Stuffed cabbage rolls with mushrooms

Name: Stuffed cabbage rolls with mushrooms
Ingredients: 1 cup of rice (with round grain) 500 g fresh mushrooms 1 bunch of dill 3-4 large onions 2 carrots 50 ml oil salt and pepper to taste 1 cup of broth/tomato juice 1 large pickled cabbage for wrapping th; for serving: hot pepper; sour cream

Savory - Stuffed cabbage rolls with mushrooms by Amelia K. - Recipia

Stuffed Cabbage Rolls with Mushrooms and Rice When I need a filling vegan dish that even those who don’t observe fasting will enjoy, stuffed cabbage rolls with mushrooms are always a great option. I usually make a large tray because they disappear quickly, whether at the main meal or the next day, served cold or reheated. They are not difficult to make, but the wrapping process takes a bit of time. Quick Info Total time: about 2 hours Preparation time: about 40 minutes Cooking/baking time: 1-1.5 hours (depends on how quickly the leaves boil and how much water you add) Servings: 6-8, depending on the size of the rolls Difficulty: medium Vegan recipe, suitable for fasting periods or for vegetarians Ingredients 1 cup of round grain rice (about 100-120 g) 500 g fresh mushrooms 3-4 large onions 2 carrots 50 ml oil 1 bunch of dill 1 cup of tomato paste or tomato juice (about 100 ml) 1 large pickled cabbage (the leaves need to be whole for wrapping) Salt and pepper to taste Optional for serving: hot peppers, sour cream (vegan or regular) Preparation Method 1. Clean the mushrooms, wash them thoroughly under running water, and let them drain completely in a colander. Once drained, chop them finely. 2. Chop the onion as finely as possible. Wash, peel, and grate the carrots on a small grater. 3. In a large pot, heat the 50 ml of oil. Add the chopped onion, grated carrot, and chopped mushrooms to sauté. Stir occasionally over medium heat until the vegetables become translucent and lose some of their moisture. 4. Season with salt and pepper to taste. Add the chopped dill, tomato paste or juice, and the rice (washed in cold water and well drained beforehand). Mix everything well and let it cook for another 2-3 minutes, stirring gently, just enough for the rice to start absorbing the liquid. 5. Meanwhile, prepare the pickled cabbage leaves. Carefully separate the leaves, quickly rinse them under cold water if they are too salty or sour, and cut the thick veins from the center to make rolling easier. Keep the thin parts for wrapping, and place the thick leftovers at the bottom of the pot. 6. Take one leaf, place a heaping teaspoon of the rice and mushroom mixture, then roll the cabbage tightly, tucking the ends underneath to prevent the filling from spilling out during cooking. Repeat until all the filling is used. 7. At the bottom of the pot where you will cook the rolls, place the cabbage cores or chopped cabbage and possibly some dill stems. Arrange the rolls side by side, not too tightly, in layers. 8. Pour a tablespoon of tomato paste or juice over the top. Add hot water to cover the rolls, but not exceed their level. 9. Place the pot on the stove or directly in the oven over medium heat. If boiling on the stove, cover with a lid; if baking in the oven, you can leave it uncovered. Check periodically and add hot water if needed—make sure they don’t remain uncovered during cooking. 10. They are ready when the cabbage leaves are soft and the rice is well cooked. This usually takes between one hour and an hour and a half, depending on the thickness of the rolls and the cabbage. 11. Serve hot, with hot peppers or sour cream, to taste. Why I Make This Recipe Often I enjoy making them because I can use leftover mushrooms or vegetables that accumulate in the fridge. These rolls are inexpensive, yield a lot, and are just as good the next day. They don’t require complicated ingredients. Tips and Variations Tips - If the pickled cabbage is very salty, quickly rinse the leaves under cold water. - For uniform rolls, always use the same spoon for portioning. - Be careful not to tear the leaves when removing the thick veins. Substitutions - Tomato paste can be replaced with tomato juice if you prefer a fresher taste. - If you don’t like dill, you can omit it, but you will lose some of the specific flavor. Variations - You can add a bit of chopped parsley to the mixture if you like. - For those who don’t observe fasting, a bit of sour cream goes well with the serving. Serving Ideas - They are good warm, but also cold, straight from the fridge. - Serve with hot peppers or pickles on the side. - Sometimes I reheat them the next day in the oven, with a bit of extra water, to prevent them from drying out. Frequently Asked Questions What type of rice is suitable for vegan stuffed cabbage rolls? Round grain rice, as it absorbs liquid better and binds the mixture. Do the mushrooms need to be sautéed until all the water evaporates? Not all the water, but it's important for them to soften, and the mixture should not be watery before putting it in the leaves. If I can’t find pickled cabbage, can I use sweet cabbage? Yes, but it needs to be blanched beforehand to soften the leaves. Can the mushroom rolls be frozen? Yes, but the texture will change slightly upon thawing. It’s better to keep them in the fridge if consumed within 2-3 days. What is the right amount of water for boiling? The water should cover the rolls but not exceed their level significantly. If it decreases during boiling, add hot water as needed. Nutritional Values (estimates) A medium serving (about 3-4 rolls): - Calories: 150-180 kcal - Carbohydrates: 28-32 g - Protein: 4-5 g - Fat: 4-5 g Values are approximate and depend on the size of the rolls and how much oil you actually use for sautéing. Storage and Reheating The rolls store well in the fridge, covered, for up to 3 days. They can be reheated in the microwave, but it’s better to do so in the oven or on low heat, with a bit of water, to prevent the cabbage leaves from drying out. Freezing is not recommended if you want to maintain the texture of the leaves.

Stuffed cabbage rolls with mushrooms

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