In January 2018, my husband and I decided to experiment with a whole-food plant-based diet for a month, which turned into six years ;). Sarma – sauerkraut (fermented cabbage) rolls, traditionally containing meat, were one of our last meat dishes. Over time, I missed them, particularly the combination of rice and sauerkraut. Although vegan sarma is not a new idea, creating this recipe was an interesting and tasty adventure for me. The combination of mushrooms, leeks, and sun-dried tomatoes turned out to be a winner. Using smoked paprika powder elevates these fermented cabbage rolls to a new level. We used brown rice for added nutrients and fiber and reduced the cooking time from 3 hours to 1 hour using a pressure cooker. I hope you like it! 🙂
Enjoy!
Vegan Sauerkraut Rolls “Sarma” stuffed with Leeks and Mushrooms
Equipment
- 1 Pan
- 1 Large Pot
- 1 Pressure Cooker
Ingredients
Instructions
- Carefully separate the cabbage leaves, keeping them whole. Check for excessive saltiness; if too salty, rinse briefly in cold water. Use damaged or small leaves to line the bottom of the pot or pressure cooker to prevent burning.