Grandma's Vegan Savoy Roulades

Grandma's Vegan Savoy Roulades

It's the time for all the wonderful winter vegetables again - Brussels sprouts, sweetheart cabbage, kale, savoy...
And exactly the latter we want to use in our today's recipe.

When Grandma offered savoy roulades to our children while they were visiting, they were so excited, that they still raved about it at home.

Since I didn't care much for roulades when I was a child (maybe because of the usual meat filling), it caught my attention and I wanted to try this version myself.

Thereupon, Grandma made a whole pot full of savoy roulades for all of us and the latest by then, I was hooked too.

My experimental spirit was caught.

After my first attempt, I must confess, it requires some practice to wrap the roulades and bring them in a good-looking form.

Since it is well known that practice makes perfect, I will definitely make Grandma's delicious recipe again.

Not only the taste of cabbage is really good, but it also gives us lots of benefits for our health.
Especially in the dark winter months, we should eat a lot of vitamins and minerals.
Winter vegetables, such as all types of cabbage, are perfect for giving our body a full dose of healthy nutrients.

Savoy provides us with a lot of vitamin A, C, E and K and minerals like calcium, potassium, magnesium, and iron.

We hope you enjoy it too!

Have you tried making savoy roulades already?
We would be happy if you share your experiences with us.

Grandma's vegan savoy roulades

Grandma's vegan savoy roulades
  • Author: go-healthy
  • Posted on: Nov. 19, 2015
  • Category: Main dish
  • Type: Vegan
  • Preparation time: 1:00:00
  • Servings: 8 roulades


  • for the roulades
  • 1 savoy cabbage
  • 80g bulgur
  • 1 grated carrot
  • 1 large onion
  • 8 mushrooms
  • sea salt
  • pepper
  • potatoes as a side dish

  • for the sauce

  • vegan butter
  • 2 tbsp whole grain spelt flour


  1. Carefully detach all the cabbage leaves and blanch in hot water for about 5 minutes. (keep the blanch water)
  2. Cut the onion and mushrooms in small pieces and fry for about 15 minutes in a pan with some oil.
  3. Add the grated carrot and season with salt and pepper.
  4. Cook bulgur in 160ml water for about 10 minutes until soft.
  5. Meanwhile, peel potatoes for the side dish and cook until soft.
  6. Put two overlapping cabbage leaves on a dish towel.
  7. Spread the mixture (onion, mushrooms, carrots and bulgur) on the leaves and fold the sheets into a rectangle and press together with the dish towel.
  8. Fry the stuffed savoy cabbage packages for 5 minutes in a pan.
  9. For the sauce, melt some vegan butter in a pan, stir in the flour and fill it up with the blanching water and boil while stirring properly.
  10. Season with salt and pepper.

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