Vegan Cabbage Rolls with Jerusalem Artichokes, Spelt, and Porcini Mushrooms
⏳ Time
3 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Recipe by John Smith, head chef at a popular American restaurant.
Ingredients
- White Cabbage - 1 piece
- Jerusalem Artichoke - 3.5 oz
- Spelt - 3.5 oz
- Dried Chinese mushrooms - 1.1 oz
- Onion - 7.1 oz
- Vegetable Oil - 5 fl oz
- Sugar - 0.1 oz
- Spanish onions - to taste
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the filling. Rinse the spelt well, cover it with clean water, and let it soak for 2 hours.
Step 2
Drain the water from the grain, then refill it with water in a ratio of one part grain to three parts water. Bring to a boil and simmer on low heat for about 35 minutes. The grain should not become too soft, but should be cooked to a state where it can be easily chewed. A few minutes before the cooking time is up, add salt to the grain.
Step 3
Soak the white mushrooms in water for 1 hour. Then drain the water, add clean water to the mushrooms, bring to a boil, and simmer on low heat for 15 minutes.
Step 4
Thoroughly wash the Jerusalem artichokes with a brush. Do not peel the skin, as it contains all the flavor. Cut the Jerusalem artichokes into small cubes roughly the size of a grain of bulgur. Blanch the cubes in boiling water for 7-10 minutes, just until they become slightly tender, then drain them in a colander.
Step 5
Cut 200 grams of onion into the same-sized cubes.
Step 6
Cut the mushrooms slightly larger than the Jerusalem artichoke.
Step 7
Heat 2 tablespoons of vegetable oil in a skillet, add the onion, and sauté, stirring, until it becomes soft, translucent, and straw-colored, about 7–10 minutes.
Step 8
Add the mushrooms and sauté them with the onions, stirring for another 2 minutes.
Step 9
Remove the onions and mushrooms from the skillet and transfer them to a bowl.
Step 10
Drain the spelt in a colander and let it drain, then add it to the mushrooms and onions.
Step 11
Add the Jerusalem artichoke to the filling, mix well, taste, and add salt and freshly ground pepper to your liking. Allow the filling to cool.
Step 12
Prepare the cabbage. Remove the outermost tough leaves from the head and cut out the core.
Step 13
Place the whole cabbage into a large pot (one that is spacious enough for the cabbage) with boiling water and cook for 5–7 minutes.
Step 14
Remove the cabbage from the pot, allow it to cool slightly, and separate the outer leaves. Set the cabbage aside – you can use it later to make, for example, a soup.
Step 15
Trim the thick, coarse veins at the base of the leaves, taking care not to create holes. Then, pound each leaf to an even thickness.
Step 16
Place approximately 70–75 grams of filling in the center of each leaf, then roll the cabbage leaves, tucking in the edges. Cook the cabbage rolls in a steamer, placing a cabbage leaf underneath to prevent sticking, for 7 minutes.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.