Vegan stuffed cabbage rolls
Stuffed cabbage rolls with mushrooms and soy - a flavorful vegan delicacy
When it comes to traditional dishes, stuffed cabbage rolls are undoubtedly a symbol of authentic cuisine. Loved by generations, they come in various versions, but today we focus on a delicious recipe for stuffed cabbage rolls with mushrooms and soy, perfect for fasting days but just as tasty any other day. I will show you how to achieve the most appetizing rolls, with a savory filling that will turn any meal into a feast.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 8 (approximately 16 rolls)
Ingredients:
- 500 g onion
- 300 g carrot
- 500 g mushrooms (preferably champignon or oyster)
- 100 g soy (granules or cubes)
- 5 tablespoons pepper paste
- 1 jar (420 g) mushroom spread
- 1 liter tomato juice
- 100 g rice
- Oil (olive or sunflower)
- Salt, pepper, thyme
- 2 medium-sized pickled cabbages
Step-by-step guide:
1. Preparing the ingredients
Start by separating the cabbages into leaves. It's essential to choose a high-quality pickled cabbage that is well fermented. If you prefer a less salty cabbage, you can rinse it under cold water for a few minutes. Then, place the cabbage leaves in a bowl of cold water and let them rehydrate until use, preferably overnight.
2. Cooking the filling
In a large skillet, add a few tablespoons of oil and sauté the finely chopped onion over medium heat. It should become glassy but not browned, which will add a pleasant flavor to your rolls.
Add the grated carrots, stirring constantly to incorporate the flavor. After a few minutes, when the carrots become slightly soft, add the finely chopped mushrooms. Make sure to choose fresh mushrooms to bring an intense flavor to the dish.
3. Preparing the soy and rice
Meanwhile, blanch the soy in hot water to rehydrate it, then drain it well from excess water. Rinse the rice under cold running water several times to remove the starch, so it becomes fluffier when cooked.
When the mushrooms have reduced and the water they released has evaporated, add the pepper paste, drained soy, rice, and mushroom spread. Mix everything well and let it simmer on low heat for 5-10 minutes. Season with salt, pepper, and thyme to taste. This filling will bring a perfect blend of textures and flavors, and your rolls will have an unmistakable taste.
4. Wrapping the rolls
Place a spoonful of the prepared filling on each cabbage leaf. Fold the sides to seal the filling and carefully roll up, ensuring the rolls are well closed. Repeat until the filling is finished.
5. Baking the rolls
In a large pot, place a layer of cabbage leaves on the bottom. Then, arrange the rolls tightly next to each other. Cover the rolls with tomato juice and add water until they are completely submerged. Add a layer of chopped cabbage on top and drizzle with oil for extra flavor.
Cover the pot with a lid or aluminum foil and place it in the preheated oven at 160°C (medium heat). Let it simmer for almost 2 hours. The aroma that will spread throughout the house will be irresistible!
Serving suggestions
The rolls can be served hot, alongside fresh sour cream or a tomato sauce. A summer salad with tomatoes, cucumbers, and green onions will perfectly complement this dish.
Variations and tips
- Vegetable variation: You can add other vegetables to the filling, such as peppers or zucchini, for added variety.
- Tomato sauce: If you prefer a more intense flavor, you can add a tomato sauce on top of the rolls before placing them in the oven.
- Cooking time: If you want a more intense flavor, let the rolls simmer longer on low heat.
Nutritional benefits
This recipe for stuffed cabbage rolls with mushrooms and soy is not only delicious but also healthy. Mushrooms are an excellent source of protein and fiber, while soy provides additional nutrients. These rolls are low in calories and rich in vitamins, making them ideal for a balanced diet.
Frequently asked questions
1. Can I use fresh cabbage?
Pickled cabbage is recommended for flavor, but you can also use boiled fresh cabbage, although the taste will be different.
2. How do I store the rolls?
You can store leftover rolls in the refrigerator in a well-sealed container for 3-4 days or freeze them for later consumption.
3. What drinks go well with them?
A dry white wine or sparkling mineral water are excellent accompaniments for your rolls.
I hope this recipe for stuffed cabbage rolls with mushrooms and soy inspires you to cook and share these delights with your loved ones. Enjoy your meal!
Ingredients: 500 g onion, 300 g carrot, 500 g mushrooms, 100 g soy, 5 tablespoons pepper paste, one 420 g jar of mushroom spread, 1 liter broth, 100 g rice, oil, salt, pepper, thyme, 2 pieces of pickled cabbage.
