Cabbage rolls in sour borscht for fasting

Name: Cabbage rolls in sour borscht for fasting
Ingredients: A sweet cabbage; 300 ml of borscht; 250 g of rice; 1.5 kg of onions; 5-6 bell peppers; 3 tablespoons of oil; a handful of soy; 3 tablespoons of pepper paste; 5 carrots; 100 ml of tomato juice; a bunch of dill; thyme; salt; pepper

Season - Cabbage rolls in sour borscht for fasting by Romanita B. - Recipia

Post cabbage rolls in blanched cabbage leaves with borscht This post cabbage roll recipe is not only a delicious choice but also a beloved culinary tradition that combines the rich taste of vegetables with the fresh and tangy aroma of borscht. Post cabbage rolls are ideal for a hearty meal full of nutrients and can be enjoyed both hot and cold, offering a versatility that you will appreciate. Preparation time: 30 minutes Cooking time: 90 minutes Total time: 2 hours Servings: 6-8 Ingredients - 1 sweet cabbage (approximately 1.5 kg) - 300 ml borscht - 250 g rice - 1.5 kg onion - 5-6 bell peppers - 3 tablespoons of oil - A handful of soy (approximately 50 g) - 3 tablespoons of roasted pepper paste - 5 carrots - 100 ml tomato juice - A bunch of dill - Thyme (to taste) - Salt and pepper (to taste) Instructions 1. Preparing the cabbage Start by placing a large pot on the stove, filling it with 2 liters of water and borscht. Let it boil until it reaches a rolling boil. Meanwhile, remove the core from the cabbage and place the cabbage in the pot with borscht for 3-4 minutes. This important step will make the cabbage leaves easier to separate. Once softened, carefully remove them and set aside. 2. Soaking the clay pot Take a clay pot and fill it with warm water, allowing it to soak. This will help ensure even cooking of the cabbage rolls and add extra flavor. 3. Preparing the filling Wash the onion under cold running water and chop it into small cubes. Heat the oil in a pan, adding 2-3 tablespoons of water to prevent burning. Sauté the onion over medium heat until it becomes translucent. Meanwhile, peel the carrots and peppers. Grate the carrots and chop half of the peppers into cubes. Add the carrots and peppers to the pan with the onions and let them sauté together for 5-7 minutes. 4. Cooking the rice and soy In a separate pot, add the rice and soy, covering them with 300 ml of hot water. Let them boil until all the water is absorbed. This step is crucial for achieving a well-bound filling. 5. Mixing the ingredients Once the rice and soy have expanded, remove them from the heat and mix them with the sautéed vegetables and roasted pepper paste. Add salt, pepper, and thyme to taste. Finely chop the dill and incorporate it into the mixture. 6. Forming the cabbage rolls From the cabbage leaves, form the rolls by placing a tablespoon of filling in each leaf. Roll them tightly and ensure the edges are well sealed. At the bottom of the clay pot, place some chopped cabbage leaves, then layer the rolls, interspersing with slices of bell pepper, dill, and thyme. 7. Cooking the cabbage rolls Add water over the rolls, along with tomato juice, until they are completely covered. On top, place slices of bell pepper, chopped cabbage, a few dill stems, thyme, salt, and pepper. Preheat the oven to 180 degrees Celsius and bake the rolls at high heat for 10 minutes, then reduce the temperature to medium and let them cook for 60-80 minutes, until the cabbage is tender and easily pierced with a fork. 8. Serving The cabbage rolls can be served hot, but they are just as delicious cold, making them perfect for a picnic lunch or family meal. You can add a tablespoon of vegan sour cream or plant-based yogurt for an extra creaminess. Useful tips - Vegetable option: If you don't have enough cabbage, you can fill the rolls with bell peppers, equally delicious! - Stronger flavors: Add spices like sweet or hot paprika, depending on your preferences, to enhance the aroma. - Time-saving: You can prepare the filling a day in advance and store it in the refrigerator to save time on cooking day. Nutritional benefits Post cabbage rolls are rich in fiber, thanks to the fresh vegetables, and provide a good source of complex carbohydrates from rice. Additionally, soy brings valuable plant-based proteins, and borscht contributes to digestive health through its probiotic content. Frequently asked questions 1. Can I use another vegetable instead of cabbage? Yes, you can use vine leaves or kale leaves to add a different flavor. 2. How long can I store the cabbage rolls? The cabbage rolls can be stored in the refrigerator for 3-4 days or frozen for later consumption. 3. Can I adapt the recipe to be gluten-free? Of course! Make sure to use gluten-free rice and check the ingredient labels. Conclusion Post cabbage rolls in blanched cabbage leaves with borscht are more than just a simple dish; they bring together tradition and innovation in a recipe that is sure to become a family favorite. Whether you enjoy them at a festive meal or an ordinary dinner, these rolls are a tasty and healthy choice. Enjoy your meal!

Cabbage rolls in sour borscht for fasting

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