Lenten stuffed cabbage rolls

Name: Lenten stuffed cabbage rolls - Beatrice B.
Ingredients: 100ml sunflower oil; 1 dried onion; 1 red onion; 1 bunch of green onions; 1 small leek; 1 carrot; 1 small celery; 1 parsley; 1 can of tomatoes in juice; 1; 2 tablespoons of broth or 1 tablespoon of paprika; herbs (dill; parsley); spices (salt; pepper; thyme); 1/2 teaspoon of sugar; 2 cups of rice; pickled cabbage or vine leaves; 1 cup of tomato juice.

Sezon - Lenten stuffed cabbage rolls by Beatrice B. - Recipia

Lenten Cabbage Rolls with Flavorful Filling: A Traditional and Tasty Recipe Who doesn't love cabbage rolls? This iconic dish, wrapped in tender leaf blankets, reminds us of family meals, traditions, and the joy of sharing special moments with loved ones. Today, we will explore a delicious recipe for lentil cabbage rolls that is not only easy to prepare but also healthy and full of flavors. Let's get cooking! Preparation time: 30 minutes Cooking time: 1 hour Total time: 1 hour and 30 minutes Number of servings: 6-8 servings Ingredients - 100 ml sunflower oil - 1 dry onion - 1 red onion - 1 bunch of green onions - 1 small leek - 1 carrot - 1 small celery root - 1 parsley root - 1 can of tomatoes in juice (approximately 400 g) - 1-2 tablespoons of tomato paste or 1 tablespoon of paprika - Fresh herbs (dill, parsley) - Spices (salt, pepper, thyme) - ½ teaspoon of sugar - 2 cups of rice (choose round-grain rice for better texture) - Sauerkraut or vine leaves - 1 cup of tomato juice A Little Story of Cabbage Rolls Cabbage rolls are a symbol of unity and culinary tradition, lovingly prepared in many cultures. Over time, each family has developed its own recipe, adding secret ingredients and personal techniques. Lenten cabbage rolls are a slightly lighter version, but just as tasty, combining the flavors of vegetables with the hearty texture of rice. Step-by-Step Preparation 1. Preparing the Ingredients: Start by washing all the vegetables. Chop the onions (dry, red, and green) very finely. Grate the carrot, celery, and leek using a fine grater. 2. Sautéing the Vegetables: In a large pot, heat the sunflower oil. Add the dry onion, red onion, and green onion, stirring for 3-4 minutes until they become translucent. This step is essential for developing the flavors. 3. Adding the Root Vegetables: Add the grated carrot, celery, and leek, and continue to sauté for another 5-7 minutes, stirring constantly. Here, you can also add ½ teaspoon of sugar to balance the acidity of the tomatoes that will be added next. 4. Including the Tomatoes: If using whole tomatoes, mash them with a fork before adding them to the pot. Add the tomatoes, tomato paste, and 1 glass of water. Let the mixture simmer for 10-15 minutes. The aroma will fill the entire kitchen! 5. Adding the Rice: Rinse the rice and add it to the pot along with the spices (salt, pepper, thyme) and finely chopped herbs. Mix well to combine all the ingredients. If the mixture is too liquid, let it cook for a few more minutes, stirring frequently to prevent sticking. 6. Cooling the Filling: Once the mixture is ready, let it cool slightly. This step is important for shaping the cabbage rolls without falling apart. 7. Preparing the Cooking Pot: In a large pot, place a sprig of thyme at the bottom and cover it with finely chopped cabbage. This will add extra flavor and prevent the rolls from sticking to the bottom. 8. Wrapping the Cabbage Rolls: Using the sauerkraut leaves, take a small amount of the cooled filling and form the rolls, carefully wrapping them. Place them in the pot, one next to the other. 9. Adding the Tomato Juice: Pour the tomato juice over the cabbage rolls, then add a cup of water. Cover with chopped cabbage and let them cook in the oven on low heat for about an hour. 10. Serving: The cabbage rolls are served hot, but they are just as good cold. Arrange them on a platter and, for extra flavor, add a portion of steaming polenta next to them. Practical Tips - Choosing the Right Rice: Use round-grain rice, which is richer in starch. This will help bind the ingredients and provide a pleasant texture to the rolls. - Variations: If you don't have sauerkraut, you can use vine leaves. The rolls will have a different flavor, but just as delicious. - For More Aroma: You can add a few peppercorns or bay leaves to the pot with the rolls for a more intense flavor. - For Winter: If you have leftover filling and no more room in the pot, you can shape rolls in vine leaves. These can be frozen without any issues. Nutritional Values Lenten cabbage rolls are a healthy choice, rich in fiber and vitamins due to the vegetables and rice. A serving of cabbage rolls contains approximately 250-300 calories, depending on the amount of oil used and the filling. They are ideal for a balanced diet, providing essential nutrients and energy. Frequently Asked Questions 1. Can I use long-grain rice? - It is recommended to use round-grain rice for a better texture. 2. Can I substitute sauerkraut? - Yes, you can use vine leaves or fresh cabbage, but the taste will be different. 3. How can I make the rolls juicier? - Make sure to add enough tomato juice and water to the pot. You can check from time to time and add water if necessary. 4. How do I store cabbage rolls? - Cabbage rolls can be stored in the fridge for 3-4 days or frozen for later use. Now that you have all the necessary information, you are ready to start cooking! Don't forget to share this recipe with friends and family to keep the tradition alive and bring joy around the table. Enjoy your meal!

Lenten stuffed cabbage rolls

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