Stuffed cabbage rolls with mashed potatoes
Stuffed Cabbage Rolls with Polenta - A Recipe Full of Memories and Unique Flavors
Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Number of servings: 6-8 servings
Stuffed cabbage rolls with polenta are a traditional dish that revives childhood memories, and every year, grandma treats us with this delicacy, bringing us joy and nostalgia. This recipe for vegan stuffed cabbage is not only an excellent choice for fasting days but also a way to enjoy the natural flavors of vegetables and grains. Here’s how to prepare them step by step, with a few enhancements to make them even more flavorful.
Necessary ingredients:
- 1 head of pickled cabbage (1.5 - 2 kg)
- 200 ml sunflower oil
- 4 large onions, finely chopped
- 3 carrots, grated on a large grater
- 1 parsley root, finely chopped
- 2 large tomatoes, finely chopped
- 1 cup of polenta (cornmeal or semolina)
- 200 g canned mushrooms, drained and chopped
- 400 g rice, rinsed in cold water
- 1 liter water
- salt (about 2 tablespoons)
- pepper (1 teaspoon)
- 3 bay leaves
- 200 g assorted cherry tomatoes
Preparation of stuffed cabbage rolls:
1. Preparing the cabbage leaves: Start by cutting the cabbage leaves from the core and placing them in cold water for a few hours to reduce their saltiness. This step is essential to avoid excessive salinity in the rolls.
2. Preparing the filling: In a large skillet, add the sunflower oil and sauté the onion and parsley for about 10 minutes, stirring constantly. When the onion becomes translucent, add the rinsed rice, polenta, grated carrots, and chopped tomatoes. Let the mixture cook for 3-4 minutes, stirring occasionally to combine the flavors. Season with salt and pepper to taste, then let the filling cool.
3. Assembling the rolls: Cut the core of the cabbage leaves and tear them into pieces according to the desired size of the rolls. On the bottom of a large pot, place the cabbage cores to create a protective layer. Then, take one cabbage leaf, place a tablespoon of the filling mixture, and carefully roll it up, tucking the ends inside to seal the roll.
4. Cooking the rolls: Place the rolls side by side in the pot, adding a few bay leaves and halved cherry tomatoes among them. This will add a color and flavor contrast to the dish. Pour enough water to cover the rolls and place the pot on low heat. Simmer for about 3 hours, checking the water level occasionally.
5. Serving: Once the rolls are cooked, let them rest for a few minutes before serving. They are delicious both hot and cold. You can serve them with a spoonful of plant-based sour cream or a splash of lemon juice to enhance the flavors.
Tips and useful advice:
- If you want to give the rolls a more intense flavor, you can add some chopped olives or spices like sweet paprika or cumin to the filling.
- The rolls can be frozen, so you can prepare a larger quantity and keep them for days when you don’t have time to cook.
- An interesting variation is to replace the canned mushrooms with fresh mushrooms for a more intense flavor and a more pleasant texture.
Nutritional benefits:
Stuffed cabbage rolls with polenta are an excellent source of fiber, vitamins, and minerals, thanks to the fresh vegetables and rice. Polenta, being a source of complex carbohydrates, will provide you with the energy you need for the whole day. These rolls are ideal for a healthy diet, being low in fat and rich in nutrients.
Frequently asked questions:
- Can I use fresh cabbage?
Yes, but you will need to boil it a bit to soften it and make it easier to roll.
- How can I vary the ingredients?
You can add other vegetables, such as zucchini or bell peppers, or you can replace the rice with quinoa for a gluten-free version.
- What drinks pair well with the rolls?
We recommend a dry white wine, which will perfectly complement the rich flavors of the rolls.
This recipe for stuffed cabbage rolls with polenta is not just a simple dish, but a culinary experience that will connect you with traditions and cherished memories. I invite you to try this recipe and enjoy every bite!
Ingredients: 1 head of pickled cabbage (1.5 - 2 kg) 200 ml sunflower oil 4 onions 3 carrots 1 parsley root 2 large tomatoes 1 cup of purée 200 g canned mushrooms 400 g rice 1 l water salt (about 2 teaspoons) pepper (1 teaspoon) 3 bay leaves 200 g assorted cherry tomatoes
