Stuffed cabbage rolls with soy and bulgur (vegan)

Stuffed Cabbage Rolls with Soy and Vegan Mash – A Healthy and Delicious Delicacy

Stuffed cabbage rolls are a symbol of traditional dishes, often associated with family celebrations. While meat-filled rolls are famous, the vegan version with soy, mushrooms, and mash is a true revelation for healthy food lovers. This recipe combines simple yet flavorful ingredients with cooking techniques that give them an unmistakable taste. Whether you're vegetarian or simply looking for a delicious meal, these soy rolls are the perfect choice!

Preparation time: 20 minutes
Cooking time: 60 minutes
Total time: 80 minutes
Servings: 4

Ingredients

- 1 head of fermented cabbage (make sure it's well-fermented for an authentic taste)
- 100 g rice (preferably long-grain)
- 100 g mash (can be wheat or barley)
- 100 g soy granules
- 200 g champignon mushrooms (or forest mushrooms for a more intense flavor)
- 2 large carrots (for sweetness)
- 1 onion (for flavor)
- Salt, paprika, pepper (to taste)
- Oil (olive or sunflower, for frying)
- Fresh dill and dried thyme (to add a fresh taste)

Preparation of Ingredients

1. Preparing the soy: Start by soaking the soy granules in warm water for about 15 minutes. This step is essential to rehydrate them and make them easier to digest.

2. Washing the rice: Rinse the rice under cold running water until the water runs clear. This helps remove excess starch that can make the rice sticky.

3. Chopping the vegetables: Peel the carrots and onion. Finely chop the onion and grate the carrots. Clean and slice the mushrooms thinly. These vegetables will add a rich flavor to the filling.

Cooking Technique

4. Sauté the vegetables: In a skillet, heat a little oil and add the onion. Sauté until it becomes translucent, then add the sliced mushrooms. Cook until they reduce in volume and lightly brown, about 5-7 minutes. Add the grated carrots and cook for another 2-3 minutes.

5. Combine the ingredients: In another pot, add the drained soy, rice, mash, sautéed vegetables, and season with salt, paprika, and pepper to taste. Let the mixture simmer on low heat for a few minutes, stirring constantly, until the rice absorbs the flavors of the vegetables. Finally, add the finely chopped dill.

6. Preparing the rolls: Unwrap the cabbage leaves from the head. Rinse them under cold water to reduce acidity if necessary. On each leaf, add a tablespoon of the prepared mixture and roll tightly, ensuring the filling won't spill during cooking.

7. Arranging in the pot: In a clay pot (or a regular pot), place a few cabbage stalks or leaves to cover the bottom. Layer the rolls, alternating with cabbage leaves and sprinkling a little dill and thyme between them.

8. Cooking the rolls: Add water to the pot until the rolls are covered. Cover the pot with a lid and place it in a preheated oven at 160°C. Let them simmer for about 60 minutes. It's important not to cook them completely, as they will continue to cook even after you turn off the heat.

Serving

Once the rolls are ready, let them cool slightly before serving. These soy rolls are delicious both warm and cold, and can be served with a spoonful of vegan sour cream or a spicy tomato sauce.

Personal Notes and Variations

If you want to add an even richer flavor, you can experiment with other herbs, such as oregano or basil. You can also replace the mushrooms with other vegetables, such as zucchini or bell peppers, to diversify the recipe. It's wonderful to know that you can adapt the rolls according to the season and available ingredients.

Nutritional Benefits

Soy rolls are a rich source of plant-based protein and fiber, thanks to the soy and vegetables. Additionally, the mash adds healthy carbohydrates, and fermented cabbage is full of probiotics, beneficial for digestion.

Frequently Asked Questions

- Can I use another vegetable instead of fermented cabbage? Yes, you can use grape leaves or fresh cabbage, but you will need to blanch them slightly before filling.
- How can I store leftover rolls? You can keep the rolls in the refrigerator in an airtight container. They will stay fresh for up to 3 days.
- Can the rolls be frozen? Absolutely! The rolls can be frozen after cooking, and when needed, you can reheat them in the oven.

Stuffed cabbage rolls with soy and mash are an excellent choice for a healthy meal, easy to prepare, and with a unique taste. I invite you to try them and enjoy this reinterpreted culinary tradition!