Lenten stuffed cabbage rolls

Post vegetarian stuffed cabbage rolls - a delicious and healthy recipe

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

Stuffed cabbage rolls are a traditional Romanian dish, and the vegetarian version is just as tasty and satisfying. This recipe for vegetarian stuffed cabbage rolls with vegetables will bring joy to your table, making it a perfect choice for fasting periods or for those who prefer a vegetarian diet. Additionally, it is a simple recipe that is easy to make but yields spectacular results.

Ingredients:
- 1 large pickled cabbage (or fresh cabbage leaves, boiled)
- 200g rice
- 2 large onions
- 2 carrots
- 1 parsnip
- 1 parsley root
- 1 bunch of fresh dill (or 1-2 tablespoons of dried dill)
- 2-3 tablespoons of tomato paste
- 1-2 tablespoons of olive oil
- Salt and pepper to taste
- 1 tablespoon of sweet paprika (optional)
- Bay leaves (optional)

Preparation method:

1. Preparing the vegetables: Start by finely chopping the two onions. Grate the carrot, parsnip, and parsley root on a small grater. This vegetable combination will add a rich flavor to your stuffed cabbage rolls.

2. Heating the oil: In a large skillet, add the olive oil and sauté the onion over medium heat for 3-4 minutes until it becomes translucent. This step is essential for developing flavors.

3. Adding the grated vegetables: After the onion has softened, add the grated carrot, parsnip, and parsley root. Mix well and let them sauté for 5-7 minutes until they become slightly soft.

4. Adding the rice: Rinse the rice under cold running water to remove excess starch. Add it to the skillet, mixing well to combine with the vegetables. Let everything cook for 2-3 minutes, then add the tomato paste, salt, pepper, and sweet paprika. Mix the ingredients and let them cool.

5. Preparing the cabbage leaves: If using pickled cabbage, remove the core and separate the leaves. If using fresh cabbage, boil the leaves in salted water for 5-10 minutes until they become flexible. Let them cool.

6. Forming the stuffed cabbage rolls: On each cabbage leaf, place a tablespoon of filling, then fold the edges and roll tightly. Make sure the rolls are well sealed to avoid opening during cooking.

7. Arranging in the pot: In a large pot, place a layer of cabbage leaves to cover the bottom. Arrange the stuffed cabbage rolls in layers, interspersing with bay leaves and fresh dill for added flavor.

8. Cooking the stuffed cabbage rolls: Fill the pot with water so that it covers the rolls, and add a splash of olive oil. Cover with a lid and let simmer on low heat for 1.5-2 hours. Check occasionally, adding water if necessary.

9. Serving: After the stuffed cabbage rolls are ready, let them rest for 10-15 minutes before serving. They are delicious both hot and cold. You can serve them with a spoonful of plant-based sour cream or polenta for a traditional Romanian lunch.

Practical tip: If you want to add a bit of flair to the dish, you can include chopped mushrooms in the filling mixture or experiment with different types of rice, such as brown rice, for a healthier version. Also, feel free to enhance the flavor with your favorite spices.

These vegetarian stuffed cabbage rolls are not only a delicious choice but also an excellent way to enjoy the traditional flavors of Romanian cuisine. Enjoy your meal!

 Ingredients: onion, carrot, parsnip, parsley root, mushrooms, rice about 100g, 2 tablespoons cornmeal, 2 tablespoons semolina, tomatoes (I used canned), cabbage, thyme, fresh parsley and dill, salt, pepper and other spices.