Lenten stuffed cabbage rolls with pickled cabbage in Philips Multicooker
Welcome to the world of culinary delights! Today we will prepare together a traditional yet modernized recipe that brings a touch of nostalgia to every meal. We will make lentil stuffed cabbage rolls from pickled cabbage, a delicious and comforting dish, perfect to be enjoyed with loved ones. Using the Philips Multicooker, the process becomes quick and easy, and the result will surely be appreciated by everyone.
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 8 (approximately 40 rolls)
Necessary ingredients:
- 1 medium-sized pickled cabbage
- 10 tablespoons of rice
- 4 tablespoons of olive oil
- 2 bunches of green onions (or 1-2 dry onions)
- 1 bunch of fresh or frozen dill
- 150 g canned mushrooms (sliced or whole, in brine)
- 1 large carrot
- Salt, pepper, sweet paprika, thyme, tarragon (to taste)
- 3 bay leaves
- 15 black peppercorns
- Tomato paste or tomato juice (to preference)
- 2 bell peppers (frozen or fresh, diced)
- 4-5 frozen or fresh tomatoes
- Optional: nuts, raisins for a more complex flavor
Step 1: Preparing the ingredients
We start by separating the leaves of pickled cabbage from the core. Place them in a bowl of cold water, where you will let them soak for about 1 hour. This step is essential to reduce the acidity of the cabbage, but you can adjust the time according to your preferences.
Meanwhile, clean the onion and chop it finely. You can use green onion for a fresher taste, or dry onion for a more intense aroma. Dice the bell pepper into small cubes, and grate the carrot on a fine grater. If you have canned mushrooms, make sure to chop them very finely for them to integrate perfectly into the filling mixture.
Step 2: Preparing the filling
In a large skillet, heat the olive oil over medium heat. Add the onion and carrot, sauté them for about 5 minutes, stirring constantly to avoid burning. Add the chopped mushrooms and the well-washed rice, stirring continuously.
After 10 minutes, pour in about 100 ml of warm water mixed with 1-2 tablespoons of tomato paste or juice. Continue to stir, adding the spices: salt, pepper, sweet paprika, thyme, and tarragon, to taste.
When the mixture is well combined, turn off the heat and add the chopped dill. Let it cool slightly before starting to fill the cabbage leaves.
Step 3: Filling the rolls
Cut the core of the cabbage into 2-3 pieces, depending on the desired size of the rolls. Start by taking a cabbage leaf and, using a spoon, place a portion of the prepared filling. Wrap the leaf around the filling, making sure it is well sealed. Repeat this process until all the cabbage leaves are filled.
In a cooking pot, chop the remaining cabbage leaves finely and place them at the bottom of the pot to prevent the rolls from sticking. Arrange the rolls in rows, interspersed with diced bell pepper, peppercorns, and bay leaves. On top, place halved tomatoes and the remaining chopped cabbage.
Step 4: Cooking the rolls
Add 1.5 liters of liquid (a mix of warm water, tomato juice, and tomato paste to taste) over the rolls. If you prefer them juicier, feel free to add up to 2 liters of liquid. Close the lid of the Philips Multicooker and set the STEW program for 1 hour and 30 minutes.
Step 5: Serving
After the program is finished, let the rolls cool for a few minutes before serving. They can be enjoyed plain or with a spoonful of sour cream (for those not fasting) or with a fresh salad on the side.
Helpful tips:
1. Cabbage: Choose a quality pickled cabbage that is not too salty or too sour. You can check by tasting a leaf.
2. Filling: You can experiment with different types of rice or add extra vegetables to the filling, like grated carrot or zucchini.
3. Flavors: Adding nuts or raisins to the filling can bring an interesting sweet-spicy flavor.
4. Storage: The rolls can be kept in the fridge for a few days and are even tastier the next day when the flavors have melded.
Nutritional benefits:
These lentil stuffed rolls are rich in fiber from the cabbage and vegetables, while the rice provides complex carbohydrates, ideal for energy. Additionally, mushrooms add a boost of plant-based protein.
Frequently asked questions:
1. Can I use fresh cabbage? Although the traditional recipe uses pickled cabbage, you can use fresh cabbage, but you will need to blanch it to soften it.
2. How can I prevent the rolls from sticking? Make sure to place a layer of chopped cabbage at the bottom of the pot and use enough liquid.
3. What can I use instead of rice? Quinoa or bulgur are excellent alternatives for a gluten-free version.
Lenten stuffed cabbage rolls are not just a tasty dish, but also a way to bring the family together at the table. So embrace the tradition and enjoy every bite!
Welcome to the world of culinary delights! Today we will prepare together a traditional yet modernized recipe that brings a touch of nostalgia to every meal. We will make lentil stuffed cabbage rolls from pickled cabbage, a delicious and comforting dish, perfect to be enjoyed with loved ones. Using the Philips Multicooker, the process becomes quick and easy, and the result will surely be appreciated by everyone.
