Filled savoy

We created this recipe for filled savoy for a vegan Christmas dinner. It was served with a potato roll filled with champignons and gravy. You can read the whole article about the Christmas dinner in Rensow here.

Wash the savoy well. Cut off the projecting part stem and carve out the inner part of it. Use a sharp knife and a spoon for it. Fill a pot about five centimeters high with water, add 1 tablespoon. salt and boil it. Cook the savoy at medium heat and with the cooking top on for 15-20 minutes. Afterwards, pour off the water and let the savoy cool down a bit.
Cook the lentils as stated on the packaging. Also, cook the green spelt in a small pot in the vegetable stock, take it from the stove and let it soak for 15 minutes.
Peel the carrots and celery and roughly grate it. Quarter the leek and finely slice it. Heat a bit of canola oil in a pan and sweat carrots, celery and leek for about 5 minutes and season with salt. Afterwards, mix the vegetables with the lentils, green spelt and oat meal, and season with smoked pepper powder, mustard and salt.
Carefully and one after another peel the single leaves of the savoy starting on the outside, until only a cabbage core of the size of a fist remains. Carefully cut it out.
Give a handful of the filling into the cabbage and wrap it with some inner leaves. Fill the savoy layer for layer and close them with the leaves. A second person might come in handy here. With a leaf of the cut out core the savoy can be covered before closing the last layer. There should be no filling under the last layer. Wrap baker’s twine around the savoy so it stays together
Grease a cast-iron with rapeseed oil, put the savoy in it and sprinkle a bit of oil on it. Bake the cabbage in the pre-heated oven at 160°C air-circulation (180°C upper/lower heat) on the lowest rack for 30-40 minutes until it is ready on the inside and crispy on the outside.

For 8 Servings

1 savoy cabbage (1,2 kg)

180 g puy lentils

150 g shredded green spelt

150 ml vegetable stock

200 g carrots

180 g celeriac

100 g leek

virgin canola oil

50 g fine oatmeal

1,5 tsp smoked paprika powder

2 tbsp Dijon mustard