Cabbage rolls with pickled cabbage and mushrooms

Vegan stuffed cabbage rolls with sauerkraut and mushrooms – A recipe full of tradition, tasty and healthy

Who can resist a platter of steaming stuffed cabbage rolls, with tempting aromas? Stuffed cabbage rolls are a symbol of hospitality and the joy of sharing unforgettable moments with loved ones. This time, we will focus on a vegan version that doesn’t compromise on taste and flavor: stuffed cabbage rolls with sauerkraut and mushrooms. This recipe is perfect for fasting days or for anyone looking to try a lighter meal that is still packed with nutrients.

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 6

Ingredients

- 500 g fresh or canned mushrooms
- 200 g rice
- 3 carrots
- 3 onions
- 100 ml oil
- 3 tablespoons tomato paste
- 1 bunch of fresh dill
- 1 bunch of dried thyme
- Salt and pepper to taste
- Sweet and hot paprika, to preference
- Sauerkraut (about 1-2 heads, depending on size)

A brief history of stuffed cabbage rolls

Stuffed cabbage rolls have deep roots in culinary tradition, being prepared in many cultures over time. They symbolize family and community unity, often cooked for special occasions. The vegan version with mushrooms and rice is a modern reinterpretation of this classic dish, preserving its authentic taste.

Step by step for vegan stuffed cabbage rolls with sauerkraut and mushrooms

Step 1: Preparing the ingredients

1. Rice: Start by rinsing the rice under cold running water, then let it soak in water for about 20 minutes. This will help the rice absorb the flavors from the filling and become fluffier when cooked.
2. Mushrooms and onion: If using fresh mushrooms, clean them well and chop them into small cubes. If you choose canned mushrooms, drain them and finely chop. Wash and finely chop the onion.
3. Carrots: Grate the carrots on a fine grater to integrate evenly into the filling.

Step 2: Preparing the filling

1. In a deep pan, heat the oil over medium heat. Add the onion and carrot and sauté for 5-7 minutes until they become soft and translucent.
2. Add the chopped mushrooms and continue to sauté the mixture for 4-5 minutes, stirring occasionally. The mushrooms will release water, so make sure it evaporates.
3. Add the drained rice, mix well, then add the tomato paste. Season with salt, pepper, thyme, and sweet or hot paprika, to preference. Let the mixture cook for 2-3 minutes, then remove the pan from heat. Finally, add the finely chopped dill for an extra flavor boost.

Step 3: Stuffing the cabbage rolls

1. Unwrap the sauerkraut, choosing the most suitable leaves to wrap the filling. If the leaves are too salty, you can rinse them briefly under cold water.
2. Take a cabbage leaf and place one or two tablespoons of the mushroom and rice mixture at its base. Fold the side edges over the filling, then roll tightly to form a cabbage roll. Repeat the process until you finish the filling.

Step 4: Boiling and baking the cabbage rolls

1. In a large pot, place a layer of chopped cabbage at the bottom to prevent the rolls from sticking. Add sprigs of thyme and peppercorns to infuse the dish with flavors.
2. Carefully place the cabbage rolls in the pot on a layer of cabbage, then cover them with the remaining chopped cabbage. Add hot water to cover everything.
3. Place the pot on low heat and let it simmer for about an hour. Then, transfer the pot to a preheated oven at 180 degrees Celsius and let the cabbage rolls bake for 40-50 minutes until the cabbage becomes soft and slightly browned.

Serving and variations

Vegan stuffed cabbage rolls with sauerkraut and mushrooms can be served hot, alongside a plant-based sour cream or a fresh summer salad. I recommend pairing them with a refreshing drink, such as fruit compote or herbal tea.

Useful tips

- Mushroom varieties: You can experiment with different types of mushrooms, such as shiitake or porcini, to add a distinctive note.
- Tomato sauce: If you like a richer sauce, you can add tomato sauce over the cabbage rolls in the last 15 minutes of baking to create a delicious crust.

Nutritional benefits

Vegan stuffed cabbage rolls with mushrooms are not only delicious but also healthy! Mushrooms are an excellent source of plant-based protein and vitamins, while rice provides complex carbohydrates essential for energy. Vegan meals are often easier to digest and full of fiber.

Frequently asked questions

1. Can I use fresh cabbage?
Of course! Fresh cabbage can be used, but it will require pre-boiling to become soft enough to roll.

2. How can I preserve the cabbage rolls?
Cabbage rolls can be stored in the refrigerator for 3-4 days or frozen for later consumption.

3. Can I add other vegetables?
Absolutely! You can experiment with other vegetables, such as zucchini or bell peppers, to diversify the filling.

I hope this recipe for vegan stuffed cabbage rolls with sauerkraut and mushrooms brings joy and flavor to your meals! Cooking is an art, and each recipe has its own story, so don’t hesitate to add your personal touch to this traditional dish. Enjoy your meal!

 Ingredients: 500 g fresh or canned mushrooms, 200 g rice, 3 carrots, 3 onions, 100 ml oil, 3 tablespoons tomato paste, dill, thyme, salt, pepper, paprika, pickled cabbage.

 Tags:  fasting food fasting recipe fasting stuffed cabbage rolls cabbage rolls with mushrooms