Stuffed Cabbage with Spinach (Vegan) – A Vegetarian Delight
Preparation time: 20 minutes
Cooking time: 60 minutes
Total: 80 minutes
Servings: 6
If you are looking for a simple and quick recipe for stuffed cabbage that combines the fresh taste of vegetables with Romanian tradition, this spinach stuffed cabbage recipe is perfect for you! These vegan stuffed cabbages are not only healthy but also extremely delicious, ideal both warm and cold. I will guide you step by step to achieve a perfect result.
Ingredients:
- 1 kg fresh spinach (or frozen)
- 5 large onions
- 2 carrots
- 300-350 g rice
- 2 tablespoons of tomato paste (or to taste)
- A handful of flour
- Salt, pepper (to taste)
- Grape leaves (about 30-40 leaves)
Preparation:
1. Preparing the ingredients: Start by washing the spinach well. If you are using frozen spinach, make sure it is thawed and drained. Peel the onions and carrots, then finely chop the onion and grate the carrots using a large grater.
2. Blanching the spinach: Boil a pot of lightly salted water. Add the spinach and blanch for 2-3 minutes until tender. Then, remove it and let it cool. After it has cooled, chop it finely.
3. Sautéing the onion and carrot: In a large skillet, add a little oil and sauté half of the chopped onion along with the grated carrots until they become golden and translucent. This step will add a sweet and aromatic flavor to your stuffed cabbage.
4. Filling mixture: In a large bowl, combine the sautéed onion and carrot with the rice, chopped spinach, tomato paste, and spices (salt and pepper) to taste. Mix well to ensure all ingredients are evenly distributed. This is also the time to add any preferred spices, such as dill or thyme, for an even more intense flavor.
5. Adding the remaining onion: After mixing all the ingredients, add the other half of the chopped onion and a handful of flour. The flour will help bind the filling and give it a pleasant texture.
6. Wrapping the stuffed cabbages: Place a grape leaf on a flat surface, put a tablespoon of filling at the base of the leaf, and roll tightly, tucking in the edges to form the cabbages. Continue until you have used all the filling.
7. Boiling the stuffed cabbages: Place the stuffed cabbages in a large pot, one on top of the other, add water (or vegetable broth) until they are covered, and let them simmer on low heat for about 60 minutes. You can also add a few bay leaves for extra flavor.
Personal note: Serving these stuffed cabbages with a spoonful of vegan sour cream or a fresh tomato sauce will turn the meal into an unforgettable culinary experience! Also, if you want to experiment, you can add chopped mushrooms to the filling or replace the rice with quinoa for a healthier option.
These spinach stuffed cabbages are an excellent choice for fasting meals or for any occasion when you want to enjoy a tasty and filling dish. Enjoy your meal!
Preparation time: 20 minutes
Cooking time: 60 minutes
Total: 80 minutes
Servings: 6
If you are looking for a simple and quick recipe for stuffed cabbage that combines the fresh taste of vegetables with Romanian tradition, this spinach stuffed cabbage recipe is perfect for you! These vegan stuffed cabbages are not only healthy but also extremely delicious, ideal both warm and cold. I will guide you step by step to achieve a perfect result.
Ingredients:
- 1 kg fresh spinach (or frozen)
- 5 large onions
- 2 carrots
- 300-350 g rice
- 2 tablespoons of tomato paste (or to taste)
- A handful of flour
- Salt, pepper (to taste)
- Grape leaves (about 30-40 leaves)
Preparation:
1. Preparing the ingredients: Start by washing the spinach well. If you are using frozen spinach, make sure it is thawed and drained. Peel the onions and carrots, then finely chop the onion and grate the carrots using a large grater.
2. Blanching the spinach: Boil a pot of lightly salted water. Add the spinach and blanch for 2-3 minutes until tender. Then, remove it and let it cool. After it has cooled, chop it finely.
3. Sautéing the onion and carrot: In a large skillet, add a little oil and sauté half of the chopped onion along with the grated carrots until they become golden and translucent. This step will add a sweet and aromatic flavor to your stuffed cabbage.
4. Filling mixture: In a large bowl, combine the sautéed onion and carrot with the rice, chopped spinach, tomato paste, and spices (salt and pepper) to taste. Mix well to ensure all ingredients are evenly distributed. This is also the time to add any preferred spices, such as dill or thyme, for an even more intense flavor.
5. Adding the remaining onion: After mixing all the ingredients, add the other half of the chopped onion and a handful of flour. The flour will help bind the filling and give it a pleasant texture.
6. Wrapping the stuffed cabbages: Place a grape leaf on a flat surface, put a tablespoon of filling at the base of the leaf, and roll tightly, tucking in the edges to form the cabbages. Continue until you have used all the filling.
7. Boiling the stuffed cabbages: Place the stuffed cabbages in a large pot, one on top of the other, add water (or vegetable broth) until they are covered, and let them simmer on low heat for about 60 minutes. You can also add a few bay leaves for extra flavor.
Personal note: Serving these stuffed cabbages with a spoonful of vegan sour cream or a fresh tomato sauce will turn the meal into an unforgettable culinary experience! Also, if you want to experiment, you can add chopped mushrooms to the filling or replace the rice with quinoa for a healthier option.
These spinach stuffed cabbages are an excellent choice for fasting meals or for any occasion when you want to enjoy a tasty and filling dish. Enjoy your meal!