Stuffed cabbage rolls with soy and mushrooms

Name: Stuffed cabbage rolls with soy and mushrooms
Ingredients: 1 pickled cabbage 500g mushrooms 200g soy granules 1 large onion 1 carrot 1 can of tomatoes in juice 1 cup of rice 1 cup of oil salt; pepper; thyme parsley 1 cup of tomato juice

Season - Stuffed cabbage rolls with soy and mushrooms by Liana P. - Recipia

Stuffed Cabbage with Soy and Mushrooms - A Vegetarian Delicacy Who doesn't love the aroma of stuffed cabbage, a classic dish beloved by everyone? Today, I will present to you a delicious recipe for stuffed cabbage with soy and mushrooms, a healthy and flavorful option, perfect for vegans and vegetarians, but not only. This dish is not only tasty, but also a nutritious choice, packed with proteins and vitamins. So, let's get started! Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 6 Ingredients: - 1 pickled cabbage (approximately 1 - 1.5 kg) - 500 g mushrooms (preferably champignon or oyster mushrooms) - 200 g soy granules - 1 large onion - 1 carrot - 1 can of tomatoes in puree (approximately 400 g) - 1 cup of rice - 1 cup of oil (preferably olive oil or sunflower oil) - Salt, pepper, thyme (to taste) - Fresh parsley (to add at the end) - 1 cup of tomato juice (to add a note of freshness) Preparation: 1. Preparing the ingredients: Start by cleaning the mushrooms. Wash them well and chop them finely. You can finely chop the onion, and grate the carrot. Make sure you have all the ingredients ready at hand to avoid wasting time. 2. Cooking the mushrooms: In a large skillet, add the oil and let it heat up. Add the onion and carrot and sauté for 3-4 minutes. Then, add the mushrooms and let them cook until all the water evaporates (about 5-7 minutes). This step is essential for achieving a tasty and hearty filling. 3. Preparing the soy: In the meantime, place the soy granules in a pot with salted water and let it boil for 10 minutes. After boiling, drain the soy and add it to the skillet with the mushrooms. Mix well, then add the canned tomatoes, stirring again. Cover the skillet with a lid and let everything simmer on low heat for 10 minutes. Here you can add your favorite spices: salt, pepper, and thyme. 4. Adding the rice: After the filling has cooked well, add the washed and drained rice. Mix everything carefully, ensuring the rice is well incorporated. 5. Preparing the cabbage leaves: If you made the pickled cabbage yourself, it won't require a long desalting time. Unfold the cabbage leaves, cutting those that are too thick to make them easier to roll. Prepare a place to form the stuffed cabbages. 6. Forming the stuffed cabbages: Place a spoonful of the soy and mushroom filling on each cabbage leaf and roll tightly, making sure to fold the edges to prevent the filling from escaping. 7. Arranging the stuffed cabbages: In a baking dish, place a sprig of thyme, then add chopped cabbage at the bottom. Arrange the stuffed cabbages, and on top, place more chopped cabbage and the remaining mushroom slices. Add a cup of tomato juice and a cup of water, to keep the stuffed cabbages juicy and delicious. 8. Baking: Cover the dish with aluminum foil or a lid and put it in the oven on low heat (about 160°C) for 1 hour. This cooking time will allow the flavors to blend perfectly. 9. Serving: Once the stuffed cabbages are ready, let them cool for a few minutes before serving. You can sprinkle fresh chopped parsley on top for an extra touch of freshness. The stuffed cabbages pair perfectly with warm polenta and hot peppers. Nutritional benefits: These stuffed cabbages with soy and mushrooms are rich in plant proteins due to the soy, while the mushrooms provide a significant amount of vitamins and minerals. Pickled cabbage is an excellent source of probiotics, beneficial for digestion. This dish is suitable for any meal, being a true delight that combines taste with health. Useful tip: If you want to add extra flavor, you can also include some olives or capers in the filling for a slightly salty note. Frequently asked questions: 1. Can I use brown rice instead of white rice? Yes, but it will require a longer cooking time. 2. How can I store the stuffed cabbages? They can be kept in the fridge for up to 3 days or frozen for later consumption. 3. Can I use fresh cabbage? Yes, but you will need to desalinate the pickled cabbage, and in the case of fresh cabbage, you will need to boil it for a few minutes to make it softer. Perfect pairings: These stuffed cabbages go wonderfully with a fresh summer salad or a side of mashed potatoes. Additionally, a glass of red wine or herbal tea will perfectly complement the meal. I hope you will try this recipe for stuffed cabbage with soy and mushrooms! It is a simple yet flavorful recipe that will bring a smile to the faces of your loved ones. Enjoy your meal!

Stuffed cabbage rolls with soy and mushrooms

Tags

Categories