Cabbage Roulade with a Lemon Sauce

Cabbage Roulade with a Lemon Sauce Recipe - Vegetarian Delight

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Cabbage roulade with a lemon sauce is a delicious and elegant dish that is perfect for a special occasion or a cozy dinner at home. The combination of tender cabbage leaves filled with a savory mixture of vegetables, rice, lentils, and goat cheese, all topped with a tangy lemon sauce, is sure to impress your guests and tantalize your taste buds.

History

Cabbage roulade is a traditional dish that has been enjoyed for centuries in various cultures around the world. The idea of wrapping ingredients in cabbage leaves and cooking them to perfection has been a popular cooking technique for many years. The addition of a lemon sauce adds a refreshing and zesty twist to this classic dish.

Ingredients

12 large cabbage leaves
2 tbsp olive oil
1 white onion, chopped
1 carrot, grated
4 oz (113 g) mushrooms, sliced
1 cup wine
1.5 cup stock
0.5 cup rice
4 tbsp red lentils
1 tsp dried oregano
4 oz (113 g) soft goat cheese
1 tbsp flour
juice of 1 lemon
3 eggs, beaten

How to prepare

Preheat the oven to 375°F (191°C).
Blanch the cabbage leaves in boiling salted water until they begin to wilt.
Reserve the water.
Heat the oil and sauté the onion, carrot, and mushroom for 5 minutes.
Add the stock, rice, lentils, and herbs, then boil for 15 minutes and remove from heat.
Add the cheese.
Place a portion of the filling in each leaf, then fold in the sides and roll.
Place the joint down in a roasting pan and add the reserved water.
Cover with foil and bake for 30 minutes.
Drain the roasting pan.
Place 2.5 cups of water into a saucepan and bring to a boil.
Blend the flour with a little cold milk.
Add the flour and lemon juice to the water, then cook for 5 minutes, whisking to prevent lumps from forming.
Remove from heat and allow to cool for 1 minute, then add the eggs.

Variations

For a vegan version, omit the goat cheese and use a dairy-free alternative.
Add cooked ground meat or tofu to the filling mixture for an extra protein boost.
Experiment with different herbs and spices to customize the flavor of the roulade to your liking.

Cooking Tips & Tricks

Make sure to blanch the cabbage leaves just until they begin to wilt, as this will make them easier to roll.

- Be sure to cook the filling mixture until the rice and lentils are tender, as this will ensure a delicious and flavorful roulade.

- When making the lemon sauce, be sure to whisk constantly to prevent lumps from forming and to achieve a smooth and creamy texture.

Serving Suggestions

Serve the cabbage roulade with a lemon sauce alongside a fresh green salad and crusty bread for a complete and satisfying meal.

Cooking Techniques

Blanching the cabbage leaves

- Sautéing the vegetables

- Boiling the rice and lentils

- Baking the roulade

- Making the lemon sauce

Ingredient Substitutions

Use any type of cheese you prefer in place of goat cheese.

- Substitute quinoa or couscous for the rice.

- Use vegetable broth in place of stock.

Make Ahead Tips

You can prepare the cabbage roulade up to a day in advance and store it in the refrigerator until ready to bake. The lemon sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Arrange the cabbage roulade on a platter and drizzle with the lemon sauce for a beautiful and elegant presentation. Garnish with fresh herbs or lemon slices for an extra pop of color.

Pairing Recommendations

Pair this cabbage roulade with a lemon sauce with a crisp white wine or a light and refreshing cocktail for a perfect dining experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the roulade in a baking dish and cover with foil. Bake in a preheated oven at 350°F (177°C) until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 24g

- Dietary Fiber: 3g

- Sugars: 4g

Fats

- Total Fat: 10g

- Saturated Fat: 4g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 50% DV

- Vitamin C: 30% DV

- Calcium: 10% DV

- Iron: 15% DV

Alergens

Contains dairy (goat cheese)

- Contains eggs

Summary

This cabbage roulade with a lemon sauce is a nutritious and well-balanced meal that is rich in vitamins, minerals, and protein. It is a great option for those looking to enjoy a delicious and satisfying dish while still maintaining a healthy diet.

Summary

Cabbage roulade with a lemon sauce is a delightful and flavorful dish that is sure to impress your family and friends. With a savory filling wrapped in tender cabbage leaves and topped with a tangy lemon sauce, this dish is a perfect balance of flavors and textures. Enjoy this delicious and nutritious meal for a special occasion or a cozy night in.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for the first time. It was a sunny day in the summer of 1965, and I was visiting my dear friend Emily in her quaint cottage by the sea. Emily was an incredible cook and always had something delicious simmering on her stove.

On that particular day, she greeted me with a warm hug and a mischievous twinkle in her eye. "I have something special planned for lunch today," she said, leading me into her cozy kitchen. As I sat at her table, I watched in awe as she expertly prepared a dish that I had never seen before - Cabbage Roulade with a Lemon Sauce.

Emily explained that she had learned the recipe from her grandmother, who had brought it with her from the old country many years ago. The dish was a labor of love, requiring patience and precision to roll the tender cabbage leaves around a savory filling of ground meat, rice, and herbs.

I was captivated by the process, from blanching the cabbage leaves in boiling water to carefully spooning the filling onto each leaf and rolling them up like little packages. The aroma that filled the kitchen was intoxicating, a tantalizing blend of spices and herbs that promised a flavor explosion with every bite.

As the roulades simmered in a fragrant lemon sauce on the stove, Emily regaled me with stories of her grandmother's legendary cooking skills. She spoke of late nights spent in the kitchen, learning the secrets of traditional dishes passed down through generations.

When the roulades were finally ready, Emily plated them with a generous drizzle of the tangy lemon sauce and a sprinkle of fresh herbs. I took my first bite and was transported to culinary heaven. The flavors were bold and comforting, a perfect marriage of tender cabbage, savory filling, and zesty lemon.

I begged Emily to share the recipe with me, and she graciously agreed. Over the years, I have made the Cabbage Roulade with a Lemon Sauce countless times, each batch a tribute to the friendship and culinary wisdom that Emily shared with me that sunny summer day.

I have since added my own twists to the recipe, experimenting with different fillings and variations of the lemon sauce. But no matter how many times I make it, the dish always brings me back to that moment in Emily's kitchen, where I first fell in love with the art of cooking.

I have shared the recipe with friends and family, passing down the tradition of the Cabbage Roulade with a Lemon Sauce to the next generation. And as I watch my grandchildren savoring each bite with wide-eyed wonder, I am reminded of the power of food to connect us to our past and create lasting memories.

So, as I stand in my own kitchen, rolling cabbage leaves and simmering a pot of lemon sauce, I am filled with gratitude for the serendipitous moment that led me to discover this beloved recipe. And I know that no matter where life takes me, the flavors of the Cabbage Roulade with a Lemon Sauce will always bring me home.