Cabbage rolls for fasting

Lentil rolls with soy and vegetables

Who doesn’t love the unmistakable aroma of stuffed cabbage rolls? This recipe for lentil rolls, delicious and healthy, is perfect for the days when we want to enjoy a traditional dish, but without meat. With a savory mix of vegetables and soy cubes, this recipe will not only delight your taste buds but also provide important nutritional benefits.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8

Ingredients

- 200 g soy cubes
- 2 pickled cabbages (1.5-2 kg each)
- 200 g rice
- 2 carrots
- 4 onions
- 1 fresh or frozen bell pepper
- Optional: a few champignon mushrooms or 2 teaspoons of mushroom concentrate
- 100 ml ketchup
- 300 ml broth
- 20 ml oil
- 1 bunch of dill and parsley (or dried herbs)
- Paprika, pepper, thyme, bay leaves, salt

Preparation steps

1. Preparing the ingredients
Start by peeling the onion and carrots. Chop the onion finely and grate the carrots on a large grater. These ingredients will add sweetness and flavor to your rolls. If you want a more intense taste, you can sauté them longer, but we recommend keeping them slightly crunchy to maintain texture.

2. Rehydrating the soy cubes
Soak the soy cubes in 0.5 liters of boiling water. This step is essential as it helps to rehydrate the soy and gives it a more pleasant texture. Let them sit for 15-20 minutes.

3. Sautéing the vegetables
In a non-stick pan, add the oil and sauté the onion and carrots. At some point, add a little water to prevent the vegetables from burning. Once softened, add the washed rice and 100 ml of broth. Cover with a lid and let it simmer on low heat until the rice absorbs the liquid and becomes slightly fluffy. Season with salt, pepper, thyme, ketchup, and, optionally, chopped mushrooms or mushroom concentrate.

4. Preparing the soy
After the soy cubes have rehydrated, gently squeeze out the excess water and blend them for 10-12 seconds in small batches. You can also use a meat grinder if you prefer a coarser texture.

5. Mixing the composition
Place the blended soy in the bowl with the rice and vegetable mixture. Add the finely chopped herbs and mix well. Make sure all the ingredients are well homogenized so that the rolls have a uniform taste.

6. Preparing the cabbage
Cut the cabbage leaves into suitable pieces, making sure to remove the stems. This step is important to make the rolls easier to wrap.

7. Wrapping the rolls
Take a portion of the rice and soy mixture and place it on a cabbage leaf. Wrap the roll, folding in the ends so that the filling does not come out. Repeat the process until you finish all the ingredients.

8. Arranging the rolls in the pot
Arrange the rolls radially in a large pot. Between them, you can place strips of bell pepper for added flavor and color. In the center, add the remaining chopped bell pepper, shredded cabbage, and 4-5 bay leaves. This layer of cabbage will help keep the rolls moist during cooking.

9. Cooking the rolls
Cover the rolls with a layer of shredded cabbage, then pour the broth and water, just enough to cover them slightly. Bring the rolls to a boil on the stove, then transfer the pot to a preheated oven at 180°C. Let them simmer for about 40 minutes.

10. Checking the rolls
Halfway through the cooking time, check if the liquid has not reduced too much. If necessary, add a little hot water, broth, or, if you like, a little sauerkraut juice. This will keep the rolls juicy and full of flavor.

11. Serving the rolls
Once the rolls are ready, carefully remove them to a platter. Garnish with bay leaves and strips of bell pepper for an attractive appearance. Serve them warm, with a side of polenta and vegan sour cream or tomato sauce, if you prefer.

Practical tips

- Spice variations: Feel free to experiment with different spices. You can also add cumin or coriander for a more exotic flavor.
- Types of rice: Use long-grain rice or sushi rice for a stickier texture that will help the rolls hold together better.
- The oil: You can use olive oil for a more intense flavor.

Nutritional benefits

Lentil rolls are an excellent source of plant protein thanks to the soy cubes, while the rice and vegetables add essential fiber and vitamins. These rolls are low in calories, making them a perfect option for a healthy lunch or dinner.

Frequently asked questions

- Can I use fresh cabbage?
It is recommended to use pickled cabbage for a more intense flavor, but you can use fresh cabbage. In this case, you will need to blanch it a little to make it more pliable.

- What other ingredients can I add?
You can experiment with different vegetables like zucchini or eggplant, or you can replace the rice with quinoa or bulgur.

- Can I freeze the rolls?
Yes, the rolls can be frozen. Make sure to let them cool completely before placing them in airtight containers.

A personal note

This recipe for lentil rolls reminds me of family meals from my childhood, when we all gathered around the table to enjoy traditional dishes. Every bite is an explosion of memories and nostalgia. I encourage you to cook these rolls with love and share them with your loved ones.

I hope this recipe inspires you and that you manage to make delicious rolls that will delight not only your taste buds but also your soul. Enjoy your meal!