DIRECTIONS

1. Cook the peeled potatoes for at least 35 minutes in a pot with boiling water and coarse salt. They should be very soft.
2. Pour 2 tablespoons of Extra-virgin olive oil into a non-stick pan and heat.
3. Slice the onion and place it in the pan along with the garlic cloves. Sauté.
4. Now clean the mushrooms, remove the end of the stem, wash off any bits of dirt, and slice.
5. Place the mushrooms in the pan and sauté with fine salt.
6. Now dice the tempeh and place it in the pan together with the sliced mushrooms. Mix the ingredients with a wooden spoon.
7. When the mushroom liquid has dried, pour in the white wine and let it evaporate over a high flame.
8. Chop the parsley leaves with a knife and add them to the pan together with a pinch of black pepper.
9. As soon as the potatoes are ready, remove them from the pot and let them cool.
10. After washing the cabbage leaves, use the same cooking water as the potatoes to blanch them for 3-4 minutes. Drain them and set them aside to cool.
11. Place the potatoes, nutritional yeast flakes and 2 tablespoons of Extra-virgin olive oil in a blender. Blend until you get a smooth and uniform cream.
12. Preheat the oven to 200 °C static.
13. Now stuff the cabbage leaves with two tablespoons of the potato, mushroom and tempeh mixture, and roll them up. Then place them on a small-medium sized baking tray.
14. Once all the rolls have been made and placed on the pan, add a few sprigs of fresh rosemary and bake for 25 minutes.
15. 5 minutes before the end of cooking, raise the oven temperature to the highest setting and grill in order to roast the surface.
16. When done, remove the pan from the oven and serve the rolls while still hot.