |
| 1 TL | Harissa Paste |
| 2 TL | Majoran |
| 1 TL | edelsüßes Paprikapulver |
| 1 TL | edelsüßes Paprikapulver |
| 1 | Dose Cherrytomaten (440g) |
| 1 | Dose Cherrytomaten (440g) |
| 100 ml | Gemüsebrühe |
| 100 ml | Gemüsebrühe |
Instructions
Step 1 of 3:
Heat the vegetable stock. Place the couscous in a bowl and pour over the hot stock. Leave to soak for about 5 min. Blanch the cabbage leaves in salted water. Lift them out, rinse in cold water, and leave to drain. Trim the thick leaf ribs flat.
Step 2 of 3:
Peel the onions and garlic and dice finely. Heat 1 tbsp. oil in a Frying Pan. Add one onion and one clove of garlic and sweat over medium heat for 2 min. Add the couscous and stir. Add the tomato purée, harissa, marjoram, paprika, thyme, 1 tsp. salt, and pepper, and cook everything for 3 min. while stirring.
Step 3 of 3:
Lay 2 cabbage leaves on top of each other, slightly overlapping. Spread the filling from the Frying Pan over them and roll up the leaves. Tie with kitchen string. Heat the remaining oil in the Pressure Cooker and brown the roulades all over, then remove them again. Add the onion, garlic, and pumpkin to the Pressure Cooker, stir, then deglaze with the tomatoes and the stock. Return the roulades to the pot and cook on setting 3 for about 7 minutes. The cooking time begins as soon as the green ring appears. Then release the steam from the Pressure Cooker slowly. Lift out the roulades, season the vegetables again to taste, arrange on plates, and serve.
