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Easy vegan Christmas dinner - red cabbage Wellington with almond feta
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As a food blogger Christmas is also a super stressful time because I want to bring you a recipe that's a worthy vegan Christmas dinner or lunch. And if I don't get it right I would mess up dozens of Christmasses haha. So I always feel the pressure is on to come up with a recipe that's easy, yet is guaranteed to work. And it also has to be something that the whole family would gladly devour, vegan or not vegan. I am really happy that my red cabbage Wellington with almond feta fits the bill perfectly. I was so nervous when I made it first, but when I tasted it I was so excited about the flavours. Especially mixing a vegan almond feta with red cabbage is something a bit unusual. Even my mum advised me not to do it because it's not traditional. BUT it worked so well (sorry mum!). Because the cabbage is nice and moist you don't need any gravy with it. That's your vegan Christmas lunch or dinner sorted without too much hassle! ;-)
Make sure the cabbage is cooked properly. It needs to be soft and not crunchy anymore. Only when it's cooked it will fullly develop its amazing flavour. Also make sure you cut the cabbage finely. I could've chopped mine a bit more finely in the video I admit, ehm. If that happens to you then you may have to leave it on the stove for a bit longer. Also make sure you stir it every now and then so it doesnt burn.
I wish you all a merry Christmas! Thanks for coming back to my blog and also thank you so much for all your encouraging words and comments! And if you enjoyed this recipe as well please let me know in the comments! Thanks, happy holidays, happy Hanukkah, happy times, Philipp x
INGREDIENTS (2-3 portions):
Step 1 - cranberry cabbage filling:
- 4 tbsp olive oil
- 1/2 (red) onion
- 500g red cabbage
- 2 tbsp apple cider vinegar
- 1 - 1 1/2 tbsp cranberry sauce
- 1 1/2 - 2 tsp salt
- 3/4 tsp caraway seeds
- Black pepper to taste
- 200ml water
Step 2 – almond feta filling:
- 100g almond flour
- 50ml water
- 2 tbsp olive oil
- 2 heaped tbsp nutritional yeast
- 1 1/2 tbsp lemon juice
- 3/4 tsp salt
- 1 puff pastry sheet (from the supermarket, which is mostly vegan)
This recipe is for 3 medium size portions, but I know that people like to indulge at Christmas, so if you are three or more I would definitely make another Wellington ;-)
Finely chop up 1/2 onion (ideally a red onion, but any will do) and 500g red cabbage (the finer the better - admittedly I could've chopped it better in my video).
Sauté the onion in 4 tbsp of olive oil in a pan until softened. Then add the finely chopped red cabbage and all other ingredients in step 3 and let cook with closed lid. Add roughly 200m to it as well and stir ever now and then. The cabbage needs to be soft and fully cooked in order to develop the best flavour. Let the liquid reduce and then set aside and let cool down a bit (I always leave it outside on my balcony where it cools down within 10min or so).
While the cabbage is cooking you can prepared the almond feta. Add all ingredients from this step to a pan and cook until you get a paste like consistency. Set aside as well and also let cool down a bit.
Roll out a puff pastry sheet and spoon on the red cabbage along the middle. Top it with the almond feta and then fold in all 4 sides and pat down with your hands to enclose the filling.
Bake in the preheated oven at 180C (360F) for 20-25 min.
Serve and enjoy (a nice full-bodied red wine would go very well with this dish - or bubbly, bubbly goes with everything hehe)! Merry Cristmas everyone! ;)
And if you are looking for more Christmas dinner inspiration, then also try my vegan creme brulee, which is the ideal dessert for the holidays.
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