Hi Everyone, it’s nice to have you back!
Today I am showing you how to make a famous Balkan recipe, known as the Sauerkraut roll – but in a meatless way!
It will take about an hour and a half to prepare this dish and there is some work behind it – but it’s more than worth it as you can freeze them for those busy days for a quick lunch. This is usually served with mashed potatoes.
INGREDIENTS:
– 2 medium-sized carrots
– 2 medium-sized onions
– 2 tsp of pepper
– 2x 3 tsp of salt
– 2 tsp of dried paprika
– 1 tsp of chili flakes (knock yourself out if you like it spicier)
– 3 tbsp of tomato paste
– 4 Bay leaves
– 1/2 cup of green lentils
– 1/2 cup of rice
– 1/2 cup of buckwheat
– 50g of vital gluten (gluten flour) – but you can use another binder as pea protein instead
– 1 cup of passata
– and the queen of the day 1 whole Sauerkraut!
In case you can’t find a Sour cabbage, you can always do it with bell peppers.
PREPARATION:
You can start off with washing and cooking your grains in some salt – once you bring it up to boiling lower down the heat and cook for another 10 minutes.
Now you can chop the carrots and onions into small pieces. Heat up a pan and saute them for a few minutes. Place it into a bowl – the grains should be cooked by now, so drain them and add them to the bowl and give it a good stir.
The next step is to add the following ingredients: salt, pepper, dried paprika, chili, and tomato paste and mix it all together – the final step for the filling is to add the gluten flour.
Once done, start working on your Sour cabbage by carefully pealing of the leaves – don’t worry if you break some, just give them a wash and chop them up (they will be used).
Now, cut the hard stems from the middle of the leaves (if the leaves are bigger, you can cut them into half).
It’s rolling time!! This is the tricky part: take a leaf in your hand and take some filling on the upper edge of the leaf – fold the edges and start rolling – once rolled secure them by tucking in the sides with your thumb (this is tricky and don’t expect that they will all look perfect 🙂
Take a big pot and first place all the cut Sauerkraut on the bottom, follow with the cup of passata and salt and then start placing the rolls (but it’s important to squeeze them together as much as possible, so they don’t fall apart during cooking) – top it up with water, just that you cover all the rolls!
Put a lid on top and cook on medium heat for about 45 minutes.
In case you are doing this recipe with bell peppers, cut out the stem and fill them and then put them in a pot facing up!
You are ready to serve it, Enjoy!!
Vito
For a video tutorial, check the link below:
