Cabbage rolls with mushrooms for fasting

Stuffed cabbage rolls with mushrooms - a delicious and simple recipe

If you are looking for a quick and tasty recipe for lent cabbage rolls, you have come to the right place! These mushroom stuffed cabbage rolls are not only a perfect choice for the fasting period but also a dish that will delight any gourmet. In this detailed guide, I will present each necessary step to obtain aromatic and appetizing mushroom cabbage rolls.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 2 pickled cabbages (choose cabbages with tender and aromatic leaves)
- 1 cup of rice (about 200g, preferably basmati for better texture)
- 300g mushrooms (fresh or canned, but fresh ones provide a more intense flavor)
- 3 onions (small, for a sweeter taste)
- 2 tablespoons of seasoning (or salt, to taste)
- 2 tablespoons of tomato paste (for a rich flavor)
- 2 tablespoons of oil (sunflower or olive oil works great)

Instructions:

1. Preparing the cabbage: Start by removing the cores from the cabbages. Choose the most beautiful and intact leaves to wrap the filling. You can finely chop the remaining cores and use them to line the bottom of the pot.

2. Preparing the filling: In a pan, add 2 tablespoons of oil and sauté the finely chopped onion over medium heat. Once the onion becomes translucent, add the diced mushrooms. Sauté them together until the mushrooms release their liquid and become tender (about 5-7 minutes).

3. Adding the rice: Once the mushrooms are ready, add the rice and mix well. Continue to sauté for 2-3 minutes to lightly toast the rice. Then, add the seasoning or salt and mix again.

4. Filling the cabbage rolls: Take a cabbage leaf and place a spoonful of the mushroom and rice mixture in the center. Wrap the leaf to create a well-sealed package. Repeat the process until the filling is finished.

5. Assembling the cabbage rolls: Line the bottom of a large pot with the chopped cabbage cores. Arrange the cabbage rolls in layers, making sure to place them seam side down to prevent them from unraveling during cooking.

6. Cooking the cabbage rolls: In a bowl, dissolve the tomato paste in warm water (about 1-1.5 liters) and pour the mixture over the cabbage rolls until they are completely covered. Cover the pot with a lid or aluminum foil and simmer on low heat for one hour.

7. Browning the cabbage rolls: After they have boiled, you can transfer the pot to a preheated oven at 180°C and let them brown for 15-20 minutes. This will add a delicious crust on top.

8. Serving: The mushroom cabbage rolls are served hot, sprinkled with fresh herbs such as dill or parsley. You can add a spoonful of plant-based sour cream for an extra creaminess.

Useful tips:
- Try to use a variety of mushrooms, such as champignon and porcini, for a more complex flavor.
- If you don’t have pickled cabbage, you can use fresh cabbage leaves, but you need to blanch them in salted water before filling them.
- These cabbage rolls can be frozen without any problems. Make sure to let them cool completely before placing them in freezer bags.

These mushroom cabbage rolls are a wonderful choice for fasting meals or for any occasion when you want to impress with a tasty and hearty vegetarian dish. Enjoy them with your loved ones!