Lenten cabbage rolls with Jerusalem artichoke, spelt and porcini mushrooms

4 servings

180 minutes

Recipe from Vlad Piskunov, chef of the Matryoshka restaurant.

Energy value per serving

• Calories: 571.2
• Proteins: 11.2g
• Fats: 41.3g
• Carbohydrates: 38.5g

Ingredients

• White cabbage: 1 pc
• Jerusalem artichoke: 100 g
• Spelt: 100 g
• Dried porcini mushrooms: 30 g
• Onion: 200 g
• Vegetable oil: 160 ml
• Sugar: 3 g
• Fried onions: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the filling. Rinse the spelt well, cover with clean water, and let it soak for 2 hours.

   Required ingredients:

   • Spelt: 100 g

2. Drain the water from the grains, then add three parts water to one part grain. Bring to a boil and cook on low heat for about 35 minutes. The grains should not become too soft but should be cooked to a state that is easy to chew. Salt the grains a few minutes before cooking is done.

   Required ingredients:

   • Spelt: 100 g

3. Soak the white mushrooms for 1 hour. Then drain the water, cover the mushrooms with clean water, bring to a boil, and simmer on low heat for 15 minutes.

   Required ingredients:

   • Dried porcini mushrooms: 30 g

4. Wash the Jerusalem artichoke well with a brush. Do not peel the skin - all the flavor is in it. Cut the Jerusalem artichoke into small cubes the size of a grain of barley. Blanch the Jerusalem artichoke in boiling water for 7-10 minutes, as soon as it becomes slightly softer - drain in a sieve.

   Required ingredients:

   • Jerusalem artichoke: 100 g

5. Cut 200 grams of onion into the same cubes.

   Required ingredients:

   • Onion: 200 g

6. Cut the mushrooms slightly larger than the Jerusalem artichoke.

   Required ingredients:

   • Dried porcini mushrooms: 30 g

7. Heat 2 tablespoons of vegetable oil in a pan, add the onion and fry, stirring, until it becomes soft, transparent, and straw-colored for 7-10 minutes.

   Required ingredients:

   • Vegetable oil: 160 ml
   • Onion: 200 g

8. Add mushrooms and fry them with the onion, stirring for another 2 minutes.

   Required ingredients:

   • Dried porcini mushrooms: 30 g

9. Remove the onions with mushrooms from the pan and transfer to a bowl.

10. Drain the bulgur in a colander, let the water drip off, then add it to the mushrooms and onions.

11. Add Jerusalem artichoke to the filling, mix well, taste and add salt and freshly ground pepper to taste. Cool the filling.

    Required ingredients:

    • Jerusalem artichoke: 100 g
    • Salt:  to taste
    • Ground black pepper:  to taste

12. Prepare the cabbage. Remove the toughest outer leaves from the head and cut out the core.

    Required ingredients:

    • White cabbage: 1 piece

13. Place the cabbage head whole in a large pot (so it’s not cramped) with boiling water and boil for 5-7 minutes.

    Required ingredients:

    • White cabbage: 1 piece

14. Remove the cabbage from the pot, let it cool a bit, and separate the top leaves. Set the cabbage aside; it can be used later to make soup, for example.

    Required ingredients:

    • White cabbage: 1 piece

15. Cut the thick, coarse veins at the base of the leaves, trying not to create holes. Then pound each leaf to an even thickness.

    Required ingredients:

    • White cabbage: 1 piece

16. Place about 70-75 grams of filling in the center of each leaf, fold the cabbage rolls by tucking in the edges. Cook the cabbage rolls in a steamer, placing a cabbage leaf underneath to prevent sticking, for 7 minutes.

    Required ingredients:

    • White cabbage: 1 piece