Brined cabbage leaves stuffed with a savory mix of rice, mushrooms, and walnutsβgentle tang, paprika warmth, and a clean, meatless depth. π«Άπ₯£
Hook: Roll once, then let a low simmer do the workβtender, aromatic, strictly fasting-friendly. β‘
Ingredients
Servings: 4
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Cabbage & pot
π₯¬ Sauerkraut cabbage leaves, rinsed & patted dry: 18β20 leaves (from 1 medium head / β1.2β1.5 kg / 2.6β3.3 lb)
π§ Vegetable stock or water: 1β1.2 l (4β5 cups / 34β40 fl oz)
Filling
π« Sunflower oil: 45 ml (3 tbsp / 1.5 fl oz)
π§ Onion, fine dice: 250 g (1ΒΎ cups / 8.8 oz)
π₯ Carrot, fine dice: 100 g (ΒΎ cup / 3.5 oz)
π Mushrooms, very finely chopped: 300 g (2 cups / 10.6 oz)
π§ Garlic, minced: 9 g (3 cloves / 0.32 oz)
πΎ Medium-grain rice, rinsed: 200 g (1 cup / 7 oz)
πΆοΈ Sweet paprika: 8 g (1 tbsp / 0.28 oz)
π Tomato paste: 30 g (2 tbsp / 1.1 oz)
πΏ Dried savory or thyme: 1 g (1 tsp / 0.04 oz)
π° Walnuts, finely chopped (Montenegrin mountain touch): 40 g (β cup / 1.4 oz)
π§ Salt: to taste (β9 g / 1Β½ tsp)
β« Black pepper: 1 g (Β½ tsp / 0.04 oz)
π§ Hot water (to loosen filling): 120 ml (Β½ cup / 4 fl oz)
Preparation
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Total Time
π Prep: 30 min
π₯ Cook: 60β75 min
β³ Total: 1 h 35β45 min
Nutritional Value
π Energy: ~360 kcal
πͺ Protein: ~10 g
π§ Fat: ~17 g
π Carbohydrates: ~44 g
π§ Sodium: ~950 mg
π₯ 360 kcalπͺ 10 g proteinπ 44 g carbsπ§ 17 g fat
Macro Split (kcal)
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Macro grams
Advice
Keep the filling moist and slightly looseβrice finishes in the roll. A small plate on top keeps rolls submerged so they cook evenly and donβt unravel.
Why it works
Mushrooms + walnuts supply umami and βfatβ to a meatless filling; paprika and tomato paste bloom for depth; low, steady heat softens kraut leaves while preserving their appetizing tang.
Twist
Spicy: add Β½ tsp hot paprika or a chopped roasted hot pepper to the filling.
Oven finish: after simmering, brush the tops with a few drops of oil and bake 10β12 min at 220Β°C / 425Β°F for lightly bronzed edges.
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