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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.
Course: Main Course, Vegetarian main course
Cuisine: Macedonia
Keyword: Cabbage recipe, Fermented foods
Servings: 8

Equipment

  • large baking tray/dish

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.