Lenten stuffed cabbage rolls with mushrooms

Post cabbage rolls with mushrooms – a delicious and simple recipe

If you're looking for a recipe for post cabbage rolls that combines exquisite taste with simplicity in preparation, you've come to the right place! These post cabbage rolls with mushrooms are an excellent choice, being not only filling but also full of flavors. Perfect for fasting days or for a vegetarian meal, these rolls are a true delicacy.

Preparation time: 20 minutes
Cooking time: 60-90 minutes
Total: 80-110 minutes
Number of servings: 15 rolls

Ingredients:
- 300 g champignon mushrooms (or other preferred mushrooms)
- 1 medium onion
- 1 carrot
- 1/2 red bell pepper
- 1 cup of rice (about 150 g)
- 1 pickled cabbage (or 1 fresh cabbage that can be pickled beforehand)
- 3 tablespoons of tomato paste
- Thyme (to taste)
- Salt and pepper (optional)
- Oil for sautéing

Step by step:

1. Preparing the filling: Start by finely chopping the onion. In a pan, heat 2-3 tablespoons of oil over medium heat. Add the onion and sauté for 2-3 minutes until it becomes translucent.

2. Adding the vegetables: Grate the carrot and chop the red bell pepper into small cubes. Add them to the pan over the onion and sauté the mixture for 5 minutes, stirring occasionally.

3. The mushrooms: Finely chop the mushrooms and add them to the pan. Continue cooking the mixture until the mushrooms release their liquid and become soft, about 5-7 minutes.

4. The rice: Rinse the rice under cold running water to remove excess starch. Add the rice to the pan, along with 1 cup of water and 1 tablespoon of tomato paste. Boil the mixture until the water reduces and the rice becomes slightly transparent. Season with salt, pepper, and thyme to taste. Let the filling cool.

5. Preparing the cabbage: Carefully separate the cabbage leaves. If using fresh cabbage, you will need to boil it for a few minutes to soften it. Chop the cabbage cores finely and place them in a large pot, adding a layer of thyme and a little diluted tomato paste.

6. Forming the rolls: On each cabbage leaf, place a spoonful of the mushroom and rice mixture. Fold the leaf so that the filling is well covered. Arrange the rolls in the prepared pot in a flower shape, alternating the layers, and sprinkle thyme and a little tomato paste on top.

7. Boiling: Fill the pot with water so that it covers the rolls. Let them boil over medium heat for 60 to 90 minutes, until the cabbage becomes very soft and the flavors blend.

8. Serving: The post cabbage rolls are delicious served hot, alongside polenta and tomato sauce. You can also add some olives or pickles for an even more intense flavor!

Useful tips:
- If you want a more intense flavor, you can add a few bay leaves during boiling.
- The fresh cabbage version can be just as tasty, but you will need more time to prepare it.
- Instead of champignon mushrooms, you can use porcini or shiitake mushrooms for a more pronounced taste.

These post cabbage rolls with mushrooms are not only filling but also very healthy. Participating in the "Romanian Dishes for Fasting Days" contest, I recommend trying other post recipes that fit your culinary style! Enjoy your meal!

 Ingredients: * 300 g champignon mushrooms * 1 onion * 1 carrot * 1/2 red bell pepper * 1 cup rice * 1 pickled cabbage * 3 tablespoons tomato paste * thyme * seasoning

 Tags:  fasting recipes meatless food vegan stuffed cabbage rolls romanian culinary recipes