These cabbage rolls are an Eastern European version of Greek dolmades, but using fermented cabbage rather than vine leaves.
I used Thai purple rice rather than white rice because that’s what I had, also it adds a nutty flavour.
Fermented cabbage rolls (vegan)
Usually these are served stuffed with meat but a vegetarian version is nicer. The fermented cabbage gives the dish a slight alcoholic flavour. With the cabbage, if there is a thick heart or some smaller leaves left, chop them small and add to the stuffing.
Serves 8
Ingredients
- vegetable or olive oil for frying.
- 2 brown onions, finely chopped
- 5 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp dried thyme
- Salt and pepper
To make the cabbage rolls:
- 1 whole fermented cabbage, the leaves separated.
- 100 g Kasha or buckwheat, cooked
- 200 g Thai purple rice (but any type of rice can be used except basmati), cooked
To bake:
- 2 tbsp tomato purée
- 1 litre vegetable stock
- 4 bay leaves
Instructions
- Heat the oil. Fry the onions till soft then add the garlic, paprika, thyme, salt and pepper.
- Add the cooked buckwheat and rice, stir in, cook for ten minutes or so on a low heat. Then remove to cool down.
- Having removed the leaves of the cabbage, you should have about 20 leaves. Prepare a large and deep baking dish by oiling it.
- Add a couple of tablespoons of the rice mixture into the centre of each leaf, folding over each side then rolling it up.
- Place each one into the baking tray until full.
- Preheat the oven to 180C
- Stir the tomato puree into the hot vegetable stock and pour it into the baking tray. Add the bay leaves to the top. Cover with foil.
- Bake for an hour.
This is comfort food, perfect for a February weekend. I also drank tea and did puzzles. I love puzzles. So hygge.
Leave a Reply