Vegan Sarma with Mushroom and Rice
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Ingredients
- 1 white cabbage
- 300 g mushrooms
- 100 g long grain rice
- 1 onion
- 1 tsp smoked paprika
- 400 g chopped tomatoes
- 150 ml vegetable stock
Nutrition (per serving)
- Calories
- 214 kcal
- Protein
- 9 g
- Carbohydrate
- 40 g
- of which sugars
- 18.6 g
- Fat
- 1.1 g
- of which saturates
- 0.2 g
- Fibre
- 8.1 g
- Salt
- 0.36 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the rice in boiling water for 10 minutes until just tender, then drain.
- 2
Carefully remove 8 large outer leaves from the cabbage and blanch in boiling water for 3 minutes until pliable, then drain and pat dry.
- 3
Fry the finely chopped mushrooms and onion in a splash of oil for 6-8 minutes, then stir in the smoked paprika and mix with the cooked rice.
- 4
Spoon the filling onto each cabbage leaf, fold in the sides and roll up.
- 5
Heat the oven to 180C (160C fan, gas 4). Arrange the rolls in a baking dish and pour over the chopped tomatoes mixed with the vegetable stock.
- 6
Cover with foil and bake for 50-55 minutes until the cabbage is tender.
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