Lenten stuffed cabbage rolls in a clay pot

Lenten cabbage rolls in a clay pot

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8 servings

In an increasingly hectic world, cabbage rolls remain a symbol of comfort and tradition. This recipe for lentil cabbage rolls, cooked with love and patience in a clay pot, will bring a touch of nostalgia and warmth to any household. Even though they are meatless, the rich flavors and varied textures will make each bite a true celebration for the taste buds.

Necessary ingredients:

- 5-6 large onions
- 3 large carrots
- 300-350 g rice
- 2 jars of whole mushrooms (approx. 400 g)
- 5 tablespoons tomato paste
- 1 bunch of fresh parsley
- 1 red bell pepper
- 1 packet of Vegeta (or another preferred spice mix)
- Pepper to taste
- 2 tablespoons flour
- Cabbage leaves (or other leaves) – preferably pickled
- Oil (300-400 ml, depending on preference)
- 1 jar of vegetable stew (optional, for a richer taste)

Preparation:

1. Preparing the ingredients: Start by finely chopping the onion. You can do this with a sharp knife or, for a more uniform result, use a food processor. Soak the onion in oil in a large skillet over medium heat. It will become soft and develop a sweet aroma that will enrich the filling.

2. Add the carrot: When the onion is halfway softened (about 5-7 minutes), add the grated carrot. This will add sweetness and a vibrant color to your rolls. Mix well and let it cook together for another 5 minutes.

3. Including the mushrooms and bell pepper: Chop the mushrooms (if using jarred mushrooms, drain them well) and add them to the skillet. Cut the red bell pepper into small cubes and add it as well. Continue to stir, letting the ingredients combine and release their flavors for 5-7 minutes.

4. Preparing the rice: Meanwhile, rinse the rice in 2-3 waters until the water runs clear. This step is essential to avoid sticky rice. After rinsing, let it soak in warm water for 10 minutes, then drain it well.

5. Combining the ingredients: When the vegetables in the skillet are ready, transfer them to a large bowl. Add the drained rice, finely chopped parsley, vegetable stew, Vegeta, pepper, and flour. Mix all the ingredients well, ensuring the rice and vegetables are evenly distributed.

6. Preparing the leaves: If using pickled cabbage, it is recommended to soak it in warm water a day before, changing the water twice. This step will help eliminate excess salt from the leaves, making them perfectly usable. Lay the cabbage leaves on a flat surface and carefully trim the thicker stems to facilitate rolling.

7. Rolling the cabbage rolls: Take a cabbage leaf, place a tablespoon of the filling mixture in the center, fold the sides inward, and then roll the roll from the base to the tip. Continue until you finish all the filling.

8. Arranging in the clay pot: Place a few cabbage leaves on the bottom of the clay pot to protect the rolls from burning. Carefully arrange the rolls on top of each other, forming layers, and cover with more cabbage leaves. Add brine (or fresh water, depending on preference) until the rolls are completely covered.

9. Cooking in the oven: Preheat the oven to 180°C. Cover the pot with a lid or aluminum foil and let the rolls simmer for 1.5 - 2 hours. The aroma will fill the entire house and make you eagerly await the meal!

10. Serving: Once the rolls are ready, let them rest in the pot for 15 minutes before serving. They are delicious both hot and cold. You can serve them with a spoonful of sour cream (if you are not fasting) or with a fresh tomato sauce for an extra flavor.

Useful tips:

- Variations: You can experiment with various vegetables, adding zucchini or eggplant to the filling. You can also use brown rice for a higher fiber and nutrient content.
- Storage: The rolls keep very well in the refrigerator for a few days or can be frozen to enjoy later.
- Calories: A serving of lentil cabbage rolls contains approximately 250-300 calories, depending on the ingredients used. They are rich in fiber due to the vegetables and rice, making them an excellent choice for a healthy diet.

Frequently asked questions:

- Can I use vine leaves instead of cabbage? Yes, vine leaves add a distinct flavor and are a delicious alternative.
- Can I add extra spices? Absolutely! Garlic, cumin, or marjoram can add an even more complex flavor to your filling.
- What drinks pair well with cabbage rolls? A dry white wine or fresh lemonade would perfectly complement the meal.

Lenten cabbage rolls in a clay pot are not just a dish, but a recollection of memories, a recipe that brings family and friends together around the table. Enjoy every step of their preparation and turn them into a tradition in your home. Bon appétit!

 Ingredients: 5-6 large onions, 3 large carrots, 300-350 g rice, 2 jars of whole mushrooms (400 g each), 5 tablespoons of tomato paste, fresh parsley, 1 red bell pepper, vegetable seasoning, pepper, 2 tablespoons of flour, cabbage (or other leafy greens), 1 jar of vegetable stew (if you have some in your pantry, you can add it for better taste), about 300-400 g of oil (or less, I add it by eye).

 Tags:  cabbage rolls fasting dishes fasting stuffed cabbage rolls mushrooms carrots rice