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:
Ingredients
1 cup pearled
spelt
1 vegetable stock
cube
250 g chestnut
mushrooms
1 red onion
2 garlic cloves
1 tbsp olive oil
Fresh thyme
Salt
Ground black
pepper
50 g Cheddar and
Emmental grated (optional)
1 pointed spring
cabbage
A few notches of
butter
½ tbsp black
treacle
Method
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!
Your VegHog
I love this, I've got some spelt in my pantry, I have been making lots of risottos with fresh peas but now you gave me idea
ReplyDeleteI also love pearled spelt risottos, also with fresh peas! I'm glad if I could inspire you with this dish! Let me know how it goes. :)
DeleteI really like this, although it takes a little effort to make - its worth it. I have made something similar in the past but stuffed with spicy lentils. I too was never a fan of cabbage, still not overly but could happily eat it like this any day. Thank you so much for sharing with Eat Your Greens
ReplyDeleteThank you Shaheen! Yes, I know what you mean, luckily cabbage isn't too dominating in this dish. Cabbage stuffed with spicy lentils also sounds lovely!
DeleteKaarina-mumma olisi ollut ylpeä kaalikääryleistäsi. Se teki maailman parhaita. Lihalla tosin :) Ulkonäkö ei ollut yhtä huoliteltu kuin sinulla. ;) Respect ;)
ReplyDeleteKiitos! Kyllä hän varmasti teki hyviä kääryleitä. Yllättävän hyviä ovat nämä kasvitversiotkin, lihallisista en oikein ikinä piitannut. :)
Deletewow these look really good - it is not often I really want some cabbage but I do now! I am unfamiliar with a pointed spring cabbage - wonder if it is like a wombak cabbage we have (called napa in USA) which has much lighter leaves and is long rather than round.
ReplyDeleteThank you very much! I'm normally not too keen on cabbage either, but it's certainly alright in this dish. Your description of the wombak cabbage sounds very similar to what I used, but please also keep in mind that this dish is traditionally made with white cabbage. I think any cabbage that you can comfortably wrap should be fine.
Delete