Stuffed cabbage rolls with soy

Name: Stuffed cabbage rolls with soy - Norica P.
Ingredients: 1 cup long grain rice; 100 g soybeans; 4 white mushrooms; pickled cabbage; dill; a bunch; pepper; vegeta; thyme; sweet paprika; chili; 1 onion; 1 cup; 1 cup water

Sezon - Stuffed cabbage rolls with soy by Norica P. - Recipia

Stuffed Cabbage with Soy When I want meatless stuffed cabbage or simply something lighter than the meat version, I make this soy recipe. They feel quite filling, and the taste is good if you have quality pickled cabbage. I usually make them in winter, but they work anytime you want an alternative to classic stuffed cabbage. They are essential if you have vegetarian guests or want something meat-free. Quick Info Total time: about 2 hours Preparation time: around 40 minutes (including soaking the soy) Cooking time: 1 - 1.5 hours Servings: 6-8, depending on how large you make the rolls Difficulty: medium Recipe type: meatless stuffed cabbage, lunch or dinner Ingredients 1 cup long-grain rice 100 g soy 4 white mushrooms (medium champignon) Pickled cabbage (as many leaves as needed for rolling; the rest for the base layer) Dill (a bunch, chopped) Salt Pepper Vegeta Thyme Sweet paprika Chili (optional, to taste) 1 tablespoon tomato paste 1 cup water Sausage (optional, for flavor, not required) Preparation Method 1. Boil about 1 liter of water in a pot. When it boils, turn off the heat and pour it over the soy. Let it soak for 30 minutes. 2. Wash the mushrooms, peel them, and chop them finely. Gather everything in a large bowl. 3. After the soy has swollen, drain it well and add it to the bowl with the mushrooms. 4. Add the uncooked rice, chopped dill, a teaspoon of sweet paprika, a pinch of chili, salt, pepper, vegeta (to taste), and a little thyme to the bowl. Mix all the ingredients well. No oil is needed. 5. Unfold the cabbage leaves, cut the thick ribs, and tear them so you can roll the stuffed cabbage. If the cabbage is too salty or sour, rinse it a little. 6. Take a leaf, put a tablespoon of filling (or less if the leaf is small), roll it up, and tuck in the ends. Continue until you finish all the filling. 7. Line the bottom of a pot with a few cut cabbage leaves and sprinkle some peppercorns. 8. Place the rolls tightly in layers, with the seam side down. If using, you can tuck in a few slices of sausage for flavor. 9. Finally, place a few cabbage leaves on top and a suitable plate to keep the rolls compact. 10. Mix the tomato paste with a cup of water and pour it over the rolls. Add enough water to almost cover them without drowning them completely. 11. Put the lid on and simmer on low heat for at least an hour. Check if the rice is cooked. If they need more water during cooking, add a little hot water. Why I Make This Recipe Often They are lighter than meat-stuffed cabbage and are made with simple ingredients. For fasting periods or when I need a meatless meal, they fit well. If you have good cabbage and season it well, it won't taste bland. They keep in the fridge for a few days without spoiling. Tips and Variations Tips The soy must be well-hydrated; otherwise, it remains hard. Don't put too much filling in each leaf so you can roll them without breaking. Vegeta is not mandatory, but it enhances the flavor, especially if the cabbage isn't very salty. If you put sausage between the rolls (for flavor, even if it's not fasting), don't overdo it, or it will overpower the filling's taste. Substitutions White mushrooms can be replaced with oyster mushrooms if you want a firmer texture. If you don't have dill, you can use parsley, but the taste will change. Omit vegeta if you want completely natural rolls - you can increase the amount of salt and spices. Pickled cabbage can be replaced with fresh or blanched grape leaves, but then the rolls won't have the classic winter taste. Variations You can add chopped onion if you want more sweetness in the filling (it wasn't in the original recipe, but it works). If you have homemade tomato paste, use it instead of the standard one. Anyone who wants spicier rolls can add more chili. You can omit the sausage if you want completely vegan rolls. Serving Ideas They can be eaten plain or with bread, sometimes with polenta. A plant-based yogurt on the side if you are fasting. If you are not fasting, you can serve sour cream alongside. Frequently Asked Questions Can I use round-grain rice? Yes, just keep in mind that it absorbs more liquid and the rolls become softer. Long-grain rice is preferred because it remains firmer. How salty should the pickled cabbage be? Ideally, it should be sour but not excessively salty. If it seems too salty, rinse it quickly in cold water before using. Do I have to hydrate the soy for exactly 30 minutes? The minimum is 20 minutes, but 30 is optimal for medium granules. If you use larger granules, let them soak longer. How long do they last in the fridge? Two to three days, well covered. The taste becomes more intense after a day. Can I cook them in the oven? This is not the classic recipe for the oven, but they can be made that way too, with more liquid, at medium temperature. Nutritional Values (estimated) 1 serving (without sausage): approximately 180-200 kcal Protein: 7-9 g Carbohydrates: 32-35 g Fats: 1-2 g Fiber: 5-6 g Values vary depending on how large you make the rolls and how much cabbage you use. The sausage adds extra calories and fats. Storage and Reheating Soy stuffed cabbage can be stored in the fridge, covered, for 2-3 days. When reheating, add a little liquid so they don't dry out. Freezing is not recommended because the texture changes. After the third day, the taste may alter, especially if the cabbage was very sour.

Stuffed cabbage rolls with soy

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