Lenten stuffed cabbage rolls with mushrooms and raisins

Lenten cabbage rolls with mushrooms and raisins

Are you dreaming of a dish that combines natural and healthy flavors with a touch of originality? I invite you to discover my recipe for Lenten cabbage rolls with mushrooms and raisins, a delight that will bring a sprinkle of magic to every meal. These cabbage rolls are not only vegan but also full of flavor, ideal for those who want to enjoy a hearty and nutritious main course. Whether you serve them at a family meal or a special occasion, the cabbage rolls will surely please everyone!

Preparation time: 30 minutes
Cooking time: 2 hours
Number of servings: 30-40 cabbage rolls

Ingredients:

- 50 pickled cabbage leaves
- 150 g rice
- 3 medium onions
- 1-2 bell peppers
- 1 zucchini
- 500 g mushrooms
- 75 g raisins
- 75 g tapioca starch
- 10 g psyllium husk
- 50 g salt-free dehydrated vegetable mix
- 300 ml tomato juice
- 3 tablespoons tomato paste
- Bay leaves
- 1 teaspoon nutmeg
- 2-3 teaspoons salt
- 2-3 teaspoons thyme
- ½ bunch of parsley
- 3 tablespoons olive oil

Ingredient details:

- Rice: Use long-grain rice, as it absorbs flavors well and will be full of taste.
- Mushrooms: You can choose champignon mushrooms or other available varieties, each bringing a distinct flavor note.
- Raisins: They not only add a sweet taste but also contribute to the texture of the dish. If you prefer, you can use pieces of pineapple or orange for a fresh twist.

Step-by-step preparation:

1. Preparing the rice: Start by rinsing the rice under cold running water. Soak it for 20 minutes to hydrate, which will help it cook evenly.

2. Preparing the vegetables: Peel the onions and chop them finely. Heat 2 tablespoons of olive oil in a deep pan, add the onion, and sauté for 2-3 minutes until it becomes translucent.

3. Adding the mushrooms: Chop the mushrooms into small cubes and add them to the pan. Pour in 150 ml of water and let everything simmer over medium heat, stirring occasionally.

4. Seasoning: Once the mixture comes to a boil, add the thyme, nutmeg, rice, bell pepper, and zucchini, all diced. Cook for 10 minutes until the rice starts to swell. This will ensure an easy-to-roll mixture.

5. Preparing the husks: In a separate bowl, soak the psyllium husk in 250 ml of water and the tapioca starch in 300 ml of water. These ingredients are excellent for binding the mixture. Stir occasionally to prevent lumps from forming.

6. Finalizing the mixture: When the vegetable mixture is ready, add salt, psyllium husk, tapioca starch, raisins, chopped parsley, and tomato paste. Mix well and let the mixture cool.

7. Preparing the cabbage rolls: Start forming the cabbage rolls. Take a cabbage leaf and place a tablespoon of the vegetable mixture at the base of the leaf. Fold the cabbage roll, ensuring the edges are well sealed. Place the rolls in a deep pot, where you have added 1 tablespoon of olive oil and a few cabbage leaves at the bottom.

8. Cooking: Alternate the cabbage rolls with bay leaves and top with the remaining cabbage leaves or chopped cabbage pieces. Pour in the tomato juice and 200 ml of water. Cover the pot and simmer over moderate heat for an hour. Then, transfer the pot to a preheated oven at 180°C for another hour, until the cabbage on top starts to brown.

9. Serving: Serve the cabbage rolls warm, with polenta on the side or, for an extra flavor boost, with soy sour cream or coconut yogurt. These cabbage rolls are perfect for storing in the fridge and enjoying the next day when the flavors intensify.

Helpful tip: If you like spicier rolls, you can add a bit of hot pepper to the vegetable mixture or sprinkle chili flakes on top of the dish before serving.

Nutritional benefits: This Lenten cabbage roll recipe is rich in fiber, plant proteins, and vitamins, making it ideal for a healthy diet. The mushrooms provide antioxidants, while the psyllium husk contributes to digestive health. The rolls are low in calories, making them an excellent choice for a balanced diet.

Frequently asked questions:

1. Can I use fresh cabbage instead of pickled cabbage? Pickled cabbage provides a more intense flavor and better texture, but if you prefer, you can use fresh cabbage, just be sure to blanch it first.

2. How can I adapt the recipe to make it gluten-free? Use cornstarch instead of tapioca starch and ensure all ingredients are certified gluten-free.

3. What other ingredients can I add to the mixture? You can experiment with various vegetables, such as carrots or peas, to achieve a more colorful and nutritious mixture.

These Lenten cabbage rolls with mushrooms and raisins are not just a tasty dish but also an excellent way to bring a touch of good cheer to any meal. I encourage you to try this recipe and share your experience with loved ones! Whether you choose to serve them at a festive meal or as a hearty lunch, the rolls will surely impress. Bon appétit!

 Ingredients: The recipe is suitable for 30-40 cabbage rolls 50 pickled cabbage leaves 150 g rice 3 medium onions 1-2 peppers 1 zucchini 500 g mushrooms 75 g raisins 75 g tapioca starch 10 g psyllium husk 50 g salt-free dehydrated vegetable mix (These three ingredients can be found in stores like Plafar. I used Sanovita products) 300 ml tomato juice 3 tablespoons tomato paste bay leaves 1 teaspoon nutmeg 2-3 teaspoons salt 2-3 teaspoons thyme 1/2 bunch parsley 3 tablespoons olive oil