Stuffed cabbage rolls with mushrooms

Stuffed cabbage rolls with mushrooms

Who doesn’t love the rich and comforting flavors of stuffed cabbage rolls? This recipe for stuffed cabbage rolls with mushrooms is a delicious and easy-to-make variation, perfect for chilly days or when you want to impress your loved ones with a traditional dish but with a vegetarian twist. Let’s embark together on this culinary journey!

Preparation time: 30 minutes
Cooking time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 6-8

Necessary ingredients:

- 600-700 g fresh mushrooms (preferably champignon or pleurotus)
- 250 g rice (you can use long-grain rice for a fluffier texture)
- 1 medium-sized carrot
- 1 parsley root
- 1 small celery
- 2 large onions
- 1 large potato (for added consistency)
- 100 ml sunflower oil or olive oil
- Sauerkraut (enough to form the rolls, about 1-2 heads)
- 2-3 bay leaves
- 1 teaspoon dried thyme
- A few black peppercorns
- 1 cube of soup concentrate (optional)
- Sweet paprika, salt, and pepper to taste
- 1 egg (optional, for binding the mixture)

Step 1: Preparing the ingredients

To start this process, it is essential to have all the ingredients ready. Clean and wash the vegetables: carrot, parsley, and celery. Then, chop them into small pieces. Wash the mushrooms and chop them finely. If you are using larger mushrooms, it’s best to chop them finely to incorporate them perfectly into the filling.

Step 2: Preparing the filling

In a large frying pan or a capacious pot, heat the oil over medium heat. Add the chopped onion and sauté it until it becomes translucent, about 5 minutes. Then, add the carrot, parsley, celery, and chopped mushrooms. Continue to sauté the mixture for 10-12 minutes, stirring occasionally. Add the rice and sweet paprika, mixing well to combine the flavors.

Once the mushrooms have released their moisture, lower the heat and let the mixture simmer on low until the rice absorbs the remaining liquid. Turn off the heat and let the mixture cool.

Step 3: Preparing the cabbage

Meanwhile, prepare the sauerkraut. Carefully detach the cabbage leaves, being careful not to tear them. If the cabbage is too salty, you can rinse it gently under cold water, then cut the thick veins of the leaves, making them easier to roll.

Step 4: Forming the rolls

When the mixture has cooled, mix well with an egg (if you choose to use it) and season with salt and pepper. Now comes the fun part: take a cabbage leaf, place a tablespoon of filling on the leaf, and roll it tightly, ensuring to fold the edges to keep the filling from escaping. Continue until you have formed all the rolls (you should get about 24).

Step 5: Cooking the rolls

In a large pot, place a layer of finely chopped cabbage on the bottom. Then, place a first layer of rolls, followed by another layer of cabbage. You can repeat this process until you exhaust all the rolls. Add the bay leaves, peppercorns, and the cube of soup concentrate. Pour in water to just cover the rolls. Cover the pot with a lid and let it simmer on low for about 2 hours, until the cabbage becomes soft and the flavors combine.

Step 6: Serving

The rolls are served hot, alongside sour cream and warm polenta. The rich taste of the mushroom rolls perfectly complements the creaminess of the sour cream and the texture of the polenta.

Suggestions and variations

If you want to adapt the recipe to a fasting version, you can omit the egg and not serve the rolls with sour cream. Additionally, you can add fresh herbs, such as dill or basil, to the filling for a fresher taste.

Nutritional benefits

Stuffed cabbage rolls with mushrooms are a healthy option, being rich in fiber, plant proteins, and vitamins, thanks to the mushrooms and vegetables. A serving of rolls contains about 300-400 calories, depending on the ingredients used.

Frequently asked questions

1. Can I use brown rice instead of white rice?
Yes, you can use brown rice for a healthier option, but the cooking time will be longer.

2. What type of mushrooms can I use?
Champignon or pleurotus mushrooms are the most common, but you can experiment with shiitake or porcini mushrooms for a more intense flavor.

3. Can I freeze the rolls?
Yes, you can freeze the rolls before cooking them. Place them in an airtight container between layers of parchment paper.

4. What other recipes can they be combined with?
Stuffed cabbage rolls with mushrooms pair perfectly with polenta, a seasonal salad, or mashed potatoes.

Let’s enjoy cooking together! This recipe for stuffed cabbage rolls with mushrooms is not just a dish but a way to gather family around the table, create memories, and explore culinary traditions. Bon appétit!

 Ingredients: 600-700 g mushrooms, 250 g rice, 1 carrot, 1 parsley root, 1 small celery, 2 onions, paprika, pepper, 1 egg, 1 large potato, 100 ml oil, pickled cabbage, 2-3 bay leaves, 1 teaspoon dried thyme, a few peppercorns, 1 cube of Maggie.