Lenten stuffed cabbage rolls
Every year, during Lent or when I want to cook something without meat, Lent rolls are one of my first options. Not because they are difficult to make, but because they always turn out well and I can prepare a large quantity without any hassle. They are filling, simple, and can be served both hot and cold. I don't necessarily need to have all the ingredients 'fixed'; the recipe easily adapts to what I have on hand.
Quick Info
Total time: about 2 hours (including baking time)
Servings: 30 rolls (6-8 servings, depending on size)
Difficulty: easy to medium
Ingredients
3 cups round-grain rice
3 medium onions
2-3 tablespoons tomato paste
1 large pickled cabbage
1 bunch of dill (fresh or dried, if I don't have fresh)
1 teaspoon spice for rolls
100 ml oil (preferably sunflower)
1-2 bay leaves
Salt, to taste
Peppercorns (about 10 peppercorns)
Optional: finely chopped cabbage cores
Preparation Method
1. I prepare the rice and onion. I choose the rice for impurities, wash it well in 2-3 waters until the water runs clear. I peel the onion and chop it finely. I chop the dill in advance so it's ready to use.
2. In a large pot, I put about half of the oil (50 ml) and heat it over low heat. I add the chopped onion, letting it soften without burning, then I add the washed rice. I stir gently and keep it on the heat for 3-4 minutes until the rice becomes slightly translucent. I add the tomato paste and let the mixture cook for another minute, stirring.
3. I pour everything into a bowl or a kitchen basin, where I add salt, chopped dill, peppercorns, spice for rolls, and the remaining oil. I mix well with a wooden spoon. If I feel it's too dry, I add a tablespoon of water, just enough to bind the rice and prevent it from being crumbly.
4. I separate the pickled cabbage leaf by leaf. If the leaves are thick, I soak them in cold water for a few minutes to desalinate them. I remove the cores and chop them separately. Each cabbage leaf is cut lengthwise or widthwise to obtain pieces suitable for rolls (about the size of my palm). I remove the tough core.
5. I place a tablespoon of the mixture on each piece of leaf and roll it tightly. At the ends, I fold the edges inward so that the mixture doesn't spill out. I continue this until I finish all the leaves or all the rice.
6. In a pot with a thick bottom or a cauldron, I put a thin layer of finely chopped cabbage or cabbage cores (this helps to prevent the rolls from sticking to the bottom). I arrange the rolls side by side in a circle, leaving a little space between them. I layer them as I fill the pot, usually resulting in 2-3 layers.
7. Among the rolls, I place a few peppercorns and the bay leaf. I pour cold water until almost covering them, but no more. Finally, I add a tablespoon of dissolved tomato paste in a little water on top.
8. I cover the pot with a lid or aluminum foil and place it in the oven (180°C) for about 1.5 hours. After an hour, I check if more liquid is needed, and if they haven't boiled, I add a little hot water. In the last 10 minutes, I remove the lid to let the rolls get a bit of color on top.
9. I take them out of the oven and let them rest for 10-15 minutes before serving. The rice continues to absorb liquid, so they don't need to be too saucy when I stop cooking them.
Why I make the recipe often
Lent rolls are practical because I can cook them in advance, and they keep well for a few days in the fridge. They are suitable for both Lent meals and when I have guests and want a meatless option. It's a cheap, versatile recipe, and if I use quality pickled cabbage, the taste is intense enough even without other additives.
Tips and Variations
Tips
- For rolls, round-grain rice holds the mixture best.
- There's no need to boil or blanch cabbage leaves if they are thin enough.
- If the cabbage is too salty, I soak it in cold water for 10-15 minutes, then squeeze it well.
- A slightly moist mixture helps prevent the rolls from being too dry after cooking.
Substitutions
- Dill can be replaced with parsley if I don't have it on hand, but the flavor will be different.
- Instead of tomato paste, I can use tomato juice for a sweeter taste.
- If I can't find pickled cabbage, I've also tried with grape leaves, but they are not as filling.
Variations
- I can add chopped mushrooms to the mixture if I want something more substantial.
- For a more rustic version, sometimes I also add grated carrot for a bit of color and sweetness.
- If I have spring greens, green onions, or wild garlic, they go well in the filling.
Serving Ideas
- I usually serve with warm polenta and possibly a bit of plant-based sour cream or soy yogurt for those observing Lent.
- They can also be eaten cold as a snack.
- They pair well with hot peppers or pickles.
Frequently Asked Questions
1. Can I prepare Lent rolls in advance?
Yes, Lent rolls keep very well in the fridge for 3-4 days. They can be reheated in a steamer, in the oven, or even in the microwave.
2. What type of rice is best?
For rolls, round-grain rice is the best because it binds the mixture. Long-grain rice turns out drier and doesn't hold up as well in rolls.
3. Can I freeze Lent rolls?
Yes, Lent rolls can be frozen after cooking. I let them cool completely, place them in containers or bags, and put them in the freezer. When I take them out, I heat them directly in the oven or in a pot with a little water.
4. What do I do if the pickled cabbage is too salty or too sour?
The cabbage leaves can be soaked in cold water for 10-20 minutes, then drained well. If it's very sour, sometimes it may be necessary to change the water twice.
5. Can I add other vegetables to the mixture?
Yes, I can add mushrooms, carrots, celery, or even chopped bell peppers. The proportions can be adjusted to taste.
Nutritional Values
One serving of Lent rolls (3-4 pieces) has approximately 220-250 kcal, with 5-6 g of protein, 35-40 g of carbohydrates, and 6-7 g of fat (mostly from oil). They are filling due to the rice and have few proteins, but can be complemented with a bean salad or hummus for a more balanced meal.
Storage and Reheating
Lent rolls store well in the fridge, in a covered container, for 3-4 days. They can be reheated in the oven, over low heat in a pot with a little water, or even steamed. They don't dry out easily if I keep a little liquid in the pot. For freezing, I let them cool completely and portion them. When I need them, I take them out, put them directly in a pot with a little water, and heat them over low heat with a lid.
The recipe is simple, adaptable, and can be easily adjusted based on what I have on hand. Once I've made it a few times, it becomes quick and hassle-free.
The onion is cleaned, washed, and finely chopped. The rice is selected and then washed. In a pot, 50 ml of oil is added, and the onion and rice are sautéed. Once they are slightly browned, the tomato paste is added. The mixture is transferred to a mixing bowl, then salt, cabbage roll seasoning, and dill (washed and finely chopped) are added. The cabbage is washed, and each leaf is carefully removed to avoid tearing. The stem is cut from each leaf, and then each leaf is halved. A tablespoon of the cabbage roll mixture is placed on each half leaf. The cabbage roll is then wrapped, and the ends are folded inside to prevent them from unraveling. The remaining stems can be finely chopped. In a tall pot greased with oil, finely chopped cabbage or chopped stems are added, and the cabbage rolls are placed in a clockwise direction on top of the cabbage layer. After all the cabbage rolls are placed in the pot, water is added just enough to cover them slightly. The pot is placed in the oven at a moderate heat. When they are almost done, a little more tomato paste and bay leaves are added. Leave for another 5-10 minutes to brown slightly, and the cabbage rolls are ready to be served!
Ingredients: 3 cups of rice 3 onions 2-3 tablespoons of broth 1 pickled cabbage dill peppercorns 1 teaspoon of seasoning for stuffed cabbage salt 100 ml oil
