Lenten stuffed cabbage rolls

To prepare delicious stuffed cabbage rolls, we start by choosing whole cabbage leaves, which we will carefully clean by cutting the veins to make them easier to roll. The remaining cabbage is chopped finely, and if the cabbage is too salty, it is recommended to soak it for a few hours before starting the preparation. In a large pot, we heat the oil, and when it becomes hot, we add the finely chopped onion. We let it sauté, and when it becomes translucent, we add the grated carrot. We continue to sauté these two ingredients together for a few minutes until the flavors blend.

The next step is to add the rice to the onion and carrot mixture, along with a cup of water. We let everything boil until the rice absorbs the water and swells a little. It is important to season the mixture with salt, pepper, thyme, and a little finely chopped dill to give our dish a rich taste. After the rice has cooled, we are ready to start wrapping the cabbage rolls.

We prepare a clay pot, which we grease with oil. If the pot is unglazed, it is good to soak it in water for at least 30 minutes before use to avoid cracking. We start by placing a layer of chopped cabbage at the bottom of the pot, sprinkling thyme and paprika on top. Then, we add a first layer of stuffed cabbage rolls, followed by another layer of cabbage, thyme, and paprika, continuing with a new layer of rolls. We repeat this process until all the ingredients are used, finishing with the remaining cabbage.

After we are done, we pour enough water to lightly cover the cabbage rolls, put the lid on the pot, and place it in the cold oven at a low heat of about 170 degrees. It is essential that the oven is not preheated to protect the clay from thermal shocks. We let the cabbage rolls cook in the oven for 2-3 hours, checking their status from time to time. Although it may seem like a long time, patience will be rewarded with a perfect taste.

About an hour before finishing, we add diluted tomato paste with a little water, letting everything boil again. When the cabbage rolls are almost ready, we remove the lid to allow the cabbage on top to brown nicely, giving them a special aroma. This dish is a true culinary madness, and the cabbage rolls can be enjoyed even cold, retaining their flavor. Enjoy this traditional delicacy!

 Ingredients: 2 pickled cabbages, 1 and 1/2 cups of rice, 3 onions, 1 large carrot, tomato paste, ground pepper, salt, thyme, 2 bay leaves, sweet paprika, dill, oil

 Tags:  onion carrots cabbage rice broth pepper oil cabbage rolls