Lenten stuffed cabbage rolls with mushrooms and rice

Name: Lenten stuffed cabbage rolls with mushrooms and rice - Daria L.
Ingredients: (about 40; 45 stuffed cabbage rolls): 1 medium to large pickled cabbage; 6; 7 large champignon mushrooms (about 500; 600 g); 200 g rice; 2 small carrots (or 1 large); 2; 3 onions; 1 bunch of dill; 4; 6 tablespoons of tomato paste (or 6; 8 larger tomatoes) depending on how colorful you want them; 3; 4 tablespoons of oil; 2; 3 bay leaves; 10; 12 peppercorns; spices: salt; pepper; dried dill; dried thyme.

Season - Lenten stuffed cabbage rolls with mushrooms and rice by Daria L. - Recipia

Post Cabbage Rolls with Mushrooms and Rice - A Delicacy Rich in Flavors and Tradition Cabbage rolls are an emblematic dish in many cultures, symbolizing gathering around the table and the joy of sharing special moments with loved ones. Today, I present to you a delicious recipe for post cabbage rolls, filled with mushrooms and rice, which not only respects tradition but also offers a healthy and flavorful alternative. This recipe is perfect for fasting days or for moments when you want to enjoy a nutrient-rich vegetarian dish. Total preparation time: 4 hours Preparation time: 1 hour Cooking time: 2-3 hours Number of servings: 8-10 Necessary ingredients (for about 40-45 cabbage rolls): - 1 medium to large pickled cabbage - 6-7 large champignon mushrooms (about 500-600 g) - 200 g rice - 2 small carrots (or 1 large) - 2-3 onions - 1 bunch of fresh dill - 4-6 tablespoons of tomato paste (or 6-8 larger fresh tomatoes) - 3-4 tablespoons of oil - 2-3 bay leaves - 10-12 peppercorns - Spices: salt, pepper, dried dill, dried thyme Preparing the cabbage leaves The first step in preparing these cabbage rolls is to prepare the cabbage leaves. Choose the thinner leaves and remove the thicker rib part from the stalk. If the leaves are too large, you can cut them in half or even quarters, depending on the desired size of the rolls. Damaged or too small leaves, as well as leftover scraps, can be cut into fine strips and used as a base for the rolls. Useful tips: Make sure the cabbage is well pickled and not too sour, so it does not affect the final flavor of the dish. Preparing the filling Clean and wash all the vegetables well. Dice the onion and mushrooms, and grate the carrots. Chop the dill finely; it will add a fresh aroma to the dish. In a large pot, heat the oil over medium heat and add the onion, sautéing until it becomes translucent. Add the previously washed rice and mix well so that it does not stick. When the rice has absorbed the liquid, add the mushrooms and continue to cook the mixture over medium heat for about 10 minutes, stirring occasionally. If you notice that the mixture becomes too dry, you can add a cup of hot water. It is important to monitor the heat so that it does not stick. Tip: Mushrooms have a high water content, so add water only if necessary. The filling should be well reduced, without excess liquid. Let the mixture cool slightly before adding the remaining ingredients: grated carrot, half of the tomato paste, chopped dill, salt, pepper, sweet paprika, and thyme. Mix well to combine all the flavors. Forming the rolls With the cabbage leaves prepared and the filling cooled, it's time to form the rolls. Take a cabbage leaf and place it on your hand or on a work surface. Put a tablespoon of filling at one end of the leaf and fold the short end over the filling. Then, pull the side end over the filling and continue to roll tightly, being careful not to tear the leaf. Personal suggestion: Try to form rolls of equal size so that they cook evenly. If a free end remains, tuck it inside the roll to seal it. Once you have formed all the rolls, place them in a pot of about 4-5 liters, with a double bottom. Place a layer of finely chopped cabbage on the bottom of the pot, then arrange the rolls in two or three layers. Between layers, add dried dill, the remaining tomato paste, and optionally, a few peeled tomatoes. Cooking the rolls Cover the rolls with the remaining chopped cabbage, add the bay leaves and peppercorns. Pour boiling water or cabbage juice until it reaches the level of the rolls, without exceeding it. Place the pot over medium heat and let it boil. It is important to rotate the pot periodically to prevent sticking. When the rolls start to boil, reduce the heat to low, cover the pot, and let it simmer for 2-3 hours. Occasionally check the rolls and add hot water or cabbage juice if necessary. Stir gently to avoid sticking. Frequently asked question: How do I know when the rolls are done? Check if the cabbage is well cooked and if the filling is soft and tender. If you want the rolls to be more colorful, add 1-2 tablespoons of tomato paste about 30 minutes before you consider them done. Once cooked, you can choose to brown them in the oven for about 20 minutes, but they are also delicious straight from the pot. Serving The rolls are served hot, alongside hot chili peppers, and for an authentic culinary experience, a serving of warm polenta goes perfectly. It is good to know that the post rolls taste even better the next day, so you can prepare them a day in advance to enjoy at a family meal. Nutritional benefits: These rolls are rich in fiber, vitamins, and minerals, thanks to the fresh vegetables and brown rice. The mushrooms add an umami boost, making this dish not only tasty but also healthy. I hope you will try this recipe for post cabbage rolls with mushrooms and rice and that it will become a favorite in your kitchen. Enjoy your meal!