Vegan Sarmale (Romanian Cabbage Rolls with Mushrooms and Walnuts)

Ingredients

For 6 portions

• 🍄 500g mushrooms
• 🌰 80g walnuts
• 🍚 180g white rice (dry)
• 🧅 2 medium onions
• 🥕 1 medium carrots
• 🏺 5 Tbsp sunflower oil
• 🥫 2 Tbsp tomato paste
• 🫑 2 Tsp smoked paprika
• 🌿 1 Tsp thyme
• 🌿 10g dill
• 🧂 1.5 Tsp salt
• 🌿 1 Tsp black pepper
• 🥬 1,000g green cabbage
• 🥬 500g sauerkraut
• 🥫 400g canned tomatoes
• 🌿 3 leaves bay leaf
• 🥤 800ml tap water
• 🥛 200ml soy yoghurt alternative

Method

1. Cut out the core of the cabbage and lower it into a large pan of boiling salted water. Peel off the leaves as they soften, about 2–3 minutes each, until you have 18–20. Cut out the thick central rib from each.
2. Finely chop the mushrooms and walnuts and grate the carrot. Heat 3 tablespoons of the oil in a large pan over a high heat and fry the mushrooms for 10 minutes until browned and dry.
3. Add the finely chopped onions, carrot and the remaining oil and fry for 8 minutes. Stir in the rinsed rice, walnuts, tomato paste, smoked paprika and thyme for 2 minutes. Take off the heat and mix in half the chopped dill, the salt and the pepper. Cool.
4. Put a heaped tablespoon of filling near the base of each leaf, fold in the sides and roll up firmly.
5. Heat the oven to 160°C (140°C fan). Spread half the sauerkraut, rinsed if very sour, and the chopped leftover cabbage over the base of a large casserole. Pack the rolls tightly on top in layers with the bay leaves between them.
6. Cover with the remaining sauerkraut. Mix the crushed tinned tomatoes with the water and pour over until the rolls are just covered.
7. Cover and bake for 2 hours, until the cabbage is very soft. Rest for 15 minutes, then serve with the soy yoghurt and the remaining dill.