A recipe from Elke Maennle
For 4 portions:
8 large savoy cabbage leaves
200 ml of vegetable broth
20 gr. vegan margarine
2 Tbsp. chopped parsley
Blanch the cabbage leaves about 3 minutes, then put them into cold water. Clean the leeks throughly, cut in half lengthwise,wash under running water and cut in to about 8 long pieces.
Steam the carrots and the leeks in a pot with 100 ml of vegetable broth until they are soft but still firm. Then drain in a sieve, saving the cooking water.
Spread the cabbage leaves out and sprinkle with salt. Put one carrot and one piece of leek in each one. Roll into a little package.
Put the finished cabbage rolls in a pot, cover with vegetable broth, cover the pot and simmer for 10 minutes.
Serve with melted vegan margarine and parsley. A beautiful main dish. Enjoy!