I couldn't stand cabbage roulades, casseroles, soups or basically any cabbage dishes in my childhood and youth, but one seems to grow into liking them. It probably is one of those adult type of foods. After I cooked a Finnish cabbage casserole with my mum a while ago, I wanted to make other cabbage dishes as well. Now I wanted to try a vegetarian version of cabbage roulades, so I made these cabbage roulades filled with mushroomy pearled spelt. They were pretty good and my technique was also successful. I would make these again with the same filling and also with something else. The pointed spring cabbage was a very good choice for this dish with its large and even leaves, that made the assembly fairly easy.
Here is my recipe for mushroom and pearled spelt cabbage roulades:
1 cup pearled spelt
1 vegetable stock cube
250 g chestnut mushrooms
1 red onion
2 garlic cloves
1 tbsp olive oil
Ground black pepper
50 g Cheddar and Emmental grated (optional)
1 pointed spring cabbage
A few notches of butter
½ tbsp black treacle
Cook the pearled spelt in water with the vegetable stock cube until done.
Chop the mushrooms, onion and garlic finely and cook them in olive oil until the excess liquid has evaporated. Add the cooked spelt and season. Then also add the grated cheese. Leave the cheese out, if you want a vegan dish.
Remove the cabbage leaves and cook them in water for a few minutes until they are bendy enough to shape roulades. Save some of the cabbage cooking water and set to side.
Place some of the filling onto the cabbage leaves and wrap them firmly into parcels. Place them on an oven dish, put a little butter on the top and bake at 220 C for about 30 minutes until the surface has received some brown colour.
Lower the oven temperature to 175 C. Pour some of the cabbage cooking water on the roulades and brush the black treacle on them. Cover the oven dish with a foil and return to the oven for about an hour.
Enjoy! One way to serve them is with roasted potatoes and a salad, like I did here.
I want to share this recipe with this month's Eat Your Greens. I don't cook that much with cabbage, so I thought it would be a nice change to my usual green vegetables. Eat Your Greens is a monthly vegetarian cooking challenge involving green vegetables hosted by Shaheen from A2K - A Seasonal Veg Table blog.
Have a relaxing Sunday everyone!