Stuffed cabbage rolls with mushrooms and walnuts

Stuffed Cabbage Rolls with Mushrooms and Walnuts - A Lenten Delicacy

Stuffed cabbage rolls are a traditional dish loved by many cultures, often associated with family gatherings and celebrations. Today, I present to you a Lenten version of stuffed cabbage rolls, filled with mushrooms and walnuts, promising a unique flavor and pleasant texture. This recipe is not only healthy but also easy to prepare, perfect for those days when you want to enjoy a savory dish without meat.

Preparation time: 30 minutes
Cooking time: 50 minutes
Total time: 1 hour and 20 minutes
Number of servings: 6-8 servings

Ingredients

- 2000 g sauerkraut (choose cabbage with tender and meaty leaves)
- 1 large yellow onion
- 500 g oyster mushrooms (or your preferred mushrooms)
- 1 large carrot (for a sweet taste)
- 1 bunch of fresh dill (its fresh aroma will enhance the flavor)
- 200 g walnut kernels (providing a crunchy texture)
- 100 g rice (ideal for binding the filling)
- Iodized salt, to taste
- Freshly ground pepper, to taste
- Bay leaf (for a deep aroma)
- Dried thyme (a classic herb in stuffed cabbage dishes)
- Dried dill (another aromatic note)
- Sweet paprika (for a vibrant color)
- 200 ml tomato paste (to add a rich flavor)

Preparing the Filling

1. Preparing the ingredients: Start by cleaning the onion, mushrooms, and carrot. Chop the onion finely, and dice the mushrooms into small cubes. Grate the carrot for better integration into the filling. Finely chop the fresh dill.

2. Sautéing the ingredients: In a large skillet, add a little oil and sauté the onion until it becomes translucent. Add the mushrooms and carrot and sauté together for 5-7 minutes until the mushrooms release all their water and become tender.

3. Adding the rice and walnuts: Once the mushrooms are sautéed, add the washed and drained rice, ground walnut kernels, salt, pepper, paprika, and fresh dill. Mix well and let the mixture cool slightly.

Preparing the Cabbage Leaves

4. Preparing the cabbage leaves: While the filling cools, prepare the sauerkraut leaves. If the leaves are too salty or sour, you can rinse them lightly under cold running water. Choose the largest leaves that can be rolled easily.

Forming the Cabbage Rolls

5. Filling the leaves: Take a cabbage leaf and place a tablespoon of the mushroom and walnut filling in the center. Fold the sides of the leaf over the filling, then roll the leaf from the base to the tip, forming a tightly closed cabbage roll. Continue until all the leaves and filling are used up.

Cooking the Cabbage Rolls

6. Arranging the cabbage rolls: In a pot or deep pan, layer the cabbage rolls. Between layers, you can add bay leaves, thyme, and dried dill to enhance the aroma.

7. Adding the liquid: Add enough water to cover the cabbage rolls. Add a tablespoon of salt and, if desired, a little pepper.

8. Boiling: Place the pot over medium heat and let it boil for about 50 minutes. Ten minutes before they are done, add the tomato paste, stirring gently to incorporate. Let them boil together to allow the flavors to blend.

Final Note

After the cabbage rolls have boiled, you can let them cool slightly before serving. Their aroma will fill the entire house, and the taste will surprise even the pickiest eaters.

Practical Tips

- For a richer texture, you can add other vegetables to the filling, such as bell peppers or zucchini.
- Variations: Instead of walnuts, you can use sunflower or pumpkin seeds for a different taste.
- Serving: Lenten cabbage rolls go wonderfully with plant-based sour cream or spicy tomato sauce. You can serve them alongside a fresh green salad for a pleasant contrast.

Nutritional Benefits

These stuffed cabbage rolls with mushrooms and walnuts are rich in plant-based proteins, fiber, and healthy fats from walnuts, making them an excellent choice for a hearty and nutritious lunch. Additionally, mushrooms are a good source of B vitamins and antioxidants.

Frequently Asked Questions

1. Can I use fresh cabbage?
Fresh cabbage can be used, but it needs to be lightly boiled first to become more flexible.

2. How long can I keep the cabbage rolls?
The cabbage rolls can be kept in the refrigerator for 3-4 days or can be frozen for later consumption.

3. What drinks pair well with cabbage rolls?
A refreshing drink or a dry white wine are excellent choices to accompany the cabbage rolls.

These stuffed cabbage rolls with mushrooms and walnuts are a delicious and healthy choice, perfect for anyone looking to explore Lenten food options. With a little patience and love, each bite will be a true celebration of flavors. Enjoy your meal!