White cabbage roulades 

Instructions

• Detach eight leaves from savoy or white cabbage and blanch in boiling salted water. Quench in ice water and dry a little with a kitchen towel.
  
  For the vegan mince dough, soak the old roll in plenty of cold water. Then squeeze very well. Put the minced meat, the vegan egg substitute, the squeezed out bun, 1 - 2 tablespoons of mustard, the finely diced onion, a good amount of sea salt, black pepper and hot paprika powder in a bowl. Finally, sprinkle in dried marjoram if desired. Mix everything well. 
• Spread small heaps of the vegan minced meat dough on the laid out cabbage leaves, roll up and tie with kitchen twine.
  
  Fry the cabbage rolls in a high pan so that they get color. At the same time, cook the vegan bacon cubes as well. When the cabbage roulades have taken on some color, add broth. Cover and simmer for half an hour. Finally, remove the roulades. Add cream to the sauce, let it boil down a bit or thicken it slightly. Season with a little sea salt and black pepper and serve the sauce with the cabbage roulades.
  
  Bon Appétit!