Traditional Polish recipe (vegan version).
Boil the rice in salted water and let it cool. To make the stuffing, chop and fry the mushrooms using a tablespoon of olive oil. Whilst they are frying, finely dice the onion and add to the mushrooms. Then add the boiled rice to the fried mushrooms and onion and leave to cool, adding salt, pepper and marjoram to season them.
Meanwhile, cut 10 outer leaves from the cabbage. Partially trim off the thick vein from the leaves (so it’s not so thick and the leaf is more flexible). Blanch the leaves in boiling water and pat dry. Put 1-2 tablespoons of stuffing on each leaf, roll up like croquettes (first fold the sides inwards, then roll up from the thicker part).
Place the cabbage leaves on the bottom of a large pot. Then pack the cabbage wraps tightly. and pour over the broth. Stew for about 30-40 minutes. Serve with mushroom or tomato sauce and some potatoes.
Recipe author: Aleks
Ingredients (serves 4-5)
– 300 g of mushrooms
– 100g rice
– one medium onion
– 10 large (outer) leaves of savoy cabbage
– 1l of vegetable stock/broth
– salt and pepper
– 1 teaspoon of marjoram
Serve with boiled/roasted potatoes or jacket potatoes.