Lent cabbage rolls

Lenten Cabbage Rolls with Soy and Vegetables - A Recipe Full of Flavor and Health

Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Total: 3 hours
Number of servings: 6-8

Cabbage rolls are a traditional dish that reminds us of moments spent with family, holidays, and the joy of cooking together. This Lenten version of cabbage rolls, made with soy and vegetables, is an excellent choice for those who want to enjoy a hearty and tasty dish without using meat. Additionally, it is a healthy recipe, rich in plant proteins, vitamins, and minerals, perfect for any season.

Ingredients needed:

For the filling:
- 250 g soy (cubes or granules)
- 200 g rice (preferably long-grain)
- 250 g carrot, peeled
- 580 g onion, peeled
- 600 g cabbage (preferably fresh)
- 150 g roasted bell pepper
- 6 heaping tablespoons of wheat semolina
- 3 tablespoons tomato paste
- 1 tablespoon natural dried vegetable mix
- 1 teaspoon ground black pepper
- ½ bunch of fresh dill and parsley
- 40 pickled beet leaves
- 60 pickled vine leaves
- water (needed for cooking)

For the sauce:
- 2 tablespoons tomato paste
- 150 ml hot water
- 2 tablespoons oil

Step by Step

1. Preparing the soy:
Start by soaking the soy in boiling water for about 20 minutes. It will absorb water, becoming soft and easy to use in the filling. If using soy cubes, it is important to cut them into small pieces after squeezing out the excess water.

2. Washing the rice:
Wash the rice in several waters, then let it drain in a sieve. This step is essential as it removes excess starch and helps the rice not to stick during cooking.

3. Preparing the vegetables:
Use a food processor to chop the cabbage. Once you achieve a fine consistency, place the cabbage in a bowl and add a teaspoon of salt. Mix well and set aside to release its juices.

4. Chopping the onions and carrots:
In the same food processor, chop the onion and carrots. Put the chopped vegetables in a larger bowl, where you will also add the soy.

5. Combining the ingredients:
In the large bowl, add the squeezed cabbage, chopped roasted pepper, rice, and all the other ingredients: semolina, tomato paste, dried vegetable mix, pepper, dill, and parsley. Mix everything well so that the flavors combine perfectly.

6. Forming the cabbage rolls:
Here comes the fun part! Take a leaf of beet, vine, or cabbage and place it on your palm. Add a tablespoon of the filling mixture to the inner edge of the leaf. Fold the edges of the leaf to cover the filling, then roll towards the tip of your palm, forming a tight cylinder. Make sure to gently press the ends to seal the rolls.

7. Placing in the pot:
Place the cabbage rolls in a clay pot, ensuring there are no large gaps between them. This will help them cook evenly. Fill with warm water so that they are covered, add a cabbage leaf on top, and put the lid on.

8. Cooking in the oven:
Preheat the oven to 190 degrees Celsius. Place the pot in the oven and let the cabbage rolls simmer for 2 hours and 30 minutes. About 30 minutes before removing them, prepare the sauce from the tomato paste and hot water. Pour the sauce over the cabbage rolls and check if the filling is cooked.

9. Finishing:
Once the cabbage rolls are ready, add 1-2 tablespoons of oil on top to enhance their flavor.

Serving
Lenten cabbage rolls are delicious served hot, alongside hot polenta. You can also add a spoonful of plant-based sour cream or yogurt, if desired. They can be kept in the refrigerator and consumed the next day, with the flavor becoming even better.

Practical tips
- Variations: You can add 200-300 g of pickled cabbage to the mixture for a more intense flavor. Additionally, a bit of cornmeal (1-2 tablespoons) can improve the texture of the filling.
- Cooking on the stove: If you prefer to cook them on the stove, place a plate or dried dill stems at the bottom of the pot. This trick will help prevent the cabbage rolls from sticking to the bottom of the pot.
- Leaves: If you do not have vine or beet leaves, you can use fresh cabbage, but make sure to blanch it beforehand to make it easier to roll.

Nutritional benefits
These Lenten cabbage rolls are not only delicious but also healthy. Soy is an excellent source of plant protein, while the vegetables add vitamins, minerals, and fiber, essential for a balanced diet. Additionally, consuming pickled vegetables can aid digestion due to the probiotics they contain.

Frequently asked questions
1. Can I use another type of plant protein? Yes, you can replace soy with lentils or chickpeas, but the cooking time will vary.
2. How do I store the cabbage rolls? They can be stored in the refrigerator for up to 5 days or frozen for later consumption.
3. Can I add spices? Of course! Experiment with spices like cumin or coriander seeds for a more complex flavor.

Serving suggestions
Besides polenta, these cabbage rolls pair perfectly with a cabbage salad or assorted pickles. A refreshing fruit drink or a dry white wine can perfectly complete the meal.

Now that you have all the necessary details, you are ready to prepare the most delicious Lenten cabbage rolls! Cooking is an art worth savoring, and cabbage rolls are definitely a dish that brings joy to every meal. Enjoy your meal!

 Ingredients: 250 g soy (I had cubes, but you can use granules) 200 g rice 250 g peeled carrot 580 g peeled onion 600 g cabbage 150 g roasted bell pepper 6 tbsp wheat semolina 3 tbsp tomato paste 1 tbsp natural dried vegetable mix 1 tsp ground black pepper 1/2 bunch of dill and parsley 40 pickled beet leaves 60 pickled vine leaves water Sauce: 2 tbsp tomato paste 150 ml hot water 2 tbsp oil