Stuffed cabbage rolls with mushrooms (vegan)
Stuffed Cabbage Rolls with Mushrooms – A Delicious Lent Recipe
Stuffed cabbage rolls are a symbol of culinary tradition, often associated with family gatherings and festive meals. Over time, numerous variations have developed, and today I will present a recipe for stuffed cabbage rolls with mushrooms, perfect for Lent, but also for those looking for a tasty vegetarian alternative. These cabbage rolls filled with vegetables and rice are not only delicious but also nutritious, being full of vitamins and minerals.
Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 2 hours
Number of servings: 8-10
Ingredients
- 500 g mushrooms (preferably champignon or oyster)
- 150 g rice (medium grain)
- 8 onions (small, for a more intense flavor)
- 2 bunches of fresh dill (distinct aroma)
- 2 carrots (for sweetness and color)
- 2 slices of celery (optional, for extra flavor)
- Cabbage leaves (from 3 suitable cabbages)
- 3 green onions (for freshness)
- 2 potatoes (for consistency)
- 5-6 tablespoons of tomato paste (homemade, ideally)
- A cup of oil (preferably sunflower or olive)
- Salt and pepper, to taste
Step by step
1. Preparing the ingredients
Start by cleaning and washing all the vegetables. The mushrooms should be cleaned with a damp cloth and then finely chopped. The onions, carrots, celery, and potatoes should be chopped or grated, according to preference. Rinse the rice briefly under running water and let it drain.
2. Cooking the filling
In a large skillet, add the oil and sauté the onions over medium heat until they become transparent. Add the carrots and celery, along with salt and pepper, and let them soften for a few minutes. Once the vegetables have softened, add the chopped mushrooms and mix well. After about 5 minutes, add the rice, grated potatoes, and chopped dill. Pour in a little water and mix everything, letting it simmer for 5-7 minutes. Turn off the heat and let the filling cool.
3. Preparing the cabbage leaves
Remove the pickled cabbages from the barrel and rinse them well under cold running water to remove excess salt. Choose the most suitable leaves, then cut them into ideal sizes for the rolls.
4. Packing the rolls
On each cabbage leaf, place a teaspoon of the prepared filling. Carefully fold the leaf, forming a tight package so that the filling does not spill out during cooking. Continue this process until you have filled all the cabbage leaves.
5. Arranging in the pot
Take a pot with a double bottom (or a large pot) and place some chopped pickled cabbage on the bottom to protect the rolls from burning. Place the first layer of rolls, followed by a layer of tomato paste, fresh dill, and pepper. Continue alternating layers until all the rolls are used. Finally, place a last layer of cabbage and tomato paste.
6. Cooking the rolls
Add water until the rolls are covered and place the pot over low heat. Simmer for 60-90 minutes, making sure to occasionally rotate the pot to prevent sticking. If you want to achieve a slightly browned crust, you can transfer the rolls to the oven for 20-25 minutes at 180°C.
Serving suggestions
Serve the rolls hot, alongside a spoonful of vegan sour cream or tomato sauce. A side of polenta or fresh bread can perfectly complement this dish.
Useful tips
- Variations: You can add other vegetables to the filling, such as zucchini or bell peppers, to give it an even richer flavor.
- Oil: If you prefer a richer taste, you can replace sunflower oil with olive oil.
- Planning: The filling can be prepared a day in advance, and the rolls can be cooked the following day. They will taste even better if left to sit for a few hours.
Nutritional benefits
These rolls are an excellent source of fiber and antioxidants due to the vegetables used. Additionally, mushrooms are rich in protein and vitamins, making them ideal for a varied and healthy diet.
Frequently asked questions
- Can I use fresh cabbage leaves? Yes, but it is recommended to blanch them first to make them more elastic and easy to handle.
- How can I store the rolls? The rolls can be stored in the refrigerator for 3-4 days, and for long-term storage, you can freeze them.
- Can I add meat? Absolutely! You can replace part of the mushrooms with ground meat if you are not following a vegetarian or fasting diet.
A recipe for stuffed cabbage rolls with mushrooms is not only a tasty dish but also a way to preserve culinary traditions and bring to the table the flavors that unite us. I invite you to try this recipe and enjoy every bite! Enjoy your meal!
Ingredients: 500 g mushrooms, 150 g rice, 8 onions, 2 bunches of dill, 2 carrots, 2 slices of celery, leaves from 3 medium-sized cabbages, 3 green onions, 2 potatoes, 5-6 tablespoons of homemade tomato paste, a cup of oil, salt and pepper to taste.
