Directions

• The simple yet flavorful ingredients – sauerkraut, pumpkin seeds, and white wine – come together to create a dish that satisfies both the requirements of a Lenten meal and the refinement of a festive feast.
• Toast the pumpkin seeds!
  Why is it necessary to toast the pumpkin seeds before adding them to the cabbage rolls?
  Toasting the pumpkin seeds helps release their natural oils and intensifies their flavor, giving them a crunchy texture. It’s important to toast them lightly, not too much, and not in oil to avoid burning them by mistake. This process not only adds a deeper, more pleasant taste to the dish but also helps the seeds integrate better into the filling without becoming too soft during cooking. This way, we add extra flavor and a contrast of textures, making the cabbage rolls truly special.
• The next step was to prepare the vegetables needed for the filling. To make my work easier and, of course, to save time, I used a food processor for both chopping and grating. It’s not necessary to use a food processor, but just make sure the vegetables are finely chopped.
• Next, I added the oil, leek, and carrots to a non-stick pan and sautéed them on low heat until they softened a bit. This step can take about 7-8 minutes, give or take, but I assure you, it’s worth the wait. I then added the mushrooms and continued cooking until all the liquid evaporated. Next, I added the washed rice, 4-5 heaping tablespoons of tomato sauce (from the 500 ml), and the seasonings, according to taste. I mixed everything together and continued cooking for about 5 minutes.
• Using the food processor again, I chopped the pumpkin seeds, which were now completely cooled. Their aroma is irresistible! I added the seeds to the previously prepared mixture, which was also cooled, along with the freshly chopped dill. I mixed everything together and set it aside. At this point, you can taste and adjust the seasoning if needed.
• We gently and patiently wrap…
  We’ve reached the “therapeutic” step in making the cabbage rolls. Although most people are a bit hesitant when it comes to wrapping, I assure you that once you get the hang of it, everything becomes easy. From the sauerkraut, I prepared the leaves for stuffing; I ended up with 50 pieces. I placed the ribs at the bottom of the pot, and any leftovers I finely chopped.
• I chose to make small cabbage rolls – about the size of a finger. Depending on your preferences, you can prepare them the same way or adjust to the desired size. Once I finished wrapping and placing all the cabbage rolls, I added the tomato sauce diluted with sauerkraut juice, bay leaves, peppercorns, and the wine.
• I covered the vegetarian ( Lenten) cabbage rolls with pumpkin seeds with the finely chopped sauerkraut and the liquid. I placed the lid on and baked them at 200°C for 4 hours. The aroma of the wine and pumpkin seeds is wonderful and irresistible. If you don’t have a clay pot on hand, you can cook or bake the cabbage rolls in any pot you prefer or are used to.
• Serving Vegetarian Cabbage Rolls with Pumpkin Seeds in Wine:
  Of course, I couldn’t serve these delicious Lenten cabbage rolls without a smooth and creamy polenta. Mmm! And let’s not forget the essential hot pepper. I used hot peppers prepared by my mother, which pair perfectly with these cabbage rolls and more.
• My dear ones, this is the dish I’ve tried to tempt you with today. Whether you choose to make it during the fasting period or prepare it because you don’t eat meat, I assure you it will fill your home with delightful aromas and your bellies with happiness. I hope this recipe has inspired you and that you’ll try making it at home. See you at the next recipe!
  I wish you days full of smiles and good cheer. With love, Ely