Vegan Cabbage and Potato Rolls with Green Sauce.

Here’s a delicious vegan recipe for St. Patrick’s Day using cabbage.

ngredients:

For the Filling:

• 1 small head of cabbage
• 4 large potatoes, peeled and diced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup frozen green peas
• 1 teaspoon thyme
• Salt and pepper to taste

For the Green Sauce:

• 1 cup fresh spinach leaves
• 1/2 cup fresh parsley
• 1/4 cup fresh mint leaves
• 1/4 cup olive oil
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper to taste

For the Rolls:

• 12-14 cabbage leaves, blanched

Instructions:

• Preheat the oven to 375°F (190°C).
• Filling: Boil the diced potatoes until they are tender. In a pan, sauté the chopped onion and garlic until translucent. Add the peas, thyme, salt, and pepper. Once the potatoes are ready, mash them and add them to the pan. Mix everything well and set aside.
• Green Sauce: In a blender, combine spinach, parsley, mint, olive oil, garlic, lemon juice, salt, and pepper. Blend until smooth. Adjust the seasonings to taste.
• Assembling the Rolls: Take a blanched cabbage leaf and place a spoonful of the potato filling in the center. Roll the leaf, folding the sides inwards, to form a neat roll. Repeat until all the filling is used.
• Place the cabbage rolls in a baking dish, seam side down. Pour the green sauce over the rolls, covering them evenly.
• Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the rolls are heated through.
• Serve the cabbage and potato rolls with extra green sauce on the side. Garnish with additional fresh herbs if desired.

This festive and flavorful vegan dish is a perfect way to celebrate St. Patrick’s Day while enjoying the goodness of cabbage and other green ingredients.