These cabbage rolls are an Eastern European version of Greek dolmades, but with fermented cabbage instead of vine leaves.
I used Thai purple rice instead of white rice because that's what I used to eat and it adds a nutty flavor.
Fermented Cabbage Rolls (Vegan)
serve 8
ingredient
- Vegetable oil or olive oil for frying.
- 2 finely chopped brown onion
- 5 cloves chopped garlic
- One tablespoon smoked paprika
- One tablespoon dried thyme
- salt and pepper
To make cabbage rolls:
- One entire Fermented cabbage, leaves separated.
- 100 g Kasha or buckwheat, cooked
- 200 g Cooked Thai purple rice (any rice except basmati can be used)
Bake:
- 2 tablespoon tomato puree
- One liter vegetable broth
- 4 bay leaves
guideline
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Heat the oil. Saute the onion until soft, then add the garlic, paprika, thyme, salt and pepper.
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Add soaked buckwheat and rice, mix, and boil over low heat for about 10 minutes. Then remove and let cool.
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When you remove the cabbage leaves, you will get about 20 leaves. Prepare a large, deep baking dish by oiling it.
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Add two tablespoons of rice mixture to the center of each leaf, fold in the sides, and roll.
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Place them one by one on the baking tray until it is full.
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Preheat the oven to 180C
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Stir the tomato puree into the hot vegetable stock and pour onto the baking tray. Add bay leaves to the top. Cover with foil.
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Bake for one hour.
It’s comfort food perfect for a February weekend. I drank tea and solved puzzles. I love puzzles. So hygge.