Vegan stuffed cabbage rolls cooked in a Roman pot
Lenten stuffed cabbage rolls cooked in a Roman pot
When it comes to traditional dishes, cabbage rolls are definitely a favorite in many households. But what do you do if you want to enjoy a meatless version that is still full of flavor and aroma? This recipe for lentil stuffed cabbage rolls cooked in a Roman pot will bring joy to your table, even to the most discerning of guests. And don’t worry if your husband prefers meat-filled cabbage rolls – these are so delicious that you might just convince him to try them!
Total time: 3 hours and 30 minutes (2-3 hours of baking)
Number of servings: 6-8 servings
Ingredients
- 1 cup round rice
- 2 yellow onions
- 1 red onion
- 1 potato (150-200 g)
- 1 small zucchini
- 2 carrots (1 yellow and 1 regular)
- 1 small parsnip
- 1 large red bell pepper
- 1/2 cup raisins
- 4-5 tablespoons oil (preferably olive oil)
- Salt, to taste
- Pepper, to taste
- Thyme (a few sprigs)
- 2-3 bay leaves
- 6-7 cloves
- 1 hot pepper (optional, for a bit of heat)
- 1 large sour cabbage
- 3 tomatoes
- 300 ml tomato juice
Preparation
1. Preparing the ingredients
Start by washing the rice under cold running water, then let it drain. It’s important to remove excess starch to avoid sticky cabbage rolls. Finely chop the onions, carrots, potato, zucchini, parsnip, and bell pepper. Make sure all the vegetables are chopped uniformly for even cooking.
2. Sautéing the vegetables
In a wok or deep skillet, heat the oil over medium heat. Add the yellow and red onions, sautéing until translucent. Then, add the carrots, potato, and parsnip, and sauté for a few minutes. Continue with the zucchini and bell pepper, stirring constantly. Finally, add the rice, raisins, and spices (salt, pepper, hot pepper, thyme, bay leaves, cloves). Mix well to combine the flavors.
3. Preparing the cabbage leaves
Carefully unfold the sour cabbage leaves. If the leaves are very salty, you can soak them in cold water for about 30 minutes to reduce the saltiness. Chop the middle part and any leaves that are not suitable for wrapping and save them for the base of the rolls.
4. Assembling the cabbage rolls
On the bottom of the Roman pot, place a few slices of tomato, then sprinkle a few sprigs of thyme, bay leaves, and cloves. Add a drizzle of oil and a bit of tomato juice. Then, take a cabbage leaf, add a tablespoon of the mixture in the center, and carefully roll it up, folding the edges to seal the filling. Place the cabbage rolls in the pot, snugly next to each other.
5. Final preparation
After filling the pot, cover the rolls with the last cabbage leaf. In the wok, add a tablespoon of oil, the remaining tomato juice, and the remaining spices. Boil the mixture for a few minutes and pour it over the rolls. Cover the pot with a lid.
6. Baking
Important: Place the Roman pot in the cold oven, then set it to 170 degrees Celsius. Let the rolls bake for 2-3 hours. The aroma will be incredible, and the vegetables and rice will become tender and delicious.
7. Serving
After the rolls are ready, let them cool slightly before serving. You can top them with freshly chopped parsley or vegan sour cream for a touch of freshness. These cabbage rolls are delicious both warm and cold, making them perfect for a picnic meal.
Tips and tricks
- Ingredient variations: You can add mushrooms or other favorite vegetables to the filling to vary the taste. If you like more intense flavors, add a bit of cumin or cinnamon.
- The oil: Use olive oil for a deeper flavor. You can experiment with different types of oils to change the flavor of the rolls.
- Raisins: You can replace raisins with chopped dates or other dried fruits, which will add a sweet note.
- Tomato sauce: If you wish, you can make a homemade tomato sauce by adding garlic and basil for extra flavor.
Nutritional information
This lentil stuffed cabbage roll recipe is not only delicious but also healthy. Fresh vegetables provide a rich source of vitamins and minerals, while round rice is an excellent source of carbohydrates. Raisins add a bit of sweetness and fiber, contributing to healthy digestion. Depending on the servings, a portion of cabbage rolls contains approximately 250-300 calories.
Frequently asked questions
- Can I use fresh cabbage instead of sour cabbage?
Yes, but make sure to blanch it first to make it more pliable.
- How can I make the rolls spicier?
Add more hot pepper or even a bit of chili sauce to the filling mixture.
- Can the rolls be frozen?
Absolutely! The rolls freeze very well. Cook them, then let them cool and place them in airtight containers.
Recommended combinations
These delicious cabbage rolls pair perfectly with a fresh summer salad or fluffy polenta. Additionally, a glass of white wine or fresh must can perfectly complete the meal.
In conclusion, lentil stuffed cabbage rolls cooked in a Roman pot are not only a delicious option for fasting days but also a way to bring a touch of tradition and flavor to your kitchen. I encourage you to try this recipe and let your imagination run wild – you definitely won’t regret it! Enjoy your meal!
The rice is washed and set aside until all the vegetables, except for the tomatoes, are diced. In a wok, heat the oil and add the vegetables one by one according to their cooking time, so they don't become too soft, adding the rice, raisins, and spices at the end, namely salt, pepper, and chili. Now, the cabbage leaves need to be separated and soaked in cold water if necessary to remove excess salt. The center and any leaves not suitable for rolling the cabbage rolls will be chopped for the base and to sprinkle on top. The tomatoes will be sliced into rings and placed at the bottom of the Romanian pot after adding a sprig of thyme, bay leaves, and cloves. A little oil and tomato juice are poured over all of this. From one leaf, a roll will be made, so I made them large because the cabbage was big. When I finished the rice mixture, I ran out of leaves, leaving only one to cover everything. In the wok, add a tablespoon of oil over the remaining tomato juice, the leftover spices, namely the cloves and bay leaves, and bring to a boil, then pour over the cabbage rolls. They will be covered with the pot lid and placed in the oven for 2-3 hours at 170 degrees. Enjoy your meal.
Ingredients: 1 cup round rice, 2 yellow onions, 1 red onion, 1 potato (150-200g), 1 medium zucchini, 1 yellow carrot, 1 normal-colored carrot, 1 small parsnip, 1 large red bell pepper, 1/2 cup raisins, 4-5 tablespoons oil, salt, pepper, thyme, 2-3 bay leaves, 6-7 cloves, 1 hot pepper, 1 large sour cabbage, 3 tomatoes, 300ml tomato juice.
