I posted a recipe years ago. When I was decluttering my blog a few weeks ago, I deleted the original one, rewrote the recipe to make it vegan and now I’m posting it again.

Using pickled cabbage in a casserole might sound weird, but it’s going to be good. I promise. The key to making it less sour is to rinse it with cold running water and drain it well.

You can watch the Cook with me video here:

– 500 g canned pickled cabbage, rinsed and drained well
– 100 g grated or mashed tofu
– 100 g cooked quinoa
– 2 cups vegan sour cream substitute
– 1 small onion, chopped
– 1/2 Tbsp fresh parsley, chopped
– 1 tsp ground sweet paprika powder
– salt and pepper to taste

Sautée the onion in 1 tablespoon of olive oil until it becomes translucent. Add the tofu, season it with salt, pepper, parsley and paprika and cook it for about 10 minutes.
Preheat the oven to 180 degrees Celsius.
Brush the sides of a heat-proof dish with some olive oil and start assembling the casserole: cabbage – tofu – sour cream and repeat. More instructions in the video above.
Put the whole thing in the oven and bake it for about 15-20 minutes.

That’s it! For more recipes and other girly content subscribe to my blog and channel.