Vegetarian cabbage roll with rice and mushrooms

Ingredients for 2 servings:

• 1 white cabbage
• 1 cup(s) rice (coffee cup)
• 1 carrot(s)
• 1 piece(s) of celery, approx. 5 x 5 cm
• 1 onion(s)
• 1 garlic clove(s)
• 1 piece(s) leek, approx. 10 cm
• 1 handful of mixed kernels (3 kernel mix)
• 1 tbsp, leveled soy sauce
• 1 tbsp, heaped cream cheese
• 1 egg(s)
• 30 g Parmesan, grated
• 2 large king oyster mushrooms
• 5 sprigs of parsley
• salt and pepper
• Ginger, ground
• turmeric
• Paprika powder, or curry powder
• 1 tbsp, heaped clarified butter
• n. B. Sauce, e.g. dumpling with sauce – recipe in the DB

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Blanch the cabbage. This means letting it simmer in boiling water for 3-4 minutes. Lift it out. Remove the first few leaves and repeat the process until you have blanched enough leaves for the roulades (2 leaves per roulade). Chop the carrot, celery, onion, garlic clove, leek, mixed seeds, and mushrooms into tiny pieces. I do this with a Tupperware chopper. I’m sure other companies have them too. I blanched about 16 times until everything was tiny. Cook the rice, not too soft, in either paprika or curry water and let it cool slightly. I add a teaspoon of paprika or curry powder to the cooking water. Mix the vegetables, rice, cream cheese, raw egg, Parmesan cheese, and parsley. Season with ground ginger, turmeric, pepper, salt, and soy sauce. Cut the tough stems from the cabbage leaves and stuff the mixture into the leaves. Use about 2 tablespoons per roulade. Roll the roulade so that it’s sealed all the way around. Wrap it with string. Then fry the roulades in hot clarified butter until lightly browned. Pour over the gravy (I used Chefkoch’s “Kloß mit Soß” recipe for this). Simmer for about 20 minutes and then enjoy.