This is a recipe inspired by the traditional Eastern European stuffed cabbage : sarmale or dolmas.
In the traditional recipe the cabbage leaves are stuffed with rice and ground meat. Instead of rice I’ve used rolled oats, and instead of meat, seaweed and mushrooms. I’ve also made some rolls with ground meat added to the mix, and they tasted pretty good too.
This dish takes a bit of hard work…I won’t claim it’s easy to make. But if you have the time and enjoy cooking, it’s definitely worth.
Can be served hot, as well as cold.
As a side dish you can serve mashed potatoes, polenta, rice or simply fresh whole wheat bread which you can dip in the tasty sauce!
(for about 4 people)
1 large onion
5-6 cloves garlic
one cup soaked seaweed
chopped fresh mushrooms of any kind
2 cups rolled oats
one large head of cabbage with large leaves that have no wholes
optional: ground red meat
Chop the onion and sautee it in olive oil. Add the chopped garlic. Add the mushrooms and the drained seaweed. If you’re not using meat, add the mushrooms and seaweed to the onion and cook for about 5 min. Add paprika powder.
Put everything into a bowl, add rolled oats and mix it all up until you get a thick dough. if you’re using meat, add the meat as well.
Take apart the cabbage leaves, wash them and place them carefully in a large pot of boiling water.
Boil them for a few minutes, 2-5 min, just enough for them to soften, but not become mushy. Take them out carefully and set them aside. Strain them, let them cool down, and even pat them dry with paper towel.
Chop the rest of the cabbage and place half of it on the bottom of a large and deep pot.
Fill the mushrooms with the oats mix. You can find videos online that show you how to stuff cabbage leaves. For example:
Place the stuffed cabbage leaves over the chopped cabbage. Layer them, and place the rest of the chopped cabbage on top. Pour tomato sauce on top, and cover with a lid.
Boil for about one hour on low heat.
Serve warm or cold, with some yogurt or sour cream on top.
For more flavour, mix the sour cream (or yogurt)
that goes on top with chopped and crushed garlic, sea salt, olive oil and dill.