Have I said, Vegan fine-dining is a thing?🤔 Yes, I have! In a rare scenario, that you still don’t believe me, check out this beautiful stuffed cabbage, and tell me I’m wrong…
- The cabbage is Savoy;
- The stuffing is a selection of mostly root vegetables;
- The culinary method of choice is Sous Vide, R.I.P. “how to cook vegetables Sous Vide”;
- The accompanying sauce is a sustainable vegetable broth with veg. cream & spicy infused oil✌
You can watch the full video of me making Vegan fine-dining Stuffed Cabbage here
Part 1 - Cabbage
- 1 medium size Savoy cabbage
Ingredients, you’ll need
- Cut the core out of the cabbage.
- Submerge the whole cabbage head in boiling water, and cook until all the leaves that you need had separated.
- Shock the cabbage leaves in ice-water to stop the cooking process.
Part 2 - Stuffing
- 1 Carrot
- 1 Parsnip
- 1 Potato
- 1 Beetroot
- 1 Fennel
- Peel & cut* into equal size pc all the vegetables.
- Line them up in rows (5 in total).
- Roll the vegetables tightly in the cabbage leaves.
- Place the stuffed cabbage rolls inside the Sous Vide safe bags. Add a little olive oil and salt, vacuum & seal.
- Set up the Sous Vide at 185F / 85C.
- Cook the vegan fine-dining stuffed cabbage for 40 min.
Part 3 - Sustainable vegetable broth
- Vegetable peels (clean) & trims (from Part 2)
- 1 medium size Onion / a few shallots
- Kombu leaves
- Dried shiitake
- Vegan cream
- Confit garlic
- Roast the vegetable peels & trims in the oven for 20-30 min at 450F / 232C, together with the unpeeled onion/shallots.
- Remove the roasted vegetables and into the large pot.
- Reduce the oven heat to 350F / 175C and keep on roasting the onion / shallots for a few more minutes, until completely soft inside.
- Meanwhile, add water, Kombu leaves and dried Shiitake to the pot and simmer undisturbed for 30 min.
- Strain the stock through a cheesecloth.
- Blend together with roasted onion/shallots puree, vegan cream & confit garlic.
- Season to taste.
Tools, you might need for this recipe
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