Lenten stuffed cabbage rolls

Who says that fasting cabbage rolls are not delicious probably hasn't tried this recipe! Cabbage rolls are a traditional dish that brings together rich flavors and simple ingredients, transforming them into a comforting and flavorful meal. With a good choice of ingredients and a well-seasoned mix, these fasting cabbage rolls will win the heart of anyone, even the pickiest eaters.

Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours 30 minutes
Number of servings: 6-8

Necessary ingredients

- 50 ml sunflower oil (or olive oil for a stronger flavor)
- 2 large onions, finely chopped
- 1 large carrot, grated
- 250 g champignon mushrooms, diced
- 1 packet of cabbage roll seasoning (preferably from a trusted brand)
- 250 g rice, well washed
- 750 ml water
- 1 tablespoon tomato paste
- A bunch of fresh parsley, finely chopped
- 1 kg sauerkraut (choose a cabbage with large, beautiful leaves)
- 4-5 bay leaves
- 1 teaspoon dried thyme
- 250 g tomatoes in juice (or tomato sauce)
- Salt and pepper to taste
- Fresh dill, for decoration

Preparing the cabbage leaves

The first step in preparing these cabbage rolls is to deal with the sauerkraut. If the cabbage is too salty, don't worry! You can blanch it in boiling water for 15 minutes, which will help reduce the saltiness. Carefully remove the cabbage leaves and let them cool.

Preparing the filling

1. In a deep skillet, heat the oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
2. Add the grated carrot and diced mushrooms. Continue to sauté the mixture for another 5-7 minutes, until the mushrooms release their water and become tender.
3. Add the washed rice and mix well, so that the rice is coated with the flavors of the vegetables. Season with salt, pepper, and the cabbage roll seasoning, then add a cup of water and the tomato paste. Let the mixture cook until the liquid reduces almost completely, about 10-15 minutes. Finally, add the chopped parsley and mix well.

Forming the cabbage rolls

1. On each cabbage leaf, place a tablespoon of the rice and vegetable mixture, then roll the leaf starting from the base and fold the edges inward to seal the filling.
2. Continue to form all the cabbage rolls, which should yield about 30 pieces.

Assembling and cooking the cabbage rolls

1. Place a layer of chopped cabbage on the bottom of a large pot. This will prevent the cabbage rolls from sticking to the bottom of the pot and will add extra flavor.
2. Arrange the cabbage rolls in rows, side by side. Add the bay leaves and sprinkle thyme on top. Cover the cabbage rolls with another layer of chopped cabbage.
3. Pour the tomatoes in juice over the cabbage rolls, then fill the pot with water (about 1-2 liters, depending on the size of the pot). Make sure the cabbage rolls are completely covered with water.
4. Cover the pot with a lid and place it in the oven preheated to 170 degrees Celsius for 3 hours. Here, the flavors will combine and the cabbage rolls will become incredibly tender.

Serving

After 3 hours of cooking, the cabbage rolls will be ready to be enjoyed! Sprinkle fresh chopped dill on top when serving. These fasting cabbage rolls are delicious when accompanied by pickled hot peppers, which add a spicy and fresh note.

Tips and tricks

- Variations: You can experiment by adding other vegetables to the filling, such as bell peppers or zucchini. You can also add some crushed nuts for an interesting texture.
- Storage: If you have leftover cabbage rolls, you can keep them in the refrigerator in airtight containers for a few days. Cabbage rolls often taste better after a day or two!
- Calories and nutritional benefits: A serving of fasting cabbage rolls contains about 150-200 calories, depending on the ingredients used. They are rich in fiber due to the vegetables and rice, contributing to healthy digestion.

Frequently asked questions

1. Can I use fresh cabbage instead of sauerkraut?
Although sauerkraut adds a tangy taste and distinct flavor, you can use fresh cabbage, but you will need to blanch it a bit to make it more pliable.

2. What other spices can I use?
Besides thyme and cabbage roll seasoning, you can experiment with cumin or sweet paprika to add another level of flavor.

3. Can I make cabbage rolls without rice?
Of course! You can replace the rice with quinoa or bulgur for a healthier option.

4. How can I check if the cabbage rolls are done?
The cabbage rolls are done when the rice is fully cooked and the cabbage leaves are tender. You can taste a roll to ensure it is well cooked.

So, I invite you to try this simple and delicious fasting cabbage roll recipe! Surely, you will bring a touch of joy to your meals and those of your loved ones. Bon appétit!

First, prepare the cabbage leaves for the stuffed cabbage rolls. If the cabbage is too salty, blanch it in boiling water and let the leaves sit in the water for about 15 minutes. Rinse the rice in cold water, chop the onion into cubes, grate the carrot, and dice the mushrooms, then sauté everything in hot oil. Season with salt, pepper, and thyme, add a seasoning mix for stuffed cabbage, a cup of water, and a tablespoon of tomato paste. Let it cook until the liquid reduces. Turn off the heat and add two tablespoons of finely chopped parsley. Roll the cabbage rolls by placing a tablespoon of the rice mixture on the cabbage leaf. This mixture yields about 30 pieces. Place the rolls on a bed of chopped cabbage, add another layer of cabbage on top, place bay leaves, and sprinkle thyme. Then add the tomatoes in puree and fill the pot with water, letting it bake for 3 hours at 170 degrees Celsius. Finally, sprinkle with chopped dill. They are delicious alongside pickled hot peppers.

 Ingredients: 50 ml oil, 2 onions, 1 carrot, 250 g champignon mushrooms, 1 packet - Kamis sarmale seasoning, 250 g rice, 750 ml water, 1 tablespoon - tomato paste, a bunch - fresh parsley, 1 kg - pickled cabbage, 4-5 - Kamis bay leaves, 1 teaspoon - dried thyme Kamis, 250 g canned tomatoes, pepper, fresh marjoram.

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