Lentil stuffed cabbage rolls with soy

Vegan Cabbage Rolls with Soy - A Flavorful and Traditional Delicacy

Cabbage rolls are an emblematic dish found in many cultures, often associated with moments of celebration and joy. This time, I invite you to discover a delicious and nourishing vegan version made with soy, which will bring a touch of innovation to your table. These vegan cabbage rolls with soy are not only an excellent choice for those observing fasting, but also a tasty option for anyone looking to enjoy a healthy meal.

Preparation time: 30 minutes
Cooking time: 4 hours
Total time: 4 hours and 30 minutes
Servings: 6-8

Ingredients:
- 1 large pickled cabbage
- 2 bags of soy slices (approximately 500 g)
- 4 large onions
- 1 large carrot
- 1 cup of rice (approximately 200 g)
- 1 cup of white wine (optional)
- 200 ml of broth or tomato juice
- 50 ml of sunflower or olive oil
- 1-2 tablespoons of vegetable seasoning
- 1 teaspoon of pepper
- 1 teaspoon of thyme
- 1 teaspoon of sweet paprika
- 2-3 bay leaves
- Salt to taste (if necessary)

Ingredient details:
- Pickled cabbage: Choose a well-fermented cabbage with meaty leaves that provides an authentic taste. If the cabbage is too salty, you can soak it in cold water for 2-3 hours to reduce the saltiness.
- Soy: An excellent source of plant-based protein, it can be found in dried slices. Be sure to boil it well to rehydrate.
- Rice: Choose long-grain rice that absorbs flavors well. Rinse it thoroughly before adding it to the mixture.

Step by step:

1. Preparing the cabbage:
Start by washing the pickled cabbage under cold running water. If it seems too salty, let it soak in water for 2-3 hours. This will help reduce the salt level, ensuring the rolls are not overly salty.

2. Boiling the soy:
In a pot, add the soy slices and cover them with water. Add pepper and vegetable seasoning for flavor. Boil for 15 minutes, then drain the soy in a colander and press to remove excess water. Let it cool, then pass the soy through a meat grinder.

3. Preparing the filling:
In a saucepan, heat the oil. Add the diced onion and sauté for 3-4 minutes until translucent. Add the grated carrot and let it sauté with the onion for another 5 minutes.

Add the rinsed rice and mix well. Pour in a cup of water, add vegetable seasoning, pepper, thyme, and paprika. Let it boil until the water reduces, then remove from heat and let it cool.

4. Assembling the rolls:
On a cutting board, take a cabbage leaf and place a tablespoon of the soy and rice mixture in the middle. Roll the leaf, bringing the edges inward to form a package. Repeat until you finish all the mixture.

5. Cooking the rolls:
In a large pot, place a layer of chopped cabbage on the bottom to prevent the rolls from sticking. Arrange the rolls in layers, sprinkling spices and bay leaves in between. Cover with cabbage leaves and pour in the wine, oil, and water until the rolls are submerged. Cover the pot with a lid.

6. Baking:
Place the pot in a preheated oven at 150 degrees Celsius and let it bake for about 4 hours. Check periodically and add water if necessary. Half an hour before turning off the oven, add the broth or tomato juice, according to preference, for a richer flavor.

Practical tips:
- Quick version: If you're in a hurry, you can use pre-cooked rice or quick-cooking rice to reduce preparation time.
- Add fresh herbs: For an extra flavor boost, add fresh dill or parsley to the filling.
- Serving: These vegan cabbage rolls are delicious served with vegan sour cream or a spicy tomato sauce. They can be accompanied by a fresh summer salad.

Nutritional information:
These vegan cabbage rolls with soy are rich in protein and fiber, with a low-fat content. Each serving contains approximately 250 calories, making them a filling and healthy option. Soy is an excellent source of plant-based protein, and pickled cabbage brings beneficial probiotics for digestion.

Frequently asked questions:
1. Can I use meat instead of soy?
Yes, if you are not fasting, you can replace the soy with minced meat, but adjust the cooking time according to the type of meat.

2. How can I store the rolls?
The rolls store well in the refrigerator in airtight containers for up to 5 days. They can be frozen, but it's recommended to make smaller portions for easier thawing.

3. Can I add other vegetables to the filling?
Absolutely! You can add chopped mushrooms, bell peppers, or zucchini to vary the filling and add more healthy vegetables.

These vegan cabbage rolls with soy are not just a recipe but a tradition passed down through generations. Enjoy them with your loved ones and savor every bite!