Combining Cultures into Dietary Recipes Объединение культур в диетические

Vegetarian savoy cabbage roulades

Ingredients for 4 persons):

outer leaves of ½ head (approx. 400 g) savoy cabbage

100 g whole grain rice

5-7 green cardamom capsules

1 tbsp coconut oil

1 yellow pepper, diced finely

4 large mushrooms, diced small

marjoram

Caraway seed

pepper

salt

finely chopped parsley

1 dash of lemon juice

1 pinch of sweet paprika powder

1 good pinch of turmeric

finely chopped needles of rosemary

1 tsp starch

150 g grated goat butter cheese

Soak the whole grain rice in water overnight or at least 8 hours beforehand. Pour away the soaking water, add the rice with the pierced cardamom pods, a little salt and twice the amount of water as rice, bring to the boil and let it soak for about 50-60 minutes over the lowest heat.

Remove the cabbage leaves from the head, wash and steam in salted water for about 10 minutes. Preheat the oven to 200 degrees.

Heat the coconut oil in a hot pan and fry the mushroom cubes, add the paprika cubes and continue steaming. Season with marjoram, caraway seeds and pepper and add a little salt. Stir in the chopped parsley and a squeeze of lemon juice. Add the paprika powder, turmeric and rosemary. Let everything stew for about 5 minutes with the lid closed. At the end, dust some starch over it so that it binds the resulting liquid. Then stir in the cooked rice.

Remove the steamed savoy cabbage leaves from the middle rib and add the vegetable-rice mixture spoon by spoon, fold in the leaves and pin together with a toothpick. Place the roulades in a baking dish and sprinkle with the goat cheese. Baked on the middle rack of the oven for about 15 minutes.

Note: It is important to soak the whole grains before cooking, as this makes them much more digestible. You can keep cooked grain in the refrigerator for 2-3 days and, if necessary, warm it up over steam.