Every year, during Lent or when I want to cook something without meat, Lent rolls are one of my first options. Not because they are difficult to make, but because they always turn out well and I can prepare a large quantity without any hassle. They are filling, simple, and can be served both hot and cold. I don't necessarily need to have all the ingredients 'fixed'; the recipe easily adapts to what I have on hand.
Quick Info
Total time: about 2 hours (including baking time)
Servings: 30 rolls (6-8 servings, depending on size)
Difficulty: easy to medium
Ingredients
3 cups round-grain rice
3 medium onions
2-3 tablespoons tomato paste
1 large pickled cabbage
1 bunch of dill (fresh or dried, if I don't have fresh)
1 teaspoon spice for rolls
100 ml oil (preferably sunflower)
1-2 bay leaves
Salt, to taste
Peppercorns (about 10 peppercorns)
Optional: finely chopped cabbage cores
Preparation Method
1. I prepare the rice and onion. I choose the rice for impurities, wash it well in 2-3 waters until the water runs clear. I peel the onion and chop it finely. I chop the dill in advance so it's ready to use.
2. In a large pot, I put about half of the oil (50 ml) and heat it over low heat. I add the chopped onion, letting it soften without burning, then I add the washed rice. I stir gently and keep it on the heat for 3-4 minutes until the rice becomes slightly translucent. I add the tomato paste and let the mixture cook for another minute, stirring.
3. I pour everything into a bowl or a kitchen basin, where I add salt, chopped dill, peppercorns, spice for rolls, and the remaining oil. I mix well with a wooden spoon. If I feel it's too dry, I add a tablespoon of water, just enough to bind the rice and prevent it from being crumbly.
4. I separate the pickled cabbage leaf by leaf. If the leaves are thick, I soak them in cold water for a few minutes to desalinate them. I remove the cores and chop them separately. Each cabbage leaf is cut lengthwise or widthwise to obtain pieces suitable for rolls (about the size of my palm). I remove the tough core.
5. I place a tablespoon of the mixture on each piece of leaf and roll it tightly. At the ends, I fold the edges inward so that the mixture doesn't spill out. I continue this until I finish all the leaves or all the rice.
6. In a pot with a thick bottom or a cauldron, I put a thin layer of finely chopped cabbage or cabbage cores (this helps to prevent the rolls from sticking to the bottom). I arrange the rolls side by side in a circle, leaving a little space between them. I layer them as I fill the pot, usually resulting in 2-3 layers.
7. Among the rolls, I place a few peppercorns and the bay leaf. I pour cold water until almost covering them, but no more. Finally, I add a tablespoon of dissolved tomato paste in a little water on top.
8. I cover the pot with a lid or aluminum foil and place it in the oven (180°C) for about 1.5 hours. After an hour, I check if more liquid is needed, and if they haven't boiled, I add a little hot water. In the last 10 minutes, I remove the lid to let the rolls get a bit of color on top.
9. I take them out of the oven and let them rest for 10-15 minutes before serving. The rice continues to absorb liquid, so they don't need to be too saucy when I stop cooking them.
Why I make the recipe often
Lent rolls are practical because I can cook them in advance, and they keep well for a few days in the fridge. They are suitable for both Lent meals and when I have guests and want a meatless option. It's a cheap, versatile recipe, and if I use quality pickled cabbage, the taste is intense enough even without other additives.
Tips and Variations
Tips
- For rolls, round-grain rice holds the mixture best.
- There's no need to boil or blanch cabbage leaves if they are thin enough.
- If the cabbage is too salty, I soak it in cold water for 10-15 minutes, then squeeze it well.
- A slightly moist mixture helps prevent the rolls from being too dry after cooking.
Substitutions
- Dill can be replaced with parsley if I don't have it on hand, but the flavor will be different.
- Instead of tomato paste, I can use tomato juice for a sweeter taste.
- If I can't find pickled cabbage, I've also tried with grape leaves, but they are not as filling.
Variations
- I can add chopped mushrooms to the mixture if I want something more substantial.
