Lenten cabbage rolls

Stuffed cabbage rolls for Lent: a traditional recipe full of flavor and nostalgia

Preparation time: 30 minutes
Cooking time: 2 hours - 2 and a half hours
Total: Approximately 3 hours
Number of servings: 6-8

Stuffed cabbage rolls are one of the most beloved traditional dishes, symbolizing hospitality and the joy of sharing hearty meals with loved ones. This Lent recipe, made with pickled cabbage leaves, will not only remind you of family gatherings but is also an excellent choice for those who choose to abstain from animal products. With each bite, you will enjoy the rich flavors of simple yet characterful ingredients.

Necessary ingredients

- 2 medium onions
- 2 tablespoons sunflower or olive oil
- 1 large carrot, grated
- 1 large cup of rice (about 200 g)
- 1 cup of water
- 2 medium pickled cabbages
- 2 tablespoons tomato paste (or tomato puree)
- Salt and pepper, to taste

Preparation

1. Preparing the ingredients: Start by washing the rice well under cold running water to remove excess starch. This step is crucial for achieving less sticky cabbage rolls. After washing, let the rice soak in a bowl of cold water for about 10-15 minutes.

2. Sautéing the onion: Finely chop the 2 onions and place them in a pan with 2 tablespoons of heated oil. Add salt and pepper to taste. Sauté the onion over medium heat until it becomes translucent, about 5 minutes. This step will add a delicious flavor to your filling.

3. Adding the carrot: Grate the carrot and add it to the sautéed onion. Continue to sauté the mixture for another 3-4 minutes until the carrot becomes slightly soft.

4. Combining the ingredients: Drain the rice and add it to the pan, mixing well with the onion and carrot. Cover the ingredients with 1 cup of water and let them boil for 5 minutes until the rice absorbs some of the water. Then, remove the pan from the heat and let the mixture cool, as the rice will continue to swell while cooling.

5. Preparing the cabbage: Meanwhile, wash the pickled cabbages well, leaving them in a bowl of cold water for several hours or overnight to desalinate. After desalting, drain them well, and if the leaves are very thick, remove the harder veins.

6. Forming the cabbage rolls: Take a cabbage leaf and place a tablespoon of rice filling in the center. Roll the leaf, making sure to fold the edges to seal the filling. Continue the process until you finish all the cabbage leaves and filling.

7. Arranging the cabbage rolls in the pot: In a large pot, place a layer of chopped cabbage on the bottom to prevent the rolls from sticking. Arrange the cabbage rolls in the pot, leaving a small space in the middle. Add 2 tablespoons of tomato paste in the center of the rolls to give them a rich flavor.

8. Boiling the cabbage rolls: Fill the pot with water so that the liquid covers the rolls by about 2 fingers. Put the lid on the pot and simmer on low heat for about 2 hours - 2 and a half hours. During cooking, check occasionally to ensure the water doesn't decrease, adding warm water if necessary.

Serving

The cabbage rolls are excellent served warm, alongside a portion of steaming polenta and hot peppers for those who prefer a spicy taste. This combination adds an extra layer of flavor and texture to your dish. You can drizzle the cabbage rolls with a bit of olive oil before serving for a richer taste.

Nutritional benefits

Lent cabbage rolls are an excellent source of complex carbohydrates due to the rice and cabbage, which is rich in vitamins and minerals, such as vitamin C and vitamin K. They are also low in calories but high in fiber, making them ideal for a balanced diet.

Possible variations

If you want to experiment, you can add various ingredients to the filling, such as sautéed mushrooms, fresh dill, or even textured soy for an extra protein boost. Additionally, the rolls can be cooked in tomato sauce for a more intense flavor.

Frequently asked questions

1. How can I store cabbage rolls for longer?
Cabbage rolls can be stored in the refrigerator for 3-4 days. You can also freeze them for later use, and when defrosting, you can reheat them in the oven or on the stovetop.

2. Can I use fresh cabbage leaves?
Although the traditional recipe uses pickled cabbage, you can use fresh cabbage leaves, but you will need to blanch them in boiling water for a few minutes to make them easier to roll.

3. What else can I serve with cabbage rolls?
Besides polenta, cabbage rolls pair perfectly with a fresh summer salad or a plant-based sour cream.

Personal note

When I cook cabbage rolls, I like to add a sprinkle of love and family memories. Each bite is like a journey back in time, to the bountiful meals where laughter and stories intertwined with delicious flavors. Cooking cabbage rolls is more than just preparing a meal; it is an art of sharing precious moments.

I wish you much success in preparing these delicious Lent cabbage rolls! Enjoy your meal!

 Ingredients: 2 onions, 2 tablespoons of oil, 1 carrot, 1 large cup of rice, 1 cup of water; 2 medium-sized pickled cabbages; 2 tablespoons of broth, salt and pepper (to taste)