Lenten Cabbage Rolls
4 servings
60 minutes
Lenten cabbage rolls are an amazing combination of simplicity and rich flavors. This author’s recipe, inspired by traditional Slavic cuisines, embodies the harmony of vegetables, spices, and rice. In this dish, cabbage leaves turn into tender wraps for a fragrant filling made of soft rice, sweet peppers, tomatoes, and celery enriched with spices and herbs. The sauce of satsibeli and spicy adjika adds depth to the flavor and brightness to each serving. The cabbage rolls are juicy with a rich, slightly spicy aroma, perfect for a light and nutritious dinner. They can be served on their own or with a side of fresh vegetables, making them a versatile dish for fasting days.
1
Cut the cabbage around the core, dip it in salted boiling water; as the cabbage starts to change color and open up, remove the leaves one by one. Then dip it back into boiling water and remove the second layer again, thus cleaning the entire cabbage.
- White cabbage: 1 piece
2
Boil the rice for about 20 minutes. Drain the water and rinse the rice.
- Rice: 500 g
3
Make a sauté. Chop and fry the onion until translucent in sunflower oil, dice the bell pepper, carrot, celery, and tomatoes, and sauté everything together for 10 minutes before adding rice. Mix everything and add 20 g of garlic, all the greens, and spices.
- Onion: 200 g
- Sunflower oil: 150 ml
- Sweet pepper: 150 g
- Celery stalk: 100 g
- Tomatoes: 100 g
- Carrot: 100 g
- Garlic: 20 g
- Green: 15 g
- Khmeli-suneli: 5 g
4
Prepare cabbage rolls. Take a cabbage leaf, add the filling and wrap it. Place the rolls tightly in an empty pot, after filling the pot pour in warm water mixed with satsivi sauce and add a spoon of adjika, cover with a light press or lid and cook for 20-25 minutes depending on the size of the rolls.
- Satsebeli: 200 g
- Adjika: 10 g