Stuffed cabbage rolls with mushrooms

Mushroom sarmale are a dish that combines tradition with health, bringing an explosion of flavors and textures to the plate. These sarmale are an excellent alternative for those who want to avoid meat but still desire a savory and hearty dish. Additionally, mushroom sarmale are a nutritious choice, rich in fiber and vitamins, thanks to the fresh and healthy ingredients used.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6

Ingredients

- 500 g fresh mushrooms
- 4 large onions
- 4 carrots
- 1 small celery
- 1 parsley root
- 2 cups of rice (approximately 400 g)
- 1 cup of oil (approximately 200 ml)
- 1 can of tomatoes in puree (400 g)
- 3 tablespoons of pepper paste
- 1 tablespoon of salt
- 1 teaspoon of pepper
- 1 tablespoon of sweet paprika
- 1 tablespoon of dried thyme
- 1 large pickled cabbage
- a few sprigs of fresh or dried thyme
- 2 cups of tomato juice (approximately 500 ml)

Filling preparation

1. Preparing the vegetables: Start by finely chopping the onion, carrots, celery, and parsley. Use a grater with small holes to achieve a uniform texture that will blend perfectly into the sarmale filling.

2. Sautéing the vegetables: In a large pan, add the oil and heat it. Add the chopped onion and sauté until it becomes translucent. Continue with the carrots, celery, and parsley, stirring constantly to prevent burning. Sauté the vegetables for about 5-7 minutes.

3. Adding the mushrooms: Clean the mushrooms and chop them finely. Add them to the pan and let them soften, stirring occasionally. They will release water, which needs to reduce. When the water has evaporated, the vegetables should be soft and the flavors well combined.

4. Seasoning: Add the can of crushed tomatoes and the pepper paste, mixing well. Season with salt, pepper, paprika, and thyme. Let the mixture simmer over low heat for another 5 minutes.

5. Including the rice: After the vegetables have cooked, add the washed rice and mix everything to achieve a homogeneous composition. The rice will absorb the flavors and contribute to the filling's consistency. Turn off the heat and let the filling rest for 30 minutes.

Preparing the cabbage leaves

1. Separating the leaves: In the meantime, take care of the cabbage. Remove the leaves from the stem, being careful not to tear them. Cut the thick vein of each leaf to make them easier to roll.

2. Desalting the cabbage: If the cabbage is too salty, let it sit in cold water for a while to reduce its saltiness. This step is essential for achieving a balanced taste in the sarmale.

Assembling the sarmale

1. Preparing the dish: Take a deep dish and place a few sprigs of thyme at the bottom. Cover with finely chopped cabbage to protect the sarmale from burning.

2. Filling the leaves: On each cabbage leaf, add a tablespoon of the mushroom and rice filling. Roll the leaf tightly, folding the bottom up, then fold the side edges to seal the filling. Place the sarmale in the dish with the seam side down.

3. Adding the liquid: Once you have filled the dish, cover the sarmale with chopped cabbage. Pour the tomato juice over them, then add enough water to just cover the sarmale. Place a small lid or a plate on top to prevent drying out.

Baking

1. Cooking in the oven: Preheat the oven to 160°C (low heat) and place the dish inside. Let the sarmale bake for 1 hour. Check the liquid level occasionally; if necessary, add a little water to prevent drying out.

Serving

Once the sarmale are ready, take them out of the oven and let them rest for a few minutes before serving. They are delicious alongside a serving of warm polenta, and if you like, you can add a tablespoon of sour cream for extra creaminess.

Useful tips

- Vegan option: If you want an even healthier version, you can replace the rice with quinoa or bulgur.
- Adding spices: Experiment with different herbs, such as dill or oregano, to customize the flavor of the sarmale.
- Making in advance: Sarmale can be prepared a day ahead and stored in the fridge. Reheated, they become even more flavorful.

Kitchen stories

Mushroom sarmale have a rich history and are often associated with festive meals. Each family has its own recipe and secrets. Remembering the moments spent with loved ones, cooking and sharing stories around the table, makes us appreciate this traditional dish even more.

Calories and nutritional benefits

A serving of mushroom sarmale contains approximately 350-400 calories, depending on the amount of oil used and the portion size. They are a good source of fiber, vitamins (A, C), and minerals, thanks to the fresh vegetables, and contribute to a healthy diet.

Frequently asked questions

- Can sarmale be frozen? Yes, mushroom sarmale can freeze very well. Make sure to cool them completely before placing them in freezing containers.
- What other dishes pair well with sarmale? Besides polenta, sarmale can also be served with homemade bread or fresh salads to add a contrast of textures.

I wish you much success in preparing these mushroom sarmale! May each bite bring you joy and fill your heart with warmth.

 Ingredients: 500g mushrooms, 4 large onions, 4 carrots, 1 small celery, 1 parsley root, 2 cups rice, 1 cup oil, 1 can of tomatoes in juice, 3 tablespoons of pepper paste, 1 tablespoon salt, 1 teaspoon pepper, 1 tablespoon paprika, 1 tablespoon dried thyme, 1 pickled cabbage, a few sprigs of dried thyme, 2 cups of tomato juice