Savoy Cabbage Rolls with Seitan and Couscous
In short: Savoy cabbage leaves stuffed with seitan, cabbage and whole-wheat couscous with rosemary, simmered gently in tomato sauce. A grandmother's dish in a vegan version, even better the next day.
Serves: 4. 55 minutes.
Cavolo verza, Rosmarino, Cipolla, Aglio, Pomodoro
Ingredients
- 300 g large savoy cabbage leaves (8 pieces) plus 200 g savoy cabbage in strips
- 480 g plain seitan
- 180 g whole-wheat couscous
- 200 g boiling water
- 100 g onion (1 piece)
- 5 g garlic (1 clove)
- 400 g peeled tomatoes
- 4 g rosemary (2 sprigs)
- 20 g rapeseed oil
- 1 g salt (only for the leaf water: the seitan is already salty)
- 1 g black pepper
Premium recipe: the step-by-step method is for subscribers.
More recipes with Cavolo verza
- Savoy cabbage rolls with seitan and potatoes in tomato
- Savoy cabbage cake with brown rice and red lentils
- Perch parcels with savoy cabbage and carrot
- Potato and shiitake pan-fry with borlotti and savoy cabbage
- Thin omelette rolls with crisp savoy cabbage and parsley
- Pan-browned savoy cabbage wedges with Sbrinz and lemon
In season now · Seasonal recipes
Updated on 26 October 2026