A perfect Sunday roast! Stuffed cabbage and roasted veggies

January 13, 2021

by Chef Jana

Cuisine International

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

A perfect Sunday roast! Stuffed cabbage and roasted veggies

Ingredients

1 cabbage head
2 carrots, diced
2 potatoes, diced
Brussel sprouts
2 red onions, cut in quarters
2 tablespoons of all-purpose flour
1 tablespoon of ground flaxseed
Fresh parsley
My recipe for TVP meat substitute
FOR THE CABBAGE GLAZING:
2 tablespoons of ketchup
2 tablespoons of vegan mayo
1 tablespoon of vegetable oil
1 tablespoon of soy sauce
FOR THE ROASTED VEGETABLES:
Salt to taste
Black pepper to taste
1/4 cup of extra virgin olive oil
2 tablespoons of tomato paste
1 tablespoon of balsamic vinegar

Instructions

Add the TVP to a skillet, add flour and the ground flaxseed to the TVP, stir for 3 minutes in medium-low heat. Reserve.
Cut the end of the cabbage, then carefully carve it making a hole inside. The cabbage is supposed to be hallow.
Preheat the oven to 200℃ / 400℉.
Make the glazing for the cabbage by mixing in a bowl all the ingredients for the glazing.
Fill the cabbage with the TVP, place it on a baking sheet with the opening facing down, spread the glazing all over the top and sides of the cabbage, cover it with aluminum foil, put it in the oven for 20 minutes.
Meanwhile, prepare the vegetables by adding all the veggies to a large bowl along with all the ingredients for the roasted vegetables and give them a good toss.
After 20 minutes, remove the cabbage from the oven, remove the aluminum foil, brush some more glazing on it, add the vegetables to the baking sheet, around the cabbage, spread the veggies well so they roast better.
Put the tray with the cabbage and veggies back in the oven, this time at 185℃ / 365℉ for 50 minutes to 1 hour.
Remove the cabbage from the oven and serve it hot.

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Name: A perfect Sunday roast! Stuffed cabbage and roasted veggies
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: International
Ingredients: 1 cabbage head; 2 carrots, diced; 2 potatoes, diced; Brussel sprouts; 2 red onions, cut in quarters; 2 tablespoons of all-purpose flour; 1 tablespoon of ground flaxseed; Fresh parsley; My recipe for TVP meat substitute; FOR THE CABBAGE GLAZING:; 2 tablespoons of ketchup; 2 tablespoons of vegan mayo; 1 tablespoon of vegetable oil; 1 tablespoon of soy sauce; FOR THE ROASTED VEGETABLES:; Salt to taste; Black pepper to taste; 1/4 cup of extra virgin olive oil; 2 tablespoons of tomato paste; 1 tablespoon of balsamic vinegar