Vegan Cabbage Rolls

Ingredients:

1 sauerkraut, 1 can of rice, 3 onions, 2 cans of mushrooms, 1 can of tomato paste, 2 carrots, oil, paprika, thyme, bay leaf, salt, pepper

Preparation:

Making the cabbage roll filling (risotto): finely chop mushrooms, onions and 1 carrot, then sauté them in a frying pan with 1 tablespoon of oil. Add the rice, water, paprika, bay leaf, salt and pepper. Let it simmer until the rice is cooked.

Peel each leaf from the pickled head of cabbage. The spines are removed and are finely chopped.

The remaining cabbage leaf halves are then cut into 2 triangles, and each triangle is filled with the risotto. Gently roll and close them so that they do not tear.

Grease a crockpot/Dutch oven with oil and gently place the cabbage leaves in layers (start from the outside and spiral your way to the middle): a layer of chopped cabbage, a layer of cabbage rolls, a layer of finely grated carrot. Then sprinkle with tomato paste and repeat the layering operation until all the cabbage rolls are placed.

End with a layer of chopped cabbage on top. Add the broth from the sauerkraut up, and fill the pot up to 2/3 of the top. Add thyme and bay leaves, then leave to simmer on low heat for 6 hours.

Serve with pollenta.