Lenten stuffed cabbage rolls

To prepare a delicious soup with stuffed cabbage rolls, start by gathering all the necessary ingredients. Build the soup base from the chosen vegetables, which will provide a rich and aromatic flavor to your rolls. Once the vegetables are chopped and prepared, place them in a pot with water and boil them well, then strain the soup to obtain a clear liquid full of flavors. In the meantime, add the soy to the strained soup to hydrate it, allowing it to absorb the flavors of the vegetables.

After the soy has had time to swell, move on to preparing the bulgur. Wash it in several waters, ensuring you remove impurities and dust, then set it aside. The mushrooms, finely chopped, should be sautéed in a little oil and salt until they become soft and release their flavors. The walnuts should be washed well, dried, and then crushed, but not too finely, to maintain a pleasant texture in the mix.

The onion, finely chopped, is lightly browned in a little oil until it becomes glassy and intensifies its flavor. The carefully selected raisins are washed and prepared to add a touch of sweetness to the rolls. The carrot and parsley are grated, and then sautéed together in a little oil to develop their flavors.

Once all the ingredients are prepared, drain the soy of excess liquid and mix it with the other ingredients: the sautéed mushrooms, bulgur, walnuts, onion, raisins, and sautéed carrot and parsley. Add finely chopped thyme and dill, then mix well. Adjust the mixture with salt and pepper, adding 100 ml of water to achieve a homogeneous composition.

Using this mixture, wrap the rolls in vine leaves, making sure to wrap them tightly. Place a layer of leaves on the bottom of a pot, then add the rolls and cover them with another layer of leaves. On top of the rolls, place a plate to keep them pressed down, pour in wine and water, then cover with a lid. Simmer on low heat for 2.5 hours. After this time, dilute the tomato paste with the juice in which the rolls boiled and pour it back into the pot. Continue to simmer for another 30 minutes, then turn off the heat.

For the sauce, boil all the indicated ingredients until you achieve the desired consistency. Finally, turn off the heat and mix in finely chopped dill. Serve the rolls hot, accompanied by the aromatic sauce and enjoy them together with a semi-dry white wine, which will perfectly complement the flavors of the dish. This recipe will not only bring flavor to the meal but will also create unforgettable moments with loved ones.

 Ingredients: 50-60 grape leaves (fresh or frozen), For the filling: * 500 g soy granules, * 500 g mushrooms (pleurotus), * 300 g walnut kernels, * 300 g bulgur, * 100 g sesame seeds, * 300 ml oil, * 100 g red raisins, * 2 carrots, * 1 parsnip, * 3 large onions, * 3 tablespoons tomato paste, * 4 tablespoons dried thyme, * 3 bunches of fresh dill, * salt, pepper - to taste, * 300 ml white wine, * 100+300 ml water. For the soup: * 1 large onion, * 2 carrots, * 1 parsnip, * 300 ml water, * 2 teaspoons salt. For the sauce: * 3 tablespoons tomato paste, * 100 ml water, * 100 ml white wine, * 1 tablespoon oil, * 2 tablespoons honey, * 1/2 onion, * salt, pepper - to taste, * 1 bunch of fresh dill.

 Tags:  onion meat carrots tomatoes broth soup oil life mushrooms wine honey nut soy vegetarian recipes cabbage rolls