Dolmades / Cabbage rolls Vegan

Cabbage rolls with vegetables and rice!

Ingredients

• 1 large, fluffy white cabbage
• 2-3 tbsp. olive oil
• 1 large onion grated
• For the filling:
• 200 g. Carolina rice
• 200 ml olive oil
• 2 medium carrots, coarsely grated
• 2 medium zucchini, coarsely grated and squeezed
• 1 dry onion, finely chopped
• 2 spring onions, finely chopped
• 2-3 tbsp. chopped dill
• 2-3 tbsp. chopped parsley
• 2-3 tbsp. tablespoons chopped mint
• 1 clove garlic, crushed
• 1 medium ripe tomato, grated
• salt
• black pepper
• Vegetable stock
• 1 cup of tomato puree

Directions

1. To prepare the cabbage rolls, in a large bowl, mix all the filling ingredients together until they are mixed and a relatively juicy mixture is obtained. Set aside.
2. Cabbage
3. With a large knife, cut the cabbage stalk around the perimeter and conically and remove it.
4. Bring plenty of salted water to a boil in a large, deep pot and once it boils, carefully add the cabbage, with the part where we cut the stalk facing down.
5. Boil for 15 minutes and carefully remove with two slotted spoons.
6. Leave in a baking pan until cool enough to handle.
7. For the Dolmades cabbage rolls:
8. Separate the leaves one by one.
9. Spread a leaf on a cutting board and remove the thick part of the stem with a knife.
10. Place 1 heaped tablespoon of filling on the edge of each leaf, roll once, bring the side edges of the leaf towards the center and continue rolling.
11. If there is any juice left from the filling, strain it and set aside.
12. Arrange the dolmades in the saucepan, with the edge of the roll facing down, in two or three layers.
13. Pour over 200 ml of water and the reserved liquid from the filling, and the tomato puree.
14. Cover with a plate to hold the dolmades in place and prevent them from unrolling.
15. Place the pot over high heat until the liquid boils.
16. Reduce the heat, cover the pot and simmer for 40-45 minutes, until the dolmades are soft and the rice is cooked.
17. Remove from the heat and let the dolmades cool in the pot.