Vegan Stuffed Cabbage Rolls with Corn Grits

This recipe was automatically translated from Romanian. View original here
Vegan Stuffed Cabbage Rolls with Corn Grits

For several years, on Christmas Eve, in the old style, I have been trying to put on the site important recipes for our family, the ones you may not find anywhere, but they are certainly dear and unique to you because that's what your grandmother or mother did. This recipe for stuffed cabbage with corwas made by my grandmother on Christmas Eve, we call it home in Bessarabia - Sarmale with corn on the cob and they are without meat . What simple ingredients do these sarmales contain to know that they are very tasty, to keep them in mind when you want to cook something different, vegan, fasting and simply tasty. You can make combinations with rice and meat, but they seem so simple to me.

And so, on Christmas Eve I went to grandma, she was cooking for Eve only fasting food - sauerkraut pies, potato pies, this sarmale, Braided Bread - Colaci and necessarily Sweet Wheat Berry Pudding. He lit a candle at the icon and gave us alms the plates filled with wheat.

The recipe took me some time until I reached this proportion, questions and advice from my aunt to come out perfect. Because when my grandmother made them I didn't take care of the recipes, they were good and ready...

Ingredients

Sauerkraut
1 piece
I had a bigger cabbage, possibly to have a small one in reserve
Corn grits
300 g
see step 6
Carrots
3 pieces
about 300g
White onion
2 pieces
or 200g
Tomato paste
1 tbsp
Salt
1 tbsp
Sunflower oil
100 ml

Step by step

1

Wash the cabbage well and leave it in the water for 1 hour, it should be slightly salted but not too much.

1

Cut the onion into small cubes, grate the carrot.

2

In a deep frying pan, heat the oil and add the carrots and onions together.

Mix well and let it soften for about 10 minutes on medium heat.

4

Add the pepper or tomato paste, mix well and turn off the heat.

5

That's about it to be.

6

You can see here how the pastry is, there are grains a little bigger than corn flour for polenta.

I buy from any supermarket in Moldova, here you can find Plafar but the safest at the farmers market.

If you know where it can be found in Bucharest, or in which stores in the country, I will be happy if you write to us in the comments.

7

Wash well in some water until no more white flakes appear in the water.

8

Washed and drained croutons well mix with the vegetables in the pan, season with salt.

9

In a 3-4 liter jar, put the pieces of sauerkraut at the bottom, from those that cannot be used to make sarmalele - back and thick leaves.

10

Break the small pieces of cabbage leaf, put 1-2 teaspoons of the filling on the edge and roll small cabbage rolls.

That's how I prefer them and the best and ripe ones come out, the smaller ones.

11

Something like that.

Arrange the layers in the pot.

12

After you have done all the stuffing, cover the top with the remaining leaves.

13

Pour water, but only as fixed as possible to cover them, no more!

14

Cover the tub with a lid, the lid from mine does not work for the oven and I covered the top with a piece of aluminum foil.

Put in the oven for 2 hours at 160 degrees, and then 1-2 hours at 100 degrees and finally I recommend you leave them for another hour in the hot oven, but off. This is the most delicious option but it will take some time.

Otherwise you can simmer on the stove for an hour, then another hour on a very, very low heat to bake and leave for about half an hour without the fire to penetrate.

15

Before stopping the fire, in the oven or stove, be sure to taste them, see if they have boiled well.

If they are ready, stop the fire and let it penetrate.

16

Serve hot, and if you do not fast with a little yogurt or sour cream next to it.

They are very good, they will surprise you a lot if you try them.

Good appetite!

Quantity: 2 kg (6-7 servings)
Prep time: 300 min
Difficulty: easy
Ready in: 60 min
Publish date:

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