Vegan Sarmale (stuffed cabbage leaves)

Name: Vegan Sarmale (stuffed cabbage leaves)
Cuisine: British
Ingredients: 500 ml tomato sauce; 300 g short grained rice; 1 whole pickled cabbage; 1 large onion; 1 large carrot; 500 g mushrooms; 100 g dried soy mince; 2 tbsp salt; 1 tbsp coriander; 1/2 tbsp black pepper; 1 tbsp thyme; Freshly chopped dill; 2-3 bay leaves; 1 tbsp sweet paprika; 1 tbsp sunflower oil

Balint Dezso @balint

Bristol, UK

Vegan Sarmale (stuffed cabbage leaves)

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Ingredients

500 mltomato sauce
300 gshort grained rice
1whole pickled cabbage
1large onion
1large carrot
500 gmushrooms
100 gdried soy mince
2 tbspsalt
1 tbspcoriander
1/2 tbspblack pepper
1 tbspthyme
Freshly chopped dill
2-3bay leaves
1 tbspsweet paprika
1 tbspsunflower oil

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Steps

1

Rinse the rice and let it soak for 15 minutes.
2

Cut up the mushrooms, onion, carrot using a food processor.
3

Add the oil to a pan and sauté the the vegetables for about 10 minutes. Also add thyme, dill, salt, pepper and coriander.
4

Add the rice and minced soy with about 400ml of water and cook for about 5 minutes. Let it cool while you prepare the cabbage.
5

Cut out the core of the cabbage and carefully separate the leaves. Rinse the leaves using cold water.
6

Place some cabbage at the bottom of a pot.
7

Add 1-2 tbsp of stuffing to each leaf and roll them up making sure to tuck in the sides at the end.
8

Place the rolls on the bed of cabbage bits in the pot. Add the bay leaf and the paprika on top of the roles and pour the tomato sauce in as well. Make sure to add enough water to cover all the rolls.
9

Cover the pot and bring to a boil on low heat for 2-3 hours. Make sure you check every so often in case you need to add more water. Here it is important to mention to only add enough water to not burn the rolls through the cooking process.