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Vegan rosemary roulades in red wine sauce with red cabbage and spätzle

Spätzle

  1. Put the flour in a large bowl and stir in the eggs. When the dough becomes too stiff to stir, add the salt and water. Stir the dough until it forms bubbles and is lump-free. This should take about 4-5 minutes. Cover the dough and set it aside for about 30 minutes.
  2. To cook the Spätzle, you can either use a Spätzle press or Spätzle grater. If you don’t have any of these, you can scrape them usign a wooden board. Moisten a small wooden chopping board with water. Place some dough on the board and spread it thinly toward the front. Briefly dip the board into the hot water and use a metal dough scraper or a similar tool to scrape thin strips of Spätzle into the water. Continue spreading the dough thinly toward the front and dip the board back into the water as needed. Cook the Spätzle for about 1-2 minutes. They are done when they float to the surface. Remove them from the water.
  3. (Tip: If you are manually scraping the Spätzle, you won’t be able to cook them all at once. Melt half of the butter in a pan and transfer the cooked Spätzle into it. Give them a stir to prevent them from sticking together.)
  4. Heat the butter in a pan and sauté the Spätzle for 3-4 minutes. Serve the Spätzle hot as a side dish.


Red Cabbage with Apples

  1. Thinly slice the red cabbage and core, then finely chop the apples.
  2. In a large pot, heat the frying oil over medium heat. Add the cabbage and apples, stirring for 5 minutes until softened. Stir in the red wine vinegar, red wine, bay leaves, cloves, cinnamon stick, and sugar. Bring to a simmer, then cover and cook on low heat for 50-60 minutes, stirring occasionally, until the cabbage is tender.
  3. Remove the cinnamon stick, bay leaves, and cloves (if you can find them). Season to taste with salt, pepper, and nutmeg.

Red Wine Sauce

  1. Wash and roughly chop all the vegetables; you can leave the skin on since they are organic.
  2. In a large saucepan, heat the frying oil over medium heat. Add the chopped shallots, garlic, carrot, parsnip, and mushrooms. Sauté for about 5-7 minutes until the vegetables are softened.
  3. Stir in 2 tablespoons of tomato paste and cook for another 2 minutes.
  4. Sprinkle the flour, stirring constantly for 1-2 minutes to create a roux.
  5. Gradually pour in 350 ml of dry red wine, stirring to combine. Add 350 ml of vegetable broth, 1 tablespoon of sugar, and 2 tablespoons of soy sauce.
  6. Place the bay leaf and rosemary sprig in the pot. Bring the mixture to a boil, then reduce the heat, cover the pot with a lid, and let it simmer for 25-30 minutes.
  7. After simmering, strain the sauce through a sieve and, if needed, reduce it further by simmering uncovered for another 5-10 minutes.
  8. Season the sauce with salt and pepper to taste. Serve warm over the vegan rosemary “Rouladen.”