Lenten cabbage rolls with beans

Post Cabbage Rolls with Beans – a traditional and delicious recipe

Preparation time: 30 minutes
Cooking time: 90 minutes
Total time: 2 hours
Number of servings: 6-8

If you are looking for a simple and quick recipe for post cabbage rolls, you have come to the right place! These cabbage rolls with beans are not only healthy but also extremely tasty. Using accessible ingredients, you will manage to prepare a dish that will delight the whole family, especially during fasting days.

Ingredients:
- 300 g white beans
- 1 large carrot
- 1 large onion
- 1 red bell pepper
- 1 cup rice
- 2 tablespoons tomato paste
- 1 cup water
- Salt and pepper to taste
- 1 pickled cabbage (or fresh, if you prefer)
- Dried thyme

Preparation instructions:

1. Preparing the beans: Select the beans and wash them well. Then, soak them in cold water overnight. This step is crucial as it helps the beans soften and cook faster.

2. Boiling the beans: The next day, drain the beans and boil them in the water they soaked in, adding a little salt. Once it starts boiling, change the water and continue boiling the beans until they are soft but not completely mushy, about 30-40 minutes.

3. Preparing the filling: In a pan, finely chop the onion and carrot. Grate the carrot and dice the red bell pepper into small cubes. Heat a little oil in a pan and add the vegetables, sautéing them over medium heat until they become soft. Season with salt, pepper, and thyme to taste.

4. Adding the beans and rice: Add the boiled beans and washed rice to the pan, mixing well. Pour in a cup of water and the tomato paste, allowing the mixture to simmer until the liquid reduces and the rice becomes soft, about 15-20 minutes. Let the filling cool.

5. Preparing the cabbage leaves: Unfold the pickled cabbage leaves, cutting off the thicker stems. Chop them finely and place them at the bottom of a large pot, sprinkling thyme and a little diluted tomato paste in water.

6. Filling the rolls: On each cabbage leaf, place a spoonful of the bean and rice mixture. Roll the cabbage tightly, making sure to tuck the ends well to prevent them from coming undone during boiling.

7. Arranging in the pot: Place the rolls in the prepared pot in a flower shape, overlapping the layers. Finally, chop the remaining cabbage and sprinkle it on top, adding more thyme and a little tomato paste.

8. Boiling the rolls: Fill the pot with water (about 1-2 liters, depending on the size of the pot) and let the rolls boil over medium heat for 60-90 minutes, until the cabbage becomes soft and the flavors meld together.

Serving: Post cabbage rolls with beans are served hot, alongside hot peppers, and for a traditional experience, you can add a portion of polenta. This combination will turn fasting meals into a true celebration of taste.

Useful tips:
- You can also add other vegetables to the filling, such as zucchini or mushrooms, to vary the flavor.
- If you like a spicier taste, add some chopped hot pepper to the filling.
- Make sure the cabbage is well pickled; if using fresh cabbage, you can blanch it for a few minutes to reduce its toughness.

Enjoy the delicious flavors of this traditional recipe, which not only respects the principles of fasting but will also bring a touch of warmth to your soul!

 Ingredients: * 300 g white beans, dry * 1 large carrot * 1 large onion * 1 red bell pepper * 1 cup rice * 2 tablespoons tomato paste * 1 cup water * salt, pepper * 1 pickled cabbage * thyme

 Tags:  fasting food romanian food vegan stuffed cabbage rolls