Vegetarian stuffed cabbage rolls cooked in a clay pot

Vegetarian stuffed cabbage rolls boiled in a Roman pot – a delicious recipe

Preparing stuffed cabbage rolls is a Romanian tradition full of flavor, and the vegetarian version, with simple and healthy ingredients, is a perfect choice for those who want to enjoy a tasty dish without meat. I will present a simple and quick recipe for vegetarian stuffed cabbage rolls boiled in a Roman pot, which will bring a special taste to your meal. This recipe is for 6 servings and takes about 2 hours to prepare, including preparation and cooking time.

Ingredients:
- 250 g fresh mushrooms
- 1 bell pepper
- 3 medium onions
- 1 leek
- 1 potato
- 8 tablespoons olive oil
- 500 ml tomato juice
- 200 g rice (one coffee cup)
- 1 bunch of parsley (I used frozen parsley)
- salt and pepper to taste
- 4 bay leaves
- 1 sprig of thyme
- 1 large pickled cabbage (about 2-2.5 kg)

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes

Preparation:
1. Start by preparing the vegetables. Clean and wash the bell pepper, onion, leek, potato, and mushrooms. Chop them finely. This step is essential to ensure the filling is homogeneous.

2. In a wok, add the 8 tablespoons of olive oil and heat it gently. Add the onion and bell pepper, sautéing them for 3-4 minutes until they become translucent. Continue with the leek, mushrooms, and potato, stirring constantly until the vegetables release their juices and become slightly caramelized.

3. After the vegetables are sautéed, season them with salt and pepper to taste. Transfer the vegetable mixture to a blender and pulse gently, leaving some larger pieces for texture.

4. In a bowl, rinse the rice well under cold water, then drain it. Add the rice to the bowl with the crushed vegetables and mix well. Add the chopped parsley.

5. Prepare the pickled cabbage leaves. If you soaked them a day before, they should be elastic enough to be easily wrapped. Place a tablespoon of the vegetable and rice filling on each cabbage leaf and carefully wrap the rolls, ensuring they do not come apart during boiling.

6. In the Roman pot, place a sprig of thyme and 4 bay leaves at the bottom. Carefully place the rolls side by side so they do not unravel. Finally, pour the tomato juice mixed with a little water and the 4 tablespoons of olive oil.

7. Cover the Roman pot with a lid and place it in the preheated oven at 180°C for about 1 hour. It is important to check the rolls after 30 minutes, adding a little water if necessary to prevent them from drying out.

Serving suggestions:
Vegetarian stuffed cabbage rolls are excellent served warm, alongside a vegetable sour cream or fresh tomato sauce. You can also add a side of polenta to complete the meal.

Variations:
For an even richer taste, you can add fresh or dried dill to the vegetable filling. You can also experiment with other vegetables, such as carrots or zucchini, to create a diverse filling.

Enjoy your meal! This recipe for vegetarian stuffed cabbage rolls boiled in a Roman pot is not only delicious but also a wonderful way to bring family and friends together around the table.