Stuffed cabbage rolls with mushrooms and almonds

Cabbage Rolls with Mushrooms and Almonds

Cabbage rolls with mushrooms and almonds are an excellent choice for a fasting meal, but also a delicious option for anyone who appreciates healthy and flavorful food. This recipe combines the fine texture of almonds with the rich taste of mushrooms, offering a perfect alternative to traditional meat cabbage rolls. Moreover, it is an easy-to-make recipe that can quickly become a family favorite.

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 10

Ingredients:
- 3-4 pickled cabbages (about 50 leaves)
- 500 g fresh mushrooms (champignon or oyster)
- 200 g almonds (preferably raw, for a milder taste)
- 3 medium carrots
- 6 large onions
- 3 cups of rice
- 3 tablespoons of extra virgin olive oil
- Spices for cabbage rolls (thyme, white pepper, salt, 1 teaspoon of vegetable Delikat)
- 4 tablespoons of tomato paste (can be replaced with tomato sauce)
- Water (enough to cover the cabbage rolls during cooking)

Preparation:

1. Preparing the ingredients: Start by peeling and finely chopping the onion, using a sharp knife to get small, even pieces. Grate the carrots and chop the mushrooms finely. Grind the almonds in a food processor or blender until they become a fine powder. These ingredients will form the base of the cabbage roll filling.

2. Washing the rice: Before adding it to the mixture, wash the rice under cold running water. This step is essential to remove excess starch, which will help achieve less sticky cabbage rolls.

3. Sautéing the ingredients: In a large skillet or pot, add the olive oil and heat it over medium heat. Add the onion and sauté until it becomes translucent, then add the grated carrot. After a few minutes, add the mushrooms and let them cook until the liquid evaporates. Finally, incorporate the ground almonds and washed rice. Mix well and add a little water while stirring constantly to achieve a homogeneous mixture. Add the 4 tablespoons of tomato paste and spices (thyme, white pepper, vegetable Delikat) and let the mixture cool.

4. Preparing the cabbage rolls: Boil the cabbages for a few minutes to make them more flexible, then carefully separate the leaves. Start filling each leaf with the mushroom and almond mixture, being careful not to overfill to avoid tearing the leaf. Roll the cabbage rolls tightly, folding the edges to seal the filling.

5. Arranging the cabbage rolls in the pot: In a large pot, place a layer of chopped cabbage at the bottom to prevent the cabbage rolls from sticking. Carefully arrange the cabbage rolls in the pot, adding between them scraps of chopped cabbage and a few extra spices for flavor. Finally, cover the cabbage rolls with the remaining chopped cabbage, add the remaining spices and the 2 tablespoons of tomato paste. Pour water over the cabbage rolls, enough to cover them well.

6. Cooking the cabbage rolls: Place the pot on low heat and let it simmer for about 2 hours. Check occasionally, adding water if necessary. The cabbage rolls are ready when the rice is cooked, and they have absorbed the flavors of the spices.

7. Serving: Cabbage rolls with mushrooms and almonds are served hot, alongside steaming polenta and a spicy pepper sauce or garlic sauce. These are options that perfectly complement the rich taste of the cabbage rolls.

Useful tips:
- If you want a more intense flavor, you can add a few bay leaves during cooking.
- Replace almonds with walnuts or hazelnuts to vary the texture and taste.
- This recipe is ideal for making in large quantities, as the cabbage rolls can be frozen and easily reheated.

Nutritional information:
Cabbage rolls with mushrooms and almonds are rich in plant proteins, fiber, and antioxidants. Each serving contains approximately 250-300 calories, depending on the amount of oil used and the size of the serving. They are a healthy choice for a fasting meal, providing all the necessary nutrients without adding unnecessary calories.

Ideal pairings:
These cabbage rolls pair wonderfully with a glass of dry white wine or freshly squeezed lemonade. You can also accompany them with a summer salad of tomatoes and cucumbers to balance the meal.

Frequently asked questions:
1. Can I use fresh cabbage instead of pickled cabbage?
A: Although pickled cabbage provides a specific taste, you can use fresh cabbage, but you will need to blanch it to soften the leaves.
2. Can I make the cabbage rolls in advance?
A: Yes, the cabbage rolls can be prepared a day in advance. Reheat them before serving to intensify the flavors.
3. How can I adapt the recipe for a vegan diet?
A: This recipe is already vegan, but you can add crumbled tofu for an extra protein boost.

Cabbage rolls with mushrooms and almonds are an inspired choice for those looking to explore new flavors and textures, bringing a touch of diversity to the holiday table or on ordinary days. Whether you prepare them for a special occasion or simply to indulge yourself, these cabbage rolls are guaranteed to impress!

 Ingredients: 50 pcs. 3-4 pickled cabbages, 500 g mushrooms, 200 g almonds, 3 carrots, 6 onions, 3 cups rice, 3 tablespoons olive oil, special spices for stuffed cabbage, white pepper, thyme, 1 teaspoon vegetable delicacy, salt if needed (1 teaspoon), 4 tablespoons tomato paste

 Tags:  fasting recipes fasting food cabbage rolls for fasting cabbage rolls with mushrooms