Lenten stuffed cabbage rolls with mushrooms

Stuffed cabbage rolls with mushrooms - a delicious and comforting recipe

Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Total time: 3 hours
Servings: 6-8

Cabbage rolls are a symbol of culinary tradition, loved and appreciated by generations. This recipe for stuffed cabbage rolls with mushrooms is not only a tasty option but also an excellent choice for vegetarians. Moreover, it is a perfect way to enjoy the rich flavors of vegetables and rice, all wrapped in delicate pickled cabbage leaves. Whether you prepare them for a family meal or a special occasion, these cabbage rolls will bring a smile to the faces of your loved ones.

Ingredients:
- 2 pickled cabbages
- 250 g rice
- 200 ml oil
- 3 medium onions
- 2 bell peppers (preferably one red and one green for a colorful appearance)
- 500 g mushrooms (or the alternative vegetable option mentioned above)
- 3 tomatoes
- 1-2 tablespoons dried thyme
- Salt, pepper to taste
- 1 cup of water
- 1-2 tablespoons of tomato paste (optional)

Preparing the cabbage rolls is a simple process, but it requires a bit of patience and attention to detail. Let’s get started!

Step 1: Preparing the cabbage leaves
The first step is to prepare the cabbage leaves for stuffing. If you are using pickled cabbage, make sure it is soft enough and easy to handle. If the leaves are too thick, you can dip them in hot water for a few minutes to soften them. While preparing the leaves, slice the remaining cabbage into thin strips, which will be used as a base for the rolls.

Step 2: Sautéing the vegetables
In a large skillet, add the oil and sauté the finely chopped onion until it becomes translucent. Then, add the diced bell pepper and cleaned, chopped mushrooms. At this stage, you can let your creativity run wild! If you wish, you can also add other vegetables such as carrots or celery for an even more complex flavor. Let the vegetables sweat for about 15 minutes, stirring occasionally.

Step 3: Adding the rice
After the vegetables have sweated, rinse the rice in cold water and add it to the skillet. Gently stir so that the rice combines with the vegetables. Also, add a cup of water and the spices for the cabbage rolls (thyme, salt, pepper). Let it boil for another 5 minutes until the rice absorbs some of the liquid. This is an essential step, as the rice will not fully cook at this stage but will continue to cook in the rolls.

Step 4: Filling the cabbage leaves
Now, we are ready to fill the cabbage leaves! Take a cabbage leaf, place a tablespoon of the rice and vegetable mixture near the bottom edge of the leaf. Carefully roll it up, folding the side edges to prevent the filling from leaking out. Repeat the process until you finish all the leaves and the mixture.

Step 5: Assembling the cabbage rolls
In a large pot, place a layer of chopped cabbage at the bottom to prevent the rolls from sticking. Then, layer the cabbage rolls, alternating with chopped cabbage, a few slices of fresh tomatoes, and a little tomato paste if you want to add a touch of acidity. This will enhance the flavor and contribute to a more balanced taste.

Step 6: Boiling the cabbage rolls
Fill the pot with water up to the level of the rolls and place it over medium heat. Cover and let it boil for two and a half hours. It is important to check occasionally if the rolls have stuck to the bottom of the pot and to add water if necessary.

Helpful tips:
- If you want to make the rolls even more aromatic, you can add a few peppercorns and bay leaves to the water.
- Serve the cabbage rolls with a spoonful of vegan sour cream or polenta for a truly comforting meal.
- These rolls are also perfect for freezing, so you can prepare a larger quantity and keep them for a day when you don’t have time to cook.

Nutritional information (per serving):
- Calories: approximately 250
- Protein: 5g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 7g

Variations:
If you want to experiment, replace the mushrooms with 2 grated carrots, a small celery, or a handful of soy granules, blanched and well-drained. These options will provide an interesting texture and a different, yet equally delicious, flavor!

Frequently asked questions:
1. Can I use fresh cabbage instead of pickled cabbage?
Although traditional cabbage rolls are made with pickled cabbage, you can use fresh cabbage, but you will need to blanch it beforehand to soften it.

2. Is it possible to boil the cabbage rolls in a pressure cooker?
Absolutely! Using a pressure cooker will significantly reduce the cooking time to about 45 minutes.

3. What can I do with leftover cabbage?
Leftover cabbage can be used to make salads, soups, or added to other dishes, such as stews.

In conclusion, stuffed cabbage rolls with mushrooms are an inspired choice for any meal, bringing a delicate taste and pleasant texture. They are not only nutritious but also full of flavor, offering a true feast for the senses. Experiment with different ingredients and variations, and your family and friends will be delighted with the final result. Enjoy your meal!