Stuffed cabbage with mashed potatoes, mushrooms, and vegetables - fasting dish.

Name: Stuffed cabbage with mashed potatoes, mushrooms, and vegetables - fasting dish. - stefania D.
Ingredients: 1 cup mashed 4 tablespoons rice 2 onions 1 carrot 1 slice celery 500g mushrooms [I used 300g champignon + a jar; chopped] 1 red bell pepper 2 green onions 200ml oil 100ml tomato puree 8 small cabbages that you can hold in your palm [I used both pickled and green] 2 tomatoes peppercorns dill thyme salt pepper 2 b

Season - Stuffed cabbage with mashed potatoes, mushrooms, and vegetables - fasting dish. by stefania D. - Recipia

Delicious recipe for Stuffed Cabbage with cornmeal, mushrooms, and vegetables – a perfect choice for a fasting lunch! Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 8 servings Stuffed cabbage is a traditional recipe, cherished by many generations, that reminds us of festive meals and moments spent with loved ones. This version of stuffed cabbage with cornmeal, mushrooms, and vegetables is not only delicious but also an excellent example of fasting food, with a rich mix of flavors and textures. Cornmeal, a less common ingredient in modern recipes, adds a distinctive taste and pleasant consistency. Necessary ingredients: - 1 cup cornmeal (coarse ground corn) - 4 tablespoons rice - 2 medium onions - 1 carrot - 1 slice of celery - 500 g mushrooms (300 g fresh champignon and 200 g from a jar, chopped) - 1 red bell pepper - 2 green onions - 200 ml sunflower oil or olive oil - 100 ml tomato paste - 8 small cabbages (the size of a palm, both green and pickled can be used) - 2 tomatoes - Peppercorns - Fresh dill - Fresh thyme (if available) - Salt and pepper - 2 bay leaves Step by step to achieve perfect stuffed cabbage: 1. Preparing the cornmeal and rice: Wash the cornmeal in several waters until the water runs clear and only the yellow part remains. This step is essential to remove impurities and achieve a clean taste. After washing the cornmeal, add the washed rice and soak them in warm water for a few hours. This process will help reduce cooking time. 2. Preparing the vegetables: Wash the vegetables. Peel and grate the carrot, and chop the onion and red bell pepper finely. This stage is crucial to release the aroma of the vegetables, which will add flavor to the filling. 3. Sautéing the vegetables: In a large skillet, add the oil and heat it over medium heat. Add the onion, bell pepper, and carrot and sauté for 5-7 minutes until they become soft. Then, add the sliced mushrooms and continue to sauté for another 2-3 minutes. Now it’s time to add salt, pepper, and paprika to intensify the flavors. 4. Adding the cornmeal and rice: In the skillet, add the cornmeal and drained rice, mixing well to combine the ingredients. Sauté them together for 2 minutes, then add the tomato paste. Mix everything until the composition becomes homogeneous, then remove from heat. 5. Filling the cabbage: Choose the cabbages and carefully hollow them out, leaving some leaves intact for filling. Use the hollowed-out cabbage to add to the baking dish. Fill each cabbage leaf with the cornmeal and vegetable mixture, being careful not to overfill to avoid tearing. 6. Arranging in the baking dish: Place the stuffed cabbages in a deep baking dish. Between each cabbage, place a few peppercorns and a slice of tomato. This detail not only adds a pleasant appearance but also a fresh taste. Add the hollowed cabbage and bay leaves to the dish, drizzle everything with oil, and add a cup of water. Generously sprinkle fresh dill and thyme for extra flavor. 7. Baking: Cover the dish with aluminum foil and place it in a preheated oven at 180 degrees Celsius. Let it bake for one hour. After this interval, remove the foil and allow the cabbages to brown for 10-15 minutes until they develop a beautiful and appetizing crust. Practical tips: - Choosing the cabbage: If using pickled cabbage, make sure to rinse it well to reduce the salt, which could affect the final taste of the dish. - Vegetarian option: This recipe can be adapted to include other vegetables of your choice, such as zucchini or eggplant, to add texture and flavor. - Serving: Stuffed cabbage is served warm, alongside a fresh summer salad or a yogurt sauce with dill, which will perfectly complement the flavors. Nutritional benefits: This recipe is rich in nutrients due to the fresh vegetables and cornmeal, providing complex carbohydrates and protein. It is a healthy choice for a light lunch, offering a feeling of fullness without adding many calories. Frequently asked questions: - Can I use another type of rice? Yes, you can use any type of rice you prefer, but long-grain rice will provide a fluffier texture. - What can I do with leftover cabbage? You can use the remaining cabbage to make a delicious soup or a fresh cabbage salad. - How can I adapt the recipe to make it spicier? Add chopped hot pepper to the filling or spicy seasonings to intensify the flavors. In conclusion, stuffed cabbage with cornmeal, mushrooms, and vegetables is more than just a simple recipe – it is a journey of flavors and a wonderful way to savor culinary tradition in a modern version. Enjoy your meal!

Ingredients

1 cup mashed 4 tablespoons rice 2 onions 1 carrot 1 slice celery 500g mushrooms [I used 300g champignon + a jar
chopped] 1 red bell pepper 2 green onions 200ml oil 100ml tomato puree 8 small cabbages that you can hold in your palm [I used both pickled and green] 2 tomatoes peppercorns dill thyme salt pepper 2 b

Stuffed cabbage with mashed potatoes, mushrooms, and vegetables - fasting dish.

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