Vegetarian stuffed cabbage rolls with brown rice and beetroot in Philips Multicooker
Who doesn't love the aroma and taste of stuffed cabbage rolls? These delicious cabbage rolls are not only a beloved culinary tradition but also a wonderful way to bring family and friends together around the table. In the vegetarian version, this recipe for cabbage rolls with brown rice and beetroot is not only delicious but also healthy, providing a rich source of nutrients and fiber.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8
Ingredients:
- 1 medium-sized pickled cabbage
- 10 tablespoons of brown rice
- 4 tablespoons of olive oil (or other vegetable oil)
- 2 onions (you can also use green onions)
- 1 bunch of fresh or frozen dill
- 1 carrot
- 1 small beetroot
- Salt (to taste)
- Freshly ground pepper (to taste)
- Sweet paprika (to taste)
- Thyme (to taste)
- Tarragon (to taste)
- 4 bay leaves
- A few black peppercorns
- Tomato paste (to taste)
- Tomato juice (to taste)
A bit of history:
Stuffed cabbage rolls have a rich history and are considered a symbol of hospitality and culinary tradition in many cultures. Whether filled with meat, rice, or vegetables, each recipe carries the mark of the region it comes from. In this vegetarian recipe, we included beetroot as a main ingredient, giving them a vibrant hue and a slightly sweet taste that balances the acidity of the pickled cabbage.
Step by step:
1. Preparing the cabbage:
Start by carefully separating the cabbage leaves from the core. It is important to choose a quality pickled cabbage that is not too salty. If you have very sour cabbage, you can soak it in cold water for 30 minutes to reduce its acidity.
2. Preparing the filling:
Wash the beetroot well, peel it, and grate it using a large grater. Peel, wash, and finely chop the carrot and onion. I recommend using a blender to achieve a uniform texture.
3. Sautéing the vegetables:
In the Philips Multicooker, add the olive oil and activate the sauté function. Add the onion and carrot and sauté for about 10 minutes, stirring constantly. If you notice they are sticking to the bottom, you can add a little warm water to hydrate them.
4. Adding the rice:
Once the onion becomes translucent, add the washed brown rice and mix well. Then, add the grated beetroot, salt, pepper, sweet paprika, thyme, tarragon, and chopped dill. Mix everything well and let the mixture cool down.
5. Filling the cabbage leaves:
Cut the core of the cabbage leaves to make them easier to roll. Fill each leaf with about 1-2 tablespoons of the rice and vegetable mixture, then roll the leaf, tucking in the edges to keep the filling inside.
6. Arranging the rolls:
Chop the remaining cabbage well and place it at the bottom of the Philips Multicooker pot. Arrange the stuffed cabbage rolls side by side, sprinkling a few peppercorns and bay leaves between them. On top, place the remaining chopped cabbage.
7. Preparing the sauce:
In a bowl, mix warm water, tomato paste, and tomato juice to taste. This sauce will add moisture to the cabbage rolls during cooking. Cover the rolls with this liquid, ensuring they do not dry out.
8. Cooking the rolls:
Close the lid of the Philips Multicooker and set the STEW program for 2 hours. Make sure you have set the pressure correctly. After the program ends, let the rolls rest for a few minutes before opening the lid.
9. Serving:
The vegetarian cabbage rolls are served hot, alongside a portion of plant-based sour cream or a fresh summer salad. You can also add a drizzle of olive oil for extra flavor.
Practical tips:
- Use quality pickled cabbage from a reliable source. Well-fermented cabbage will provide better flavor to the rolls.
- Brown rice is an excellent choice, being rich in fiber and nutrients. You can experiment with other types of rice, but cooking times may vary.
- If you want a spicier version, you can add chopped hot peppers to the filling.
Frequently asked questions:
1. Can I use fresh cabbage instead of pickled cabbage?
Although pickled cabbage offers a distinct taste, you can use fresh cabbage, but you will need to blanch it before use.
2. How can I store leftover rolls?
The rolls keep well in the fridge in airtight containers and can be consumed for 3-4 days. They can also be frozen for later enjoyment.
3. What other recipes can I try with beetroot?
Beetroot is a versatile ingredient. You can try salads with roasted beetroot, beetroot hummus, or beetroot cream soups.
This recipe for vegetarian stuffed cabbage rolls with brown rice and beetroot is not only a delicious choice but also a healthy option for family meals. So, don't hesitate, gather your ingredients and enjoy a culinary experience full of flavor and aroma! Enjoy your meal!
