Savoy cabbage is a must in this season, and I believe savoy cabbage wraps are just the best use of this amazing vegetable. These wraps are a great main dish, vegan, tasty and quite quick to make. Nevertheless, I believe you could use smaller leaves to make it as an appetizer too! Also – they taste even better on the next day.
I decided to use a vegan filling which reminds quite a lot of tuna (very similar to my fake tuna polpette) and some squash puree for serving these wraps. Nevertheless, in Italy you could find them with any kind of filling and sauce (or not sauce) such as rice and tomato sauce; tuna and no sauce, meat and cream. In any way you prepare them, they’ll be as tasty!
P.S. Add some vinegar to the boiling water when boiling the cabbage leaves and you won’t have the cabbage smell all around the house!
“An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup.H.L. Mencken, A Book of Burlesques
Savoy Cabbage Wraps with Vegan Tuna
- Pot with Salted Boiling Water
- Big frying Pan with Lid
- electric blender
- 240 gr Chickpeas one can
- 1 1/2 sheets Nori Algae
- 2 White Potatoes
- 1/2 Lemon Juice
- 1 tbsp Tahini
- to taste Salt, Pepper and Paprika
- 12 Leaves Savoy Cabbage
- as required Squash Puree or Tomato Passata
- as required Olive Oil
- Peel and boil the potatoes for about 30 minutes, until soft. In the meantime, blend together chickpeas, lemon juice from half a lemon, one and a half sheet seaweed and tahini sauce. Add a tiny bit of water if required.
- Take out the potatoes from the boiling water and mash them. Use the same water for boiling the cabbage leaves for 5-6 minutes. Then drain these and dry then out carefully.
- Mix the chickpeas mixture with the potatoes and put aside. Make some wraps with the cabbage leaves using the chickpeas-potatoes mash as a filling. You can use a tooth stick to keep them together but it's not really necessary if you make a good wrap.
- Warm up some olive oil in a sauce pan, place the wraps in it and pout the squash puree or tomato sauce on top. Cook for 10-15 minutes, until warm and golden, turning them upside down halfway through. Enjoy warm with some bread!
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!