Cabbage rolls for fasting

Post Cabbage Rolls with Mushrooms and Rice - A Reinvented Traditional Recipe

Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6

Some say that cabbage rolls are a symbol of the warmth of home, a dish that brings the family together around the table. This recipe for post cabbage rolls with mushrooms and rice is a reinterpretation of this classic dish, perfect for those who want to honor culinary tradition without using meat. With a rich blend of flavors and textures, these cabbage rolls are not only delicious but also healthy.

Necessary ingredients:
- 1 kg of mushrooms (choose fresh mushrooms, preferably champignon or porcini for a more intense flavor)
- 1 cup of rice (long-grain rice is recommended for even cooking)
- 3 medium onions (finely chopped for even sautéing)
- 1 carrot (grated, for a sweet note)
- 100 ml sunflower oil or olive oil (for a more sophisticated taste)
- 2 tablespoons of tomato paste (this will enhance the flavor)
- 150 ml of tomato juice (optional, to add a note of freshness)
- Salt, pepper (to taste)
- Fresh or dried dill (for added flavor)
- 1 bay leaf (to infuse a subtle taste)
- Sauerkraut (enough to wrap the rolls)

Preparing the cabbage rolls:

1. Preparing the ingredients:
Start by finely chopping the onions. If you want to save time, you can use a food processor. Clean the mushrooms, then chop them finely. Grate the carrot, and wash the rice well under cold running water to remove excess starch.

2. Sautéing the vegetables:
In a large skillet, add the oil and sauté the onion over medium heat. It should become translucent, not browned. Add the chopped mushrooms and let them cook a bit in their juices, stirring occasionally. It is important not to let them caramelize; we want a moist and aromatic base.

3. Adding the rice:
After the mushrooms have released water, add the washed rice. Stir well to combine the ingredients. Then, add the two tablespoons of tomato paste, salt, pepper, dill, and a cup of water. Let this mixture simmer on low heat until the rice is plump but not fully cooked. This step is essential to prevent the rolls from breaking during boiling.

4. Cooling the mixture:
After the mixture has cooled, it's time to start wrapping the rolls. On a leaf of cabbage, place a tablespoon of the mushroom and rice mixture, then roll the leaf tightly, making sure to fold the edges to prevent the filling from leaking out.

5. Cooking the rolls:
In a large pot, place a leaf of cabbage at the bottom, followed by some chopped cabbage. Arrange the tightly wrapped rolls, and add a few bay leaves among them. Pour water and tomato juice over them, ensuring the rolls are almost covered. Simmer on low heat for about an hour, or until the cabbage is soft and the rolls are cooked.

Serving suggestions:
Post cabbage rolls with mushrooms and rice can be served with plant-based sour cream or soy yogurt for added creaminess. A fresh summer salad or warm polenta on the side will perfectly complement this dish.

Useful tips:
- You can add herbs like thyme or basil to the filling mixture for a distinct note.
- If you prefer spicier rolls, you can add chili flakes to the mixture.
- The rolls can be frozen, so you can prepare a larger batch for busy days.

Nutritional benefits:
This recipe is rich in fiber due to the mushrooms and rice, and sauerkraut is an excellent source of probiotics, beneficial for digestive health. Without meat, this version of cabbage rolls is much easier to digest and ideal for fasting.

Frequently asked questions:
1. Can I use brown rice?
Yes, but the cooking time will be longer. It is recommended to boil it separately before adding it to the filling.

2. What else can I use instead of mushrooms?
You can try various vegetables like zucchini or eggplant to vary the flavor.

3. How can I customize the recipe?
Add spices like paprika or cumin to give it a different flavor.

This recipe is not only a delicious way to enjoy cabbage rolls but also an opportunity to discover the richness of plant-based ingredients. So put on your apron and enjoy every step of cooking!

 Ingredients: 1 kg mushrooms, 1 cup rice, 3 onions, 1 carrot, 100 ml oil, 2 tablespoons tomato paste, 150 ml tomato juice, salt, pepper, dill, 1 bay leaf, sauerkraut

 Tags:  cabbage rolls post mushrooms rice