Monastery Sarmale

Monastery-style stuffed cabbage rolls with cornmeal and vegetables - a delicious and comforting recipe

Who hasn't heard of stuffed cabbage rolls? This traditional dish has been enjoyed by generations, bringing with it family memories and festive moments. The monastery-style cabbage rolls I propose today are a special variant, perfect for fasting periods, but just as tasty at other times of the year. With a rich filling of vegetables and cornmeal, these rolls are not only filling but also full of flavor.

Preparation time: 30 minutes
Cooking time: 3 hours
Total time: 3 hours and 30 minutes
Servings: 6-8

Essential ingredients:

- 1 head of pickled cabbage (about 1.5 kg)
- 500 g cornmeal (corn grits)
- 1 cup of rice
- 6 large onions, finely chopped
- 3 leeks, washed and sliced
- 4 large carrots, grated
- 150 g cleaned celery, washed and grated
- 8 tablespoons of oil for sautéing
- 2 tablespoons of oil for the bottom of the pot
- 2 tablespoons of tomato paste
- 2 tablespoons of pepper paste
- Fresh herbs (optional, parsley or dill)
- Salt and pepper, to taste
- A sprig of thyme
- Dried dill stalks
- Vegetable stock or water, enough to cover the rolls

Let's get started!

Step 1: Preparing the cabbage head
We separate the cabbage head into leaves, being careful not to tear them. If the cabbage is too sour for our taste, we rinse it under cold running water and let it drain. It is important to choose the largest and prettiest leaves, which will gracefully wrap our filling.

Step 2: Preparing the filling
In a large skillet, we add the 8 tablespoons of oil and sauté the chopped onion over medium heat until it becomes translucent. Then, we add the leeks, carrots, and celery, sprinkling a little salt to help the vegetables soften. We let the mixture cook over low heat, stirring occasionally, until the vegetables become soft and the flavors blend, about 10-15 minutes.

Step 3: Combining the ingredients
Once the vegetables are softened, we add the tomato paste and pepper paste. We mix well and let it simmer over medium heat for another 2-3 minutes to intensify the flavors. In a large bowl, we combine the drained cornmeal, rice, the sautéed vegetable mixture, and, if desired, the chopped herbs. We mix well so that all the ingredients blend harmoniously.

Step 4: Forming the rolls
On each cabbage leaf, we place a tablespoon of the filling. We fold the cabbage leaf so that the filling is well wrapped (usually, the sides are folded in first, and then it is rolled up). We place the formed rolls in a large pot, on a bed of dried dill stalks and chopped cabbage cores, to prevent them from burning.

Step 5: Cooking the rolls
After placing all the filling, we add a sprig of thyme and cover the rolls with the remaining chopped cabbage cores. We pour vegetable stock or water until the rolls are completely covered. We cover the pot with a lid and bring it to a boil over high heat. Then, we reduce the heat to low and let it simmer for 3 hours, allowing the flavors to fully develop.

Step 6: Serving
The monastery-style rolls are served warm, alongside red onion, hot peppers, or freshly sliced leeks. They can be accompanied by a plant-based sour cream or a tomato sauce for added flavor. Personally, I like to add a few fresh basil leaves for an unmistakable aroma.

Suggestions and variations
For a special flavor, add a cherry branch to the pot. You can also experiment with adding chopped mushrooms to the filling for an even richer texture. Replace the cornmeal with other grains, such as quinoa or brown rice, for a healthier option.

Nutritional benefits
Stuffed cabbage rolls are an excellent source of fiber, thanks to the vegetables and cornmeal used. Additionally, pickled cabbage contains probiotics that help the digestive system. Moreover, this recipe is low in calories, making it perfect for those looking to maintain their weight.

Frequently asked questions
1. How can I make the rolls less sour?
If the cabbage is too sour, rinse it well under cold water and let it drain before using.

2. Can I use brown rice instead of white rice?
Yes, brown rice will add a note of flavor and make the rolls even more nutritious.

3. How long can I keep the rolls in the fridge?
The rolls can be kept in the fridge for up to 5 days in airtight containers. They can also be frozen for later use.

4. What can I serve with the rolls?
The rolls pair excellently with a fresh green salad or a spicy tomato sauce.

This recipe for monastery-style stuffed cabbage rolls with cornmeal and vegetables is a true culinary treasure, combining authentic taste with the healthy benefits of the ingredients used. Don't hesitate to try it and adapt it to your preferences. Enjoy your meal!