- For a more rustic version, sometimes I also add grated carrot for a bit of color and sweetness.
- If I have spring greens, green onions, or wild garlic, they go well in the filling.
Serving Ideas
- I usually serve with warm polenta and possibly a bit of plant-based sour cream or soy yogurt for those observing Lent.
- They can also be eaten cold as a snack.
- They pair well with hot peppers or pickles.
Frequently Asked Questions
1. Can I prepare Lent rolls in advance?
Yes, Lent rolls keep very well in the fridge for 3-4 days. They can be reheated in a steamer, in the oven, or even in the microwave.
2. What type of rice is best?
For rolls, round-grain rice is the best because it binds the mixture. Long-grain rice turns out drier and doesn't hold up as well in rolls.
3. Can I freeze Lent rolls?
Yes, Lent rolls can be frozen after cooking. I let them cool completely, place them in containers or bags, and put them in the freezer. When I take them out, I heat them directly in the oven or in a pot with a little water.
4. What do I do if the pickled cabbage is too salty or too sour?
The cabbage leaves can be soaked in cold water for 10-20 minutes, then drained well. If it's very sour, sometimes it may be necessary to change the water twice.
5. Can I add other vegetables to the mixture?
Yes, I can add mushrooms, carrots, celery, or even chopped bell peppers. The proportions can be adjusted to taste.
Nutritional Values
One serving of Lent rolls (3-4 pieces) has approximately 220-250 kcal, with 5-6 g of protein, 35-40 g of carbohydrates, and 6-7 g of fat (mostly from oil). They are filling due to the rice and have few proteins, but can be complemented with a bean salad or hummus for a more balanced meal.
Storage and Reheating
Lent rolls store well in the fridge, in a covered container, for 3-4 days. They can be reheated in the oven, over low heat in a pot with a little water, or even steamed. They don't dry out easily if I keep a little liquid in the pot. For freezing, I let them cool completely and portion them. When I need them, I take them out, put them directly in a pot with a little water, and heat them over low heat with a lid.
The recipe is simple, adaptable, and can be easily adjusted based on what I have on hand. Once I've made it a few times, it becomes quick and hassle-free.
Quick Info
Total time: about 2 hours (including baking time)
Servings: 30 rolls (6-8 servings, depending on size)
Difficulty: easy to medium
Ingredients
3 cups round-grain rice
3 medium onions
2-3 tablespoons tomato paste
1 large pickled cabbage
1 bunch of dill (fresh or dried, if I don't have fresh)
1 teaspoon spice for rolls
100 ml oil (preferably sunflower)
1-2 bay leaves
Salt, to taste
Peppercorns (about 10 peppercorns)
Optional: finely chopped cabbage cores
Preparation Method
1. I prepare the rice and onion. I choose the rice for impurities, wash it well in 2-3 waters until the water runs clear. I peel the onion and chop it finely. I chop the dill in advance so it's ready to use.
2. In a large pot, I put about half of the oil (50 ml) and heat it over low heat. I add the chopped onion, letting it soften without burning, then I add the washed rice. I stir gently and keep it on the heat for 3-4 minutes until the rice becomes slightly translucent. I add the tomato paste and let the mixture cook for another minute, stirring.
3. I pour everything into a bowl or a kitchen basin, where I add salt, chopped dill, peppercorns, spice for rolls, and the remaining oil. I mix well with a wooden spoon. If I feel it's too dry, I add a tablespoon of water, just enough to bind the rice and prevent it from being crumbly.
4. I separate the pickled cabbage leaf by leaf. If the leaves are thick, I soak them in cold water for a few minutes to desalinate them. I remove the cores and chop them separately. Each cabbage leaf is cut lengthwise or widthwise to obtain pieces suitable for rolls (about the size of my palm). I remove the tough core.
5. I place a tablespoon of the mixture on each piece of leaf and roll it tightly. At the ends, I fold the edges inward so that the mixture doesn't spill out. I continue this until I finish all the leaves or all the rice.
