Delicious Stuffed Cabbage Rolls with Mushrooms and Rice

Experience the delightful combination of juicy mushroom and rice filling nestled within soft cabbage leaves. These stuffed cabbage rolls are simple to prepare using accessible ingredients and are just as flavorful and filling as their meat-based counterparts. They make a comforting and nutritious meal for the entire family!

Step-by-Step Preparation Guide

Total preparation time: 2 hours

1. Step 1:

   

   Gather all necessary ingredients. Medium-grain rice works best for this recipe. Rinse and pat dry the mushrooms with paper towels. Peel and wash the onion and carrot thoroughly. Rinse the cabbage and remove any damaged outer leaves if needed.

2. Step 2:

   

   Rinse the rice several times until the water runs clear. In a pot, combine rice with water—approximately 1 liter per 1 cup of rice, adjusting according to the rice variety. Bring to a boil over medium heat, then cook for 7-10 minutes until the rice is partly cooked.

3. Step 3:

   

   While the rice is cooking, bring a deep pot filled halfway with water to a boil over high heat. Gently separate cabbage leaves. Once boiling, reduce heat to medium and blanch the cabbage leaves for 1-2 minutes until tender.

4. Step 4:

   

   Carefully remove the cabbage leaves using a slotted spoon and place them in a colander to drain excess water. Repeat for all leaves.

5. Step 5:

   

   After 7-10 minutes, drain the rice in a colander and set aside.

6. Step 6:

   

   Dice the onion and mushrooms into medium cubes. Grate the carrot using a coarse or medium grater.

7. Step 7:

   

   Heat vegetable oil in a skillet and add the mushrooms. Sauté, stirring frequently, until all moisture evaporates, then cook mushrooms for an additional minute. Transfer to a bowl to cool.

8. Step 8:

   

   In the same skillet, add more oil if needed and sauté the onion until translucent, about 1-2 minutes. Add the grated carrot and cook until tender. Combine the cooked vegetables with the mushrooms and set aside.

9. Step 9:

   

   In the bowl with vegetables and mushrooms, add the partially cooked rice. Crack in a fresh egg, season with salt, black pepper, and your favorite dried spices to enhance the flavor.

10. Step 10:

    

    Mix all ingredients thoroughly until well combined. Taste and adjust seasoning if necessary.

11. Step 11:

    

    Trim the thick vein from the base of each blanched cabbage leaf. If some parts are still tough, gently pound them with a kitchen mallet. Place about two tablespoons of filling in the center of each leaf.

12. Step 12:

    

    Fold one side of the leaf over the filling, tuck in the sides, and roll it tightly into a neat bundle.

13. Step 13:

    

    Repeat this process for all cabbage leaves. For smaller rolls, cut large leaves in half along the main vein and fill each portion separately.

14. Step 14:

    

    Place leftover cabbage leaf pieces at the bottom of a deep pot or Dutch oven. Arrange the stuffed rolls snugly in layers on top. Cover with a few cabbage leaves.

15. Step 15:

    

    Return the skillet used for vegetables to medium heat, add 1.5 liters of water, and bring to a boil. Stir in tomato paste, sugar, salt, black pepper, and bay leaves. Simmer the sauce for 1-2 minutes, then pour it over the cabbage rolls. Add more hot water if necessary to cover the rolls. Bring to a boil over medium heat.

16. Step 16:

    

    Once boiling, reduce heat to low, cover the pot leaving a small gap for steam, and simmer for 45-60 minutes until the rice is fully cooked. Turn off the heat and let the rolls rest covered for 10-15 minutes. Serve hot, optionally garnished with sour cream or cream and sprinkled with fresh herbs or green onions. Enjoy your meal!

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