Lenten stuffed cabbage rolls with nuts and raisins

Lenten cabbage rolls with walnuts and raisins

If you are looking for a delicious recipe for lent cabbage rolls that resonate with flavors and aromas, you have come to the right place! These cabbage rolls with walnuts and raisins are not only a fantastic choice for fasting days, but also a dish you will want on your menu at any time of the year. This recipe, lovingly passed down from a friend of mine, Elorina, and inspired by monastic traditions, will bring you joy and culinary satisfaction. Let's begin our gastronomic adventure!

Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total: 2 hours
Servings: 6-8

Ingredients:
- 1 kg champignon mushrooms
- 4-5 medium onions
- 2 large carrots
- 1 bell pepper
- 3 tablespoons pepper paste
- 1 liter tomato juice
- 100 g raisins
- 100 g soy granules
- 100 g ground walnuts
- 150 g rice
- Oil (for sautéing)
- Salt, pepper, paprika (sweet or spicy, to taste)
- Fresh dill (chopped)
- Sweet cabbage (for wrapping the rolls)

Step by step:

1. Preparing the filling: In a large skillet, add a few tablespoons of oil and sauté the finely chopped onion over medium heat. Let it become translucent, about 10 minutes. Then, add the grated carrots and diced bell pepper. Continue to sauté for 5-7 minutes.

2. Adding the mushrooms: Add the diced mushrooms and season with salt, pepper, and a tablespoon of paprika. Let the mixture simmer on low heat until the mushrooms release their water and it evaporates completely.

3. Preparing the soy: In another pot, pour boiling water over the soy granules, letting them hydrate for 10 minutes. After they have absorbed the water, drain them well.

4. Combining the ingredients: When the mushroom mixture has cooled slightly, add the washed rice, raisins, ground walnuts, and soy. Don’t forget the fresh dill, which will add a fresh note to the dish. Mix all the ingredients well and season to taste.

5. Wrapping the rolls: Take the cabbage leaves and fill each leaf with a portion of the prepared filling. Wrap them tightly, making sure to secure them well so that the filling does not escape during cooking.

6. Cooking the rolls: Place the cabbage rolls in a deep baking dish. Pour the tomato juice over them and add enough water to cover them. Top with shredded cabbage for added flavor. Cover the dish and place it in the preheated oven at 180°C.

7. Baking: Let the rolls bake for 1 hour and 30 minutes on low heat. The aroma that will spread throughout the house will surely make you eager to enjoy them!

Serving suggestions: These lent cabbage rolls are delicious served with vegan sour cream or tomato sauce. You can also add a side of polenta for a lunch or dinner that delights all the senses.

Possible variations: Instead of walnuts, you can try using sunflower seeds or ground hazelnuts. Also, feel free to experiment with other vegetables such as zucchini or eggplant for the filling of the rolls.

These lent cabbage rolls with walnuts and raisins are not just a simple recipe but also an opportunity to share special moments with loved ones. Enjoy your meal!

 Ingredients: 1 kg champignon mushrooms, 4-5 pieces of onion, 2 carrots, 1 bell pepper, 3 tablespoons of pepper paste, 1 l of broth, 100 g of raisins, 100 g of soy granules, 100 g of ground walnuts, oil, salt, pepper, paprika, 150 g of rice, fresh dill, sweet cabbage

 Tags:  cabbage rolls post nut raisins mushrooms