6. In a pot with a thick bottom or a cauldron, I put a thin layer of finely chopped cabbage or cabbage cores (this helps to prevent the rolls from sticking to the bottom). I arrange the rolls side by side in a circle, leaving a little space between them. I layer them as I fill the pot, usually resulting in 2-3 layers.
7. Among the rolls, I place a few peppercorns and the bay leaf. I pour cold water until almost covering them, but no more. Finally, I add a tablespoon of dissolved tomato paste in a little water on top.
8. I cover the pot with a lid or aluminum foil and place it in the oven (180°C) for about 1.5 hours. After an hour, I check if more liquid is needed, and if they haven't boiled, I add a little hot water. In the last 10 minutes, I remove the lid to let the rolls get a bit of color on top.
9. I take them out of the oven and let them rest for 10-15 minutes before serving. The rice continues to absorb liquid, so they don't need to be too saucy when I stop cooking them.
Why I make the recipe often
Lent rolls are practical because I can cook them in advance, and they keep well for a few days in the fridge. They are suitable for both Lent meals and when I have guests and want a meatless option. It's a cheap, versatile recipe, and if I use quality pickled cabbage, the taste is intense enough even without other additives.
Tips and Variations
Tips
- For rolls, round-grain rice holds the mixture best.
- There's no need to boil or blanch cabbage leaves if they are thin enough.
- If the cabbage is too salty, I soak it in cold water for 10-15 minutes, then squeeze it well.
- A slightly moist mixture helps prevent the rolls from being too dry after cooking.
Substitutions
- Dill can be replaced with parsley if I don't have it on hand, but the flavor will be different.
- Instead of tomato paste, I can use tomato juice for a sweeter taste.
- If I can't find pickled cabbage, I've also tried with grape leaves, but they are not as filling.
Variations
- I can add chopped mushrooms to the mixture if I want something more substantial.
- For a more rustic version, sometimes I also add grated carrot for a bit of color and sweetness.
- If I have spring greens, green onions, or wild garlic, they go well in the filling.
Serving Ideas
- I usually serve with warm polenta and possibly a bit of plant-based sour cream or soy yogurt for those observing Lent.
- They can also be eaten cold as a snack.
- They pair well with hot peppers or pickles.
Frequently Asked Questions
1. Can I prepare Lent rolls in advance?
Yes, Lent rolls keep very well in the fridge for 3-4 days. They can be reheated in a steamer, in the oven, or even in the microwave.
2. What type of rice is best?
For rolls, round-grain rice is the best because it binds the mixture. Long-grain rice turns out drier and doesn't hold up as well in rolls.
3. Can I freeze Lent rolls?
Yes, Lent rolls can be frozen after cooking. I let them cool completely, place them in containers or bags, and put them in the freezer. When I take them out, I heat them directly in the oven or in a pot with a little water.
4. What do I do if the pickled cabbage is too salty or too sour?
The cabbage leaves can be soaked in cold water for 10-20 minutes, then drained well. If it's very sour, sometimes it may be necessary to change the water twice.
5. Can I add other vegetables to the mixture?
Yes, I can add mushrooms, carrots, celery, or even chopped bell peppers. The proportions can be adjusted to taste.
Nutritional Values
One serving of Lent rolls (3-4 pieces) has approximately 220-250 kcal, with 5-6 g of protein, 35-40 g of carbohydrates, and 6-7 g of fat (mostly from oil). They are filling due to the rice and have few proteins, but can be complemented with a bean salad or hummus for a more balanced meal.
Storage and Reheating
Lent rolls store well in the fridge, in a covered container, for 3-4 days. They can be reheated in the oven, over low heat in a pot with a little water, or even steamed. They don't dry out easily if I keep a little liquid in the pot. For freezing, I let them cool completely and portion them. When I need them, I take them out, put them directly in a pot with a little water, and heat them over low heat with a lid.
The recipe is simple, adaptable, and can be easily adjusted based on what I have on hand. Once I've made it a few times, it becomes quick and hassle-free.