Savoy Cabbage Casserole in a Bundt Cake Shape – With Plenty of Vegan Crema!

Savoy Cabbage Casserole in a Bundt Cake Shape – With Plenty of Vegan Crema!

Preparation

  1. Cook the whole savoy cabbage in salted water, then carefully remove the leaves.
  2. Cook the quinoa separately according to the instructions on the package.
  3. Finely chop the onion and sauté until softened. Add the garlic, followed by the minced meat. Season with salt and pepper, then cook until the meat is done. Finally, mix in the cooked quinoa.
  4. Line a 19 cm Bundt cake tin with the cooked cabbage leaves, allowing them to hang over the edges of the tin.
  5. Now it's time to layer: chopped cabbage, the minced meat and quinoa mixture, followed by a generous layer of Fino Vegajó Vegaföl. Repeat the layers until the tin is full.
  6. Fold the overhanging cabbage leaves over the top. Bake in a preheated oven at 180 °C for 20 minutes, until everything holds together nicely. During the last 10 minutes, spread some more Vegaföl over the top!
  7. Leave it to rest for a little while, then carefully turn it out of the tin.