Cabbage Rolls with Mushrooms and Rice

by Editorial Staff

Today we will cook not the usual meat, but mushroom cabbage rolls. The stuffing for cabbage rolls will be made from mushrooms, onions and rice. Delicious and aromatic cabbage rolls with mushrooms will take their rightful place on your table.

Cook: 1 hour 30 mins

Servings: 4

Ingredients

  • Cabbage (white cabbage, Peking cabbage or Savoy cabbage) – 1 head of cabbage
  • Rice – 0.5 cups
  • Forest mushrooms (or champignons) – 200-300 g
  • Bulb onions, large – 1 pc.
  • Carrots – 1 pc.
  • Tomato juice – 250 ml
  • Egg (optional) – 1 pc.
  • Sunflower oil for frying – 150 ml
  • Bay leaf – 1 pc.
  • Allspice peas – 4 pcs.
  • Black peppercorns – 4 pcs.
  • Fresh or dried dill – to taste
  • Ground black pepper – to taste
  • Salt to taste

Directions

  1. We will pre-sort the forest mushrooms and boil, for at least 40 minutes (if champignons are used, they do not need to be boiled).
    Cabbage for stuffed cabbage can be used with ordinary white cabbage, Peking cabbage or Savoy cabbage. If you are using white cabbage, it is better to take young cabbage.
    Instead of tomato juice, you can use tomato sauce or pasta, or grate fresh tomatoes.
  2. Cut out the middle of the cabbage, place the cabbage in a saucepan with water and put it on the fire so that the cabbage leaves soften and it is easier to separate them from the head of cabbage
  3. While the cabbage is being prepared, prepare the stuffing for the stuffed cabbage. Finely chop the boiled wild mushrooms.
  4. Chop half the onion finely.
  5. Combine onions and mushrooms in a pan and fry in sunflower oil (use half of the oil).
  6. We make sure that the onions are fried, but not burnt.
  7. Boil the rice until not completely cooked in salted water, then rinse it. Combine rice with mushrooms and onions, add an egg if desired. Mix the filling, add salt and pepper to taste
  8. Don’t forget about cabbage. Remove the outer softened cabbage leaves and put the head of cabbage back to boil.
  9. Chop the remaining onion and grate the carrots.
  10. Fry the onions and carrots in the remaining oil.
  11. Add tomato juice, peppercorns, bay leaf and cook until the vegetable mass thickens. Add chopped fresh or dry dill. The filling for stuffed cabbage is ready.
  12. Let’s start forming stuffed cabbage rolls. Cut off the thickenings from the cabbage leaves, you can even beat off the leaves a little with a hammer. Put the mushroom filling on the cabbage leaf (2-4 teaspoon, depending on the size of the leaf).
  13. Wrap the filling in a cabbage leaf.
  14. Put the formed cabbage rolls tightly in a saucepan.
  15. Let’s add a vegetable fill.
  16. Fill the pot with water so that the cabbage rolls are slightly covered. Let’s salt. We will cook stuffed cabbage rolls with mushrooms and rice over low heat, covered for about 80 minutes.
  17. Serve the prepared mushroom cabbage rolls hot, along with the sauce in which they were cooked.

    Enjoy your meal!

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