Preparation time: 30 minutes
Cooking time: 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 8 (approximately 40 rolls)
Necessary ingredients:
- 1 medium-sized pickled cabbage
- 10 tablespoons of rice
- 4 tablespoons of olive oil
- 2 bunches of green onions (or 1-2 dry onions)
- 1 bunch of fresh or frozen dill
- 150 g canned mushrooms (sliced or whole, in brine)
- 1 large carrot
- Salt, pepper, sweet paprika, thyme, tarragon (to taste)
- 3 bay leaves
- 15 black peppercorns
- Tomato paste or tomato juice (to preference)
- 2 bell peppers (frozen or fresh, diced)
- 4-5 frozen or fresh tomatoes
- Optional: nuts, raisins for a more complex flavor
Step 1: Preparing the ingredients
We start by separating the leaves of pickled cabbage from the core. Place them in a bowl of cold water, where you will let them soak for about 1 hour. This step is essential to reduce the acidity of the cabbage, but you can adjust the time according to your preferences.
Meanwhile, clean the onion and chop it finely. You can use green onion for a fresher taste, or dry onion for a more intense aroma. Dice the bell pepper into small cubes, and grate the carrot on a fine grater. If you have canned mushrooms, make sure to chop them very finely for them to integrate perfectly into the filling mixture.
Step 2: Preparing the filling
In a large skillet, heat the olive oil over medium heat. Add the onion and carrot, sauté them for about 5 minutes, stirring constantly to avoid burning. Add the chopped mushrooms and the well-washed rice, stirring continuously.
After 10 minutes, pour in about 100 ml of warm water mixed with 1-2 tablespoons of tomato paste or juice. Continue to stir, adding the spices: salt, pepper, sweet paprika, thyme, and tarragon, to taste.
When the mixture is well combined, turn off the heat and add the chopped dill. Let it cool slightly before starting to fill the cabbage leaves.
Step 3: Filling the rolls
Cut the core of the cabbage into 2-3 pieces, depending on the desired size of the rolls. Start by taking a cabbage leaf and, using a spoon, place a portion of the prepared filling. Wrap the leaf around the filling, making sure it is well sealed. Repeat this process until all the cabbage leaves are filled.
In a cooking pot, chop the remaining cabbage leaves finely and place them at the bottom of the pot to prevent the rolls from sticking. Arrange the rolls in rows, interspersed with diced bell pepper, peppercorns, and bay leaves. On top, place halved tomatoes and the remaining chopped cabbage.
Step 4: Cooking the rolls
Add 1.5 liters of liquid (a mix of warm water, tomato juice, and tomato paste to taste) over the rolls. If you prefer them juicier, feel free to add up to 2 liters of liquid. Close the lid of the Philips Multicooker and set the STEW program for 1 hour and 30 minutes.
Step 5: Serving
After the program is finished, let the rolls cool for a few minutes before serving. They can be enjoyed plain or with a spoonful of sour cream (for those not fasting) or with a fresh salad on the side.
Helpful tips:
1. Cabbage: Choose a quality pickled cabbage that is not too salty or too sour. You can check by tasting a leaf.
2. Filling: You can experiment with different types of rice or add extra vegetables to the filling, like grated carrot or zucchini.
3. Flavors: Adding nuts or raisins to the filling can bring an interesting sweet-spicy flavor.
4. Storage: The rolls can be kept in the fridge for a few days and are even tastier the next day when the flavors have melded.
Nutritional benefits:
These lentil stuffed rolls are rich in fiber from the cabbage and vegetables, while the rice provides complex carbohydrates, ideal for energy. Additionally, mushrooms add a boost of plant-based protein.
Frequently asked questions:
1. Can I use fresh cabbage? Although the traditional recipe uses pickled cabbage, you can use fresh cabbage, but you will need to blanch it to soften it.
2. How can I prevent the rolls from sticking? Make sure to place a layer of chopped cabbage at the bottom of the pot and use enough liquid.
3. What can I use instead of rice? Quinoa or bulgur are excellent alternatives for a gluten-free version.
Lenten stuffed cabbage rolls are not just a tasty dish, but also a way to bring the family together at the table. So embrace the tradition and enjoy every bite!
Ingredients
- a small pickled cabbage - 10 tablespoons of rice - 4 tablespoons of olive oil - 2 bunches of green onions (1-2 pieces of dry onion) - frozen dill (a bunch fresh) - 150 g sliced mushrooms in a jar (in brine) - a medium carrot - salt, pepper, sweet paprika, thyme, tarragon to taste - 3 bay leaves - 15 black peppercorns - tomato paste, tomato juice - frozen bell pepper cubes (2 pieces of fresh bell pepper) - frozen tomatoes (4-5 fresh tomatoes) OPTIONAL YOU CAN ADD IN THE MIX ELINA, NUTS AND RAISINS