I love pickled veggies, and cabbage is one of my favorites! Cabbage rolls will always remind me of my carnivore times, when I used to it them stuffed with pork forcemeat every winter. It is a traditional dish you see - but I no longer fall prey to temptation! Now I eat these goodies stuffed with marinated mushrooms, sautéed onions and sweet carrots and trust me they are delicious!
Ingredients for about 30 rolls:
1 big pickled cabbage, left in water overnight
400g brown rice
3 medium onions
6-7 champignon mushrooms
5-6 ripe tomatoes
1 tsp dry thyme
½ tsp sea salt
½ tsp ground pepper
4 tbs unrefined sunflower oil
Boil the rice for 15-20 minutes. Rinse de veggies. Grate the carrot (unpeeled) and dice the onions. Chop the mushrooms in small cubes. Heat the oil in a skillet and add the onions, mushrooms and carrot. Saute for 5-6 minutes and stir when needed. Add the boiled rice.
Separate the cabbage leaves the cabbage and make the rolls adding about 1 1/2 tbs of filling in one roll.
Put the rolls in a large pan. Arrange them around the pan until the pan is full.
Make a tomatoes sauce. Slice the tomatoes and place them in the blender.Blend well until you get a thick paste. Season with salt and pepper.
Pour the paste on top of the rolls. Place the pan in the oven for a maximum of 5 minutes. You don’t want to cook them, just warm the sauce.
Serve garnished with parsley. You can keep the cabbage rolls in the fridge for about 3 days.