Vegetarian Cabbage Rolls with Beetroot & Balsamic – Valentine's Day on your Plate

Keywords: vegetarian recipe, making cabbage rolls, Valentine's Day dinner, beetroot recipe, couscous with vegetables, balsamic vinegar Modena, healthy main course

Looking for an original vegetarian dish for Valentine's Day or a romantic dinner? Then try these beautiful cabbage rolls filled with couscous, beetroot, chickpeas and carrot . Finished with beetroot hearts and the refined Red Label Balsamic Vinegar of Modena IGP , these rolls form a harmonious play of colours, textures and flavours.

A dish that beautifully combines simplicity and refinement.

⏱️ Preparation time: approx. 1 hour

👩🍳 For 2 persons

Ingredients:

• 1 savoy cabbage
• 100 g pre-cooked couscous
• 150 g pre-cooked chickpeas
• 1 large or 2 small cooked beetroot
• 1 carrot
• 1 spring onion (or scallion)
• Extra virgin olive oil
• 2–3 knobs of butter (*optional)
• Salt to taste
• Red Label Balsamic Vinegar of Modena IGP

🍽️ Preparation method:

1. Blanching cabbage leaves:
   Choose 4 large leaves from the savoy cabbage. Wash them and blanch them in salted boiling water for 2-3 minutes. Then put them in ice water, drain and pat dry.
2. Preparing couscous:
   Prepare the couscous according to the package with hot salted water. Add a dash of olive oil, cover and let stand for 10 minutes. Then stir with a fork.
3. Cutting beetroot:
   Slice one cooked beetroot and cut out small hearts with a cookie cutter. Keep these for presentation. Cut the rest into small cubes.
4. Baking vegetables:
   Cut the remaining cabbage into thin strips. Fry this together with the finely chopped spring onion and carrot in a dash of olive oil. After 10 minutes, add the chickpeas and beetroot cubes. Season with salt and deglaze with 3 tablespoons of Red Label Balsamic vinegar. Let simmer for 5–7 minutes.
5. Mixing filling:
   Mix the vegetable filling with the couscous and add a little more olive oil. Let it cool down a bit.
6. Making and baking rolls:
   Fill the cabbage leaves with the couscous mixture, roll them up into parcels and tie them with kitchen string. Fry them briefly in a pan with olive oil (and possibly butter) until they are light brown and warm.
7. Serve:
   Serve the cabbage rolls with the beetroot hearts and finish with a few drops of Red Label Balsamic Vinegar . Any leftover couscous can be served on the side.

💡 Serving advice & Atmosphere tip

Perfect as a romantic main course or as a colourful starter for a vegetarian dinner. Serve with a glass of rosé or a light red wine and some fresh bread.

🛒 Tip from Olijfoliemarkt.nl

Our Red Label Balsamic Vinegar of Modena IGP is ideal for hot preparations and gives that extra layer of flavour to vegetarian dishes. Now available in our webshop!