How to make Stuffed Cabbage LIKE A CHEF | Vegan fine-dining ft. Sous Vide

How to make Stuffed Cabbage LIKE A CHEF | Vegan fine-dining ft. Sous Vide

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

Directions

  1. Cut the core out of the cabbage.
  2. Submerge the whole cabbage head in boiling water, and cook until all the leaves that you need had separated.
  3. 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

Ingredients

Directions

  1. Peel & cut* into equal size pc all the vegetables.
  2. Line them up in rows (5 in total).
  3. Roll the vegetables tightly in the cabbage leaves.
  4. Place the stuffed cabbage rolls inside the Sous Vide safe bags. Add a little olive oil and salt, vacuum & seal.
  5. Set up the Sous Vide at 185F / 85C.
  6. Cook the vegan fine-dining stuffed cabbage for 40 min. 
*Do not through away peels & trims. We will use them for the sustainable vegetable broth.

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
  • Salt

Ingredients

Directions

  1. Roast the vegetable peels & trims in the oven for 20-30 min at 450F / 232C, together with the unpeeled onion/shallots.
  2. Remove the roasted vegetables and into the large pot.
  3. Reduce the oven heat to 350F / 175C and keep on roasting the onion / shallots for a few more minutes, until completely soft inside.
  4. Meanwhile, add water, Kombu leaves and dried Shiitake to the pot and simmer undisturbed for 30 min. 
  5. Strain the stock through a cheesecloth.
  6. Blend together with roasted onion/shallots puree, vegan cream & confit garlic.
  7. Reheat.
  8. Season to taste.

Tools, you might need for this recipe

**Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you).

Sous Vide machine
Stand Mixer
Sous Vide container
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