A few of you asked me what the “dumplings” I made for Christmas Eve were. If you haven’t checked my full post for Christmas Eve dinner, you can read it here Christmas Eve .
Sarmi – Stuffed Cabbage Leaves with Rice and Mushrooms
Description
This is my favourite lenten food (no meat, no dairy, no animal products, i.e. vegan food) and even though it is considered to be festive, I like to cook it every once in a while even when it is not Christmas Eve.
Ingredients
Instructions
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Pour the sunflower oil in a high temperature pre-heated pan and fry the chopped onions
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Add salt and black pepper to taste and sauté until the onions are soft
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Add the chopped mushrooms. When they soften, season with paprika and a a lot of savoury
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Add the long grain rice and keep on adding water until the rice is fully boiled. Rice is cooked in proportion to water 1:3. You can also add 2 tablespoons of tomato paste (optional)
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When the stuffing is ready it is time to roll our sarmi. In a deep casserole, put 2-3 sour cabbage leaves at the bottom (make a little mat). Cut the hard part of the leaf and using a small dessert spoon, add a bit of the stuffing. And roll!
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Stack the sarmi in the deep casserole. Once done, pour the remaining sour juice (you can also add water, if you prefer) and put a ceramic plate on top - this way it will act as a lid so when you boil the sarmi, they will stay intact)
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Boil at a low to medium temperature for 20 minutes
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Enjoy!
vegan, traditional, sarmi, stuffed cabbage leaves, Christmas Eve,
