Stuffed cabbage rolls with mushrooms

Stuffed cabbage rolls with mushrooms and rice – a delicious recipe for unforgettable moments

Who doesn’t love the unmistakable aroma of stuffed cabbage? This traditional dish, which has crossed generations, is perfect for family meals or gatherings with friends. In this recipe, we will prepare stuffed cabbage rolls with mushrooms and rice, a tasty and filling option, ideal for fasting days or for those who prefer a vegetarian diet. Get ready to discover the secrets of this recipe that will bring a smile to your face!

Preparation time: 30 minutes
Cooking time: 1 hour – 1 hour and 30 minutes
Total time: 2 hours
Number of servings: 6-8

Ingredients:
- 2 pickled cabbages (approximately 1.5 kg)
- 1 large onion
- 500 g of fresh mushrooms (preferably champignon)
- 1 large carrot
- 1 cup of rice (approximately 200 g)
- Salt to taste
- Pepper to taste
- 1 bunch of fresh dill (or 1 tablespoon of dried dill)
- 1 teaspoon of dried thyme
- 2-3 tablespoons of hot pepper paste (or to taste)
- Oil for sautéing

Preparation:

1. Preparing the ingredients: Start by soaking the rice in cold water, enough to cover it, and let it soak for 20-30 minutes. This step will help the rice become less sticky. While the rice is soaking, you can take care of the cabbage. If the pickled cabbage is too salty, rinse it in several waters to reduce the salt.

2. Separating the cabbage: Carefully separate the cabbage leaves. Discard the outer leaves if they are damaged. The veins of the leaves should be gently peeled or beaten with a meat mallet, so they become more flexible for wrapping.

3. Preparing the filling: Finely chop the onion, and grate the carrot. Clean the mushrooms and chop them finely. In a large pan, add 2-3 tablespoons of oil and sauté the onion and carrot for about 5 minutes, until they become translucent. Then, add the chopped mushrooms, salt, pepper, dill, and thyme. Let the mixture cook for 5-7 minutes, until the mushrooms release their liquid and become slightly browned. Finally, add the drained rice and hot pepper paste. Mix well and let the filling cool for a few minutes.

4. Forming the cabbage rolls: On each cabbage leaf, place a tablespoon of the rice and mushroom filling. Roll the leaf tightly, making sure to tuck in the edges well so they don’t open during boiling. If the leaves are large, you can cut them in half or into triangles, depending on your preferences.

5. Cooking the cabbage rolls: In a large pot, place a layer of chopped cabbage on the bottom. Arrange the cabbage rolls, seam side down, in a single layer, then add another layer of chopped cabbage on top. Season with salt, thyme, and dill. Add enough water to cover the cabbage rolls by about 2 cm. If desired, you can also add a few bay leaves for extra flavor. Cover the pot with a lid and let them simmer on low heat for 1 hour to 1 hour and 30 minutes, until the rice is cooked and the cabbage rolls are tender.

6. Serving: The cabbage rolls are served hot, alongside a portion of polenta and a sour cream sauce. This combination is perfect for enhancing the flavor of the cabbage rolls and making them even more delicious.

Useful tips:
- If you like spicy cabbage rolls, you can add more hot pepper paste or even finely chopped fresh chili to the filling.
- You can replace the mushrooms with textured soy or chopped nuts for a vegan version.
- Cabbage rolls can be frozen, so you can prepare a larger quantity and enjoy them later.
- Don’t forget to serve the cabbage rolls with a glass of white wine or herbal tea to enhance the culinary experience.

Calories and nutritional benefits: These cabbage rolls are an excellent source of fiber due to the rice and vegetables, and mushrooms are rich in plant proteins and vitamins. A serving of cabbage rolls (approximately 2-3 rolls) contains about 250-300 calories. It’s a nourishing dish, perfect for a lunch or dinner meal.

The stuffed cabbage roll recipe can easily become a tradition in your home, bringing family and friends together around the table. Try it and enjoy your favorite dish! Bon appétit!