Stuffed cabbage rolls with soy and mushrooms

Stuffed cabbage rolls with soy and mushrooms - A delicious fasting recipe that will delight the whole family

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 4-6

Today I invite you to discover a fasting recipe for stuffed cabbage rolls with a unique twist: soy and mushrooms. These rolls are not only delicious but also packed with nutrients, making them an excellent alternative for those who are fasting or looking to reduce their meat consumption. Whether you enjoy them with sour cream or plain, these rolls will surely become a family favorite.

A brief history

Stuffed cabbage rolls are a traditional dish, known and loved in many cultures. Over time, each region has added its own touch to these delicious rolls, using local ingredients and specific cooking methods. In today's recipe, soy and mushrooms bring a unique flavor, transforming the rolls into a light yet flavorful dish.

Ingredients

- 50 g soy granules
- 1 large onion
- 1 carrot
- 3-4 large Champignon mushrooms
- Salt and pepper, to taste
- 50 ml sunflower oil
- Dill and dried thyme, to taste
- 2 tablespoons diced tomatoes in their juice
- 1 tablespoon pepper paste
- 2 tablespoons rice
- 150 ml broth
- 1 medium pickled cabbage

Step-by-step instructions

1. Preparing the soy: Start by boiling the soy granules in salted water. Let it boil for about 15 minutes, then drain and rinse under cold water. This step is essential to achieve a pleasant texture and savory taste.

2. Preparing the vegetables: Peel the onion, carrot, and mushrooms. Wash the cabbage and let it soak in cold water for a few minutes. Select the cabbage leaves, cut the stems, and prepare for assembling the rolls.

3. Sauté the vegetables: In a large skillet, heat the oil and add the finely chopped onion. Sauté until it becomes translucent, then add the grated carrot. Let it soften for a few minutes. Add the chopped mushrooms and cook until they release their juices and evaporate.

4. Adding the rice: Once the mushrooms are ready, add the rinsed rice and mix well, then season with salt, pepper, dill, and thyme. Let it sauté until the rice becomes slightly translucent.

5. Finishing the mixture: Next, add the two tablespoons of diced tomatoes and one tablespoon of pepper paste. Mix well, then add the drained soy. Let everything cook for 1-2 minutes, then remove from heat.

6. Assembling the rolls: Take a cabbage leaf, place a spoonful of the vegetable and soy mixture, then carefully wrap it. You can choose your desired shape: balls, cones, or rolled. Place the rolls in a greased heat-resistant dish with a spoonful of oil. Make sure not to overlap them for even cooking.

7. Baking in the oven: Sprinkle thyme and dill over the rolls, pour in the broth, and add water until the rolls are covered. Cover the dish with aluminum foil (without sealing it tightly) to prevent splattering in the oven. Bake for one hour, until the liquid reduces almost completely.

Serving suggestions

These rolls are delicious both hot and cold. You can serve them with plant-based sour cream or a spicy tomato sauce for an extra flavor boost. They also pair excellently with a fresh salad, providing a pleasant contrast.

Nutritional benefits

Soy is an excellent source of plant protein, rich in essential amino acids and fiber, while mushrooms provide a significant amount of vitamins and minerals. A serving of these rolls will not only provide energy but also a feeling of fullness, making it a healthy choice for a fasting meal.

Frequently asked questions

1. Can I substitute soy with something else?
Yes, you can use crumbled tofu or other types of plant proteins, such as lentils or quinoa.

2. How can I store the rolls?
If you have leftovers, keep them in an airtight container in the refrigerator, where they will stay fresh for 3-4 days.

3. Can I freeze the rolls?
Absolutely! Make sure to let them cool completely before freezing. You can reheat them directly from the freezer.

Possible variations

If you want to experiment, you can add other vegetables to the mixture, such as finely chopped bell peppers or zucchini. You can also add spices like turmeric or sweet paprika for a different flavor.

Conclusion

Stuffed cabbage rolls with soy and mushrooms are a wonderful choice for a fasting meal, full of flavor and nutrients. I hope you will try this recipe and bring some flavor into your kitchen. Whether you enjoy them with family or friends, these rolls will surely create unforgettable moments. Enjoy your meal!