Lenten cabbage rolls with rice

Stuffed cabbage rolls with rice – a traditional delight that combines flavors and textures in a unique way, becomes a perfect choice not only during fasting periods but also whenever you want to bring a touch of tradition to your table. Slowly cooked in a clay pot, the rice-stuffed cabbage rolls gain a special flavor, and each bite reminds us of family meals filled with warmth and stories.

Preparation time: 30 minutes
Baking time: 2-3 hours
Total time: 3-3.5 hours
Number of servings: 6-8 servings

Ingredients
- 2 pickled cabbages (approximately 1 kg)
- 1 ½ cups rice (approximately 300 g)
- 3 large onions
- 1 large carrot
- 200 g tomato paste
- Salt, to taste
- Ground pepper, to taste
- Dried thyme, to taste
- 2 bay leaves
- Sweet paprika, to taste
- Fresh dill, chopped
- Oil (for sautéing and greasing)

Preparing the ingredients
Start by selecting the pickled cabbages, ensuring they are firm and well-preserved. If they are too salty, soak them in cold water for a few hours. Wash the cabbages and remove the thick veins, cutting the cabbage leaves into shapes that can be wrapped. The remaining cabbage should be finely chopped and used at the bottom of the pot.

Cooking the filling
1. Sautéing the vegetables: In a saucepan, add enough oil to cover the bottom. Heat the oil and add the finely chopped onion. Cook the onion until it becomes translucent, stirring occasionally for even cooking. Add the grated carrot and sauté together for a few minutes.

2. Adding the rice: Once the onion and carrot are ready, add the washed rice and one cup of water. Let it simmer on low heat until the rice absorbs the water and becomes slightly swollen. Season with salt, pepper, thyme, and a little chopped dill. Turn off the heat and let the mixture cool.

Wrapping the cabbage rolls
Once the filling has cooled, take a cabbage leaf and place a tablespoon of the rice mixture in the center. Fold the leaf, first the side edges, then roll the cabbage roll from the base to the tip. Repeat the process until you finish the filling.

Assembling in the clay pot
1. Preparing the pot: If using an unglazed clay pot, soak it in water for 30 minutes to prevent cracking. Grease the inside with a little oil.

2. Layering: Place a layer of chopped cabbage at the bottom of the pot, sprinkle with thyme and sweet paprika, then add a layer of cabbage rolls. Continue to alternate layers – cabbage, spices, cabbage rolls – until you finish the ingredients. The last layer will be cabbage.

3. Adding water: Pour enough water to cover the cabbage rolls, but not too much, as the filling will also release liquid. Place the lid on the clay pot and put it in the cold oven, set to 170 degrees Celsius.

Slow cooking
Let the cabbage rolls cook for 2-3 hours. It’s important to check occasionally to ensure they don’t burn. The wait may seem long, but the aroma that will spread throughout the house will be worth every minute.

Finalizing
Once the cabbage rolls are nearly done, remove the lid and add the tomato paste diluted with a little water. Let them brown in the oven without the lid for another hour, so the cabbage on top becomes golden and appetizing.

Serving
The cabbage rolls are served hot, alongside sour cream and polenta, for a complete traditional meal. You can also add hot peppers for a touch of spice, if desired.

Nutritional benefits
These cabbage rolls are not only delicious but also healthy. The rice provides complex carbohydrates, while the cabbage is rich in vitamins C and K. Additionally, cabbage rolls are an excellent source of fiber, which aids digestion.

Possible variations
If you want to experiment, you can add minced meat (pork or beef) to the filling, or you can replace the rice with quinoa for a gluten-free option. Also, try adding various herbs like basil or oregano for a different flavor.

Frequently asked questions
- Can I use fresh cabbage? Fresh cabbage will not provide the same deep flavor as pickled cabbage, but it can be used with a longer preparation process, by boiling or marinating.
- How can I store the cabbage rolls? The cabbage rolls can be stored in the refrigerator for 3-4 days, and freezing is an excellent option to have them on hand whenever you want a familiar taste.

We hope this recipe for stuffed cabbage rolls will quickly become a favorite in your family! Cooking is an art, and every meal prepared with love brings people closer together. Feel free to share this recipe with your loved ones and create unforgettable memories!

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

 Tags:  vegan stuffed cabbage rolls with rice cabbage rolls vegetables rice fasting recipes fasting stuffed cabbage rolls