Who doesn't love the aroma and taste of stuffed cabbage rolls? These delicious cabbage rolls are not only a beloved culinary tradition but also a wonderful way to bring family and friends together around the table. In the vegetarian version, this recipe for cabbage rolls with brown rice and beetroot is not only delicious but also healthy, providing a rich source of nutrients and fiber.
Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Number of servings: 6-8
Ingredients:
- 1 medium-sized pickled cabbage
- 10 tablespoons of brown rice
- 4 tablespoons of olive oil (or other vegetable oil)
- 2 onions (you can also use green onions)
- 1 bunch of fresh or frozen dill
- 1 carrot
- 1 small beetroot
- Salt (to taste)
- Freshly ground pepper (to taste)
- Sweet paprika (to taste)
- Thyme (to taste)
- Tarragon (to taste)
- 4 bay leaves
- A few black peppercorns
- Tomato paste (to taste)
- Tomato juice (to taste)
A bit of history:
Stuffed cabbage rolls have a rich history and are considered a symbol of hospitality and culinary tradition in many cultures. Whether filled with meat, rice, or vegetables, each recipe carries the mark of the region it comes from. In this vegetarian recipe, we included beetroot as a main ingredient, giving them a vibrant hue and a slightly sweet taste that balances the acidity of the pickled cabbage.
Step by step:
1. Preparing the cabbage:
Start by carefully separating the cabbage leaves from the core. It is important to choose a quality pickled cabbage that is not too salty. If you have very sour cabbage, you can soak it in cold water for 30 minutes to reduce its acidity.
2. Preparing the filling:
Wash the beetroot well, peel it, and grate it using a large grater. Peel, wash, and finely chop the carrot and onion. I recommend using a blender to achieve a uniform texture.
3. Sautéing the vegetables:
In the Philips Multicooker, add the olive oil and activate the sauté function. Add the onion and carrot and sauté for about 10 minutes, stirring constantly. If you notice they are sticking to the bottom, you can add a little warm water to hydrate them.
4. Adding the rice:
Once the onion becomes translucent, add the washed brown rice and mix well. Then, add the grated beetroot, salt, pepper, sweet paprika, thyme, tarragon, and chopped dill. Mix everything well and let the mixture cool down.
5. Filling the cabbage leaves:
Cut the core of the cabbage leaves to make them easier to roll. Fill each leaf with about 1-2 tablespoons of the rice and vegetable mixture, then roll the leaf, tucking in the edges to keep the filling inside.
6. Arranging the rolls:
Chop the remaining cabbage well and place it at the bottom of the Philips Multicooker pot. Arrange the stuffed cabbage rolls side by side, sprinkling a few peppercorns and bay leaves between them. On top, place the remaining chopped cabbage.
7. Preparing the sauce:
In a bowl, mix warm water, tomato paste, and tomato juice to taste. This sauce will add moisture to the cabbage rolls during cooking. Cover the rolls with this liquid, ensuring they do not dry out.
8. Cooking the rolls:
Close the lid of the Philips Multicooker and set the STEW program for 2 hours. Make sure you have set the pressure correctly. After the program ends, let the rolls rest for a few minutes before opening the lid.
9. Serving:
The vegetarian cabbage rolls are served hot, alongside a portion of plant-based sour cream or a fresh summer salad. You can also add a drizzle of olive oil for extra flavor.
Practical tips:
- Use quality pickled cabbage from a reliable source. Well-fermented cabbage will provide better flavor to the rolls.
- Brown rice is an excellent choice, being rich in fiber and nutrients. You can experiment with other types of rice, but cooking times may vary.
- If you want a spicier version, you can add chopped hot peppers to the filling.
Frequently asked questions:
1. Can I use fresh cabbage instead of pickled cabbage?
Although pickled cabbage offers a distinct taste, you can use fresh cabbage, but you will need to blanch it before use.
2. How can I store leftover rolls?
The rolls keep well in the fridge in airtight containers and can be consumed for 3-4 days. They can also be frozen for later enjoyment.
3. What other recipes can I try with beetroot?
Beetroot is a versatile ingredient. You can try salads with roasted beetroot, beetroot hummus, or beetroot cream soups.
This recipe for vegetarian stuffed cabbage rolls with brown rice and beetroot is not only a delicious choice but also a healthy option for family meals. So, don't hesitate, gather your ingredients and enjoy a culinary experience full of flavor and aroma! Enjoy your meal!