Stuffed cabbage rolls with mushrooms and soy
Delicious stuffed cabbage rolls with mushrooms and soy - a fasting recipe that delights every tasting
Stuffed cabbage rolls are a symbol of goodness and coming together around the table, bringing with them family stories and unforgettable memories. Although traditionally stuffed cabbage rolls are made with meat, today I will present you with a recipe for stuffed cabbage rolls with mushrooms and soy, perfect for fasting days or for those who want a vegetarian alternative. This combination has a surprising taste and is undoubtedly among the most appreciated and beloved dishes in our cuisine.
Preparation time: 30 minutes
Cooking time: 3-4 hours
Total time: 4 hours
Number of servings: 6
Ingredients:
- 2 heads of pickled cabbage
- 1 cup of rice
- 200 g of soy
- 350 g of mushrooms (canned or fresh)
- 5-6 large onions
- 3 large carrots
- 200 g of tomatoes in their own juice
- 2 tablespoons of tomato paste
- Dill (fresh or dried)
- Parsley (fresh or dried)
- 2 tablespoons of vegetable mix (dried vegetables)
- About 1 cup of oil
- Salt and pepper to taste
- 2 tablespoons of white flour
Step-by-step preparation:
Step 1: Desalting the cabbage
The first step in preparing the stuffed cabbage rolls is to separate the cabbage leaves and soak them in cold water for about 2 hours. This process will help reduce the salt from the pickled cabbage, making it more pleasant to taste. If you do not have pickled cabbage, you can use fresh cabbage, but you will need to boil it to make it more pliable.
Step 2: Preparing the soy
In a pot, bring water to a boil. When the water starts to bubble, add pieces of soy along with a pinch of salt and pepper. Let them boil until they swell, then remove them to a plate and let them cool. After they have cooled, squeeze out the excess water and pass them through a meat grinder. This step is essential to integrate the soy into the filling of the cabbage rolls without altering its taste.
Step 3: Preparing the filling
Wash and chop the mushrooms into small cubes. Peel the onion, wash it, and chop it finely. Peel, wash, and grate the carrots with large holes. The tomatoes, along with their sauce, are passed through the meat grinder to obtain a fine paste.
In a saucepan, heat the oil and add the chopped onion. Sauté the onion for about 10 minutes until it becomes soft, without frying it. Add the carrot and let it soften for another 5 minutes. Finally, add the chopped tomatoes and tomato paste, seasoning with salt. Cook the mixture for 2-3 minutes to combine the flavors.
Step 4: Combining the ingredients
In a large bowl, combine the onion mixture, washed rice (in 2-3 waters), mushrooms, and soy. Add the dill and parsley (either fresh or dried), the 2 tablespoons of vegetable mix, and mix well. Season with salt and pepper to taste, then add the flour to bind the composition. The flour will help the filling not to fall apart during cooking.
Step 5: Assembling the cabbage rolls
Remove the cabbage leaves from the water and squeeze out the excess water. Cut the stems of the leaves so that it is easier to roll the cabbage rolls. On each leaf, place a spoonful of the prepared filling and roll tightly. Make sure to close the cabbage rolls well to prevent the filling from coming out during cooking.
Step 6: Cooking the cabbage rolls
In a clay pot (or any pot you have on hand), place some cabbage leaves on the bottom to protect the cabbage rolls from burning. Sprinkle a little dried dill over them, then place the cabbage rolls. Do not fill the pot more than 3/4 full, as the rice will continue to swell. Cover the cabbage rolls with cabbage leaves and add enough water to completely cover them.
After you have assembled everything, cover the pot with a lid and place it in the preheated oven. Start at a low temperature and, after 30 minutes, increase the temperature to allow the cabbage rolls to cook well. Let them simmer for 3-4 hours, checking from time to time if they are ready.
Step 7: Serving
When the cabbage rolls are ready, turn off the heat and let them cool in the oven or in a warmer place, but not too cold. This method helps maintain the consistency of the clay pot. Serve the cabbage rolls hot, with vegan sour cream or a squeeze of lemon juice to enhance the flavors.
Useful tips:
- If you want a spicier version, you can add chopped hot pepper to the filling.
- You can replace soy with other plant proteins, such as chickpeas or lentils, for a different texture.
- The cabbage rolls can be successfully frozen, so you can make a double batch for days when you don't have time to cook.
Nutritional benefits:
Stuffed cabbage rolls with mushrooms and soy are an excellent source of plant proteins, fiber, and vitamins. Soy is known for its high content of isoflavones, which may have beneficial effects on heart health. Mushrooms, on the other hand, are rich in antioxidants and can support the immune system.
Frequently asked questions:
1. Can I use fresh cabbage?
Yes, but you will need to boil the cabbage leaves before using them.
2. How can I make the cabbage rolls more flavorful?
Add spices such as paprika, thyme, or herbs to taste.
3. What can I use instead of soy?
You can use cooked chickpeas or lentils for a different texture.
This recipe for stuffed cabbage rolls with mushrooms and soy is more than just a simple dish; it is a way to bring family and friends together, to savor simple moments, and to create precious memories. Enjoy your meal!
Ingredients: 2 pickled cabbage heads, 1 cup rice, 200 g soybeans, 350 g canned (or fresh) mushrooms, 5-6 large onions, 3 large carrots, 200 g tomatoes in their own juice, 2 tablespoons tomato paste, dill, parsley, 2 tablespoons vegetables, about 1 cup oil, salt, pepper, 2 tablespoons white flour.
