Yesterday I met a childhood friend, a former classmate who has lived overseas for many years. We had a great time and talked about many different things. What’s going on in the world right now, etc. This happens when two close friends come together. She was always athletic, a traveler, so I asked about her lifestyle to see if she is still eating eggs. She told me that she uses less and had given up on meat altogether for ten years. “I’m feeling full of energy, light and strong. My husband also refused it. I was amazed by her strength.
Sometimes you just have to give it a try, because meat has no flavor by itself. It becomes tasty when we add a variety of spices or veggies. Today’s recipe is plant based, vegan cabbage rolls. My mom makes it really delicious, so I wanted to recreate the flavor without meat. I improvised using all the same ingredients as she does, but without meat. I will admit, it was so delicious that I made it again a few days later. I probably wanted to feel this tasting pleasure again. All products quantities listed in the recipe are suitable for a family of four people.
360 g organic rice
3 tablespoons oil
3 small onions, or 1 large one
2 garlic cloves
3 tablespoons of tomato sauce
3 – 4 tablespoons “Pizza” seasoning (oregano, basil, marjoram)
a pinch of salt
2-3 free range eggs
CABBAGE ROLLS AND BROTH
2 large cabbages
2 middle size onions, or one large
4-5 tablespoons tomato sauce
handful of cloves
A pinch of salt
Sour cream if you like it
Pour the rice into a medium saucepan, bring the water to a boil, reduce heat, cover, and simmer until it is tender. Add oil to the pan. Finely chop the onions, garlic and tomatoes, add to a preheated pan. Sprinkle everything with “pizza” seasoning and salt. Fry until soft. When the rice boils, sprinkle a little bit of salt, add 3 tablespoons of tomato sauce, add all the fried vegetables and mix everything well. Taste it, it is delicious, and you can eat it as usual dish, just don’t add the eggs. Eggs are placed at the very end before forming the rolls. Beat the eggs and pour into the rice mixture. Mix well everything.
Cut out the core. Put the cabbage in a large pot, add the water, pinch of salt and boil everything for a couple of minutes. Remove the cabbage from the pot and leave for five minutes on a plate to drain and cool down. Carefully peel cabbage leaves. It’s easiest to start from the stem. Remove about half of the cabbage broth. To the rest of the broth, add finely chopped onions, grated carrots, 4 tablespoons of tomato sauce, and bring it to a boil. Until your broth comes to a boil, prepare cabbage rolls.
Place the rice filling on the edge of the cabbage leaf, fold the edges and roll them. The edges of the cabbage leaves should be secured with cloves. Carefully add all prepared and already wrapped cabbage rolls to the boiling cabbage broth seasoned with carrots, onions and tomato sauce. If you like cabbage, add the smaller cabbage leaves to the broth. Cook the cabbage rolls for 10 – 15 minutes. Serve with sour cream and bon appetite!