The Grand Finale of Vegan MoFo 2012

This post is the last post of VeganMoFo 2012. The month has passed quickly, and we hadn’t tried all the interesting recipes we have found from the old cookbooks. You may see recipes from 1920’s in the future too.

Cabbage rolls are tasty and filling. Making them is time consuming, but they’re definitely worth it. The usual filling is rice and  minced meat, but the old cookbook had a recipe with a mushroom filling. We’ve always baked the cabbage rolls in oven, but this recipe instructed cooking them on stove top. Nearly all cabbage dishes are served with lingonberries here in Finland, and we had these cabbage rolls with lingonberry jam, boiled potatoes and rosolli.

Cabbage Rolls with Mushroom Filling

1 cabbage
water

filling:
1 dl rice + water for cooking
1,5 dl salted mushrooms + water for soaking
2 tbsp oil or margarine
1 small onion
1 dl cream
pinch of white pepper
1 tbsp brown sugar
1 tbsp dry bread crumbs
(salt)

margarine for frying
water or vegetable broth
1 dl cream
1-2 tbsp wheat flour (optional)

Boil the cabbage leaves until they’re soft enough to roll. You can either separate them first and then boil, or boil the whole cabbage head and then separate the leaves, I prefer boiling it whole. Cut the thick center vein thinner.

Cook the rice according to the instructions on the package. Soak the mushrooms until they’re not too salty. Then chop finely. Chop the onion and small inner leaves of the cabbage. Heat the oil in a pan and fry onion and chopped cabbage until lightly browned. Add the rest of the filling ingredients.

Put about 1 tbsp filling on each cabbage leave and roll. Melt the margarine in a pan and fry the first batch cabbage rolls until browned. Transfer them to a large pot. Rinse the pan with small amount of water and pour to the pot. Continue with the rest of the cabbage rolls, rinsing the pan after each batch. Cover the pot with lid and simmer until the cabbage is soft. Put the cabbage rolls on a serving dish, whisk the cream to the sauce (and add wheat flour mixed with small amount of cold water if you want thicker sauce). Simmer 5 minutes and serve the sauce with the rolls.

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