Stuffed cabbage rolls with meat and mushrooms

Name: Stuffed cabbage rolls with meat and mushrooms - Elisaveta H.
Ingredients: 1 cabbage; 1 medium onion; 250 g meat; 1 can of mushrooms 200 g; 1 cup of rice; olive oil; 1 tablespoon of lard; fresh thyme; salt; pepper; paprika; red pepper paste; garlic; 1 bay leaf; 1 tablespoon of vegetable paste; 1 cup of chicken broth; 2 cups of tomato paste

Diverse - Stuffed cabbage rolls with meat and mushrooms by Elisaveta H. - Recipia

Cabbage rolls with meat and mushrooms are a slightly different variant of classic cabbage rolls, but they are prepared in the same way. The mushrooms in the filling add flavor and a pleasant texture, while the rice is partially cooked before being mixed with the meat. I prefer to make larger rolls, but the leaves can also be filled and rolled smaller, depending on your preference. Quick Info Total time: not specified exactly; preparation includes blanching the cabbage, preparing the filling, and baking Preparation time: not specified Cooking time: approximately 40-50 minutes in the oven, after the rolls have boiled on the stove Servings: the number varies depending on the size of the rolls Difficulty: medium Recipe type: cabbage rolls with meat and mushrooms; suitable for holiday meals Ingredients 1 cabbage 250 g minced meat 1 medium onion 1 can of mushrooms, approximately 200 g 1 cup of rice Olive oil 1 tablespoon of lard 2-3 cloves of garlic, crushed 1 tablespoon of vegetable paste 1 cup of chicken broth Red pepper paste, to taste Paprika, to taste Salt Pepper Fresh thyme 1 bay leaf Tomato paste, approximately 2 cups in total, used both in the filling and for arranging the rolls, as well as in the cooking liquid Sour cream, for serving Preparation method 1. Prepare the cabbage leaves Remove the core from the cabbage. Put a pot of water to boil, and when the water starts to boil, add salt and a little vinegar. Blanch the leaves one by one, separating them from the head leaf by leaf. Let each leaf sit in the water for about 3-4 minutes, enough to soften and become easy to roll. They don’t need to be fully cooked, just pliable enough for filling. Remove the leaves from the water and set them aside. Cut out the tough portions from the center of the leaves. If the leaves are very large, you can tear or divide them as desired, depending on how large you want the rolls to be. Save the leftover cabbage for the bottom and layers in the pot. 2. Prepare the filling Finely chop the onion. In a pan or pot, heat a little olive oil along with the tablespoon of lard. Add the onion and the crushed garlic cloves and let them soften. Add the vegetable paste, then add the canned mushrooms, chopped not too finely. Stir and let them sauté for a few minutes to combine the flavors. Add the rice and start pouring in the chicken broth gradually. In the original recipe, the broth was made from boiled water and a Knorr cube. Stir while the rice heats and partially cooks. After about 5 minutes, turn off the heat. The rice should not be fully cooked at this stage, as it will continue to cook inside the rolls. Let the mixture cool slightly, then add chopped fresh thyme, salt, pepper, red pepper paste, paprika, minced meat, and a little tomato paste. Mix very well until the meat and rice are evenly distributed. 3. Fill and roll the cabbage rolls Take a cabbage leaf and place filling on the wider end. The amount should be chosen based on the size of the leaf and how big you want the rolls to be. Do not fill the leaves to the edge, as the rice will swell during cooking. Roll the leaf and tuck in the ends so that the filling stays inside. Continue until you finish the filling or the prepared leaves. 4. Arrange the cabbage rolls in the pot Chop the leftover cabbage and place it at the bottom of a wider pot. Add the bay leaf and fresh thyme. Sprinkle a little tomato paste over the cabbage. Place the first layer of rolls as close together as possible. Drizzle them with a little olive oil and add more tomato paste. Continue with the next layers, repeating the same order until all the rolls are arranged. In this version, the rolls were made larger, but the size does not change the cooking steps. If they are smaller, it is important that they are not unevenly packed or rolled too loosely. 5. Boil and bake the cabbage rolls Pour hot water into the pot, enough to cover the rolls. Place the pot on the stove over high heat until the liquid starts to boil. Meanwhile, preheat the oven. After the rolls have boiled, add about 1-2 cups of tomato paste, depending on how much sauce you want. Transfer the pot to the oven and let the rolls bake for about 40-50 minutes. Check the liquid level from time to time. If necessary, add a little hot water, not cold. The rolls should remain in the liquid during cooking, without the sauce reducing completely before the rice and meat are done. When the liquid has reduced and the rolls are almost cooked, turn off the oven and cover the pot. Let it cool gradually in the oven. Serve with sour cream. Why I make this recipe often I love the combination of meat, rice, and mushrooms because the filling is more substantial and has a different taste than the classic one. The mushrooms do not need to be chopped very finely, and the larger pieces feel pleasant after baking. The recipe is also suitable for holiday meals, especially when you want to prepare a larger pot of rolls. It can be made with large or small rolls without needing to change the preparation method. Tips Blanch the leaves just enough to soften them. If they are left too long in the water, they can tear more easily when rolling. Remove the nerves and tough parts from the center of the leaves. These make rolling difficult and can cause the rolls to come apart. The rice is only partially cooked before being mixed with the meat. The approximately 5 minutes on the stove is sufficient for this stage. Fill the leaves moderately. The rice will swell, and too much filling can cause the rolls to come apart during cooking. Use hot water when you need to replenish the liquid in the pot. This way, the boiling is not abruptly interrupted. Substitutions The chicken broth can be made from boiled water and a Knorr cube, as mentioned in the recipe. The important thing is that the liquid is added gradually over the rice and mushrooms. Since both olive oil and lard are used in the recipe, you can keep the mentioned proportions or use only one of them, depending on what you have on hand. Variations The rolls can be rolled larger, as they were prepared in this version, or smaller. The size influences the number of pieces, not the basic ingredients. The amount of tomato paste can be adjusted between approximately 1 and 2 cups in the cooking liquid, depending on how much sauce you prefer. Additionally, tomato paste is also used between layers and in the meat mixture. Serving ideas Serve the cabbage rolls hot, with sour cream. The leftover sauce in the pot can be poured over them, especially if it has reduced enough and has a concentrated taste of cabbage, tomatoes, and thyme. Frequently asked questions Can I use fresh mushrooms instead of canned ones? The recipe is written for a can of mushrooms of approximately 200 g. If you use fresh mushrooms, they should be cleaned, chopped, and sautéed before being added to the rice. However, the quantity and cooking time for fresh mushrooms are not specified in the basic recipe. How long should the cabbage leaves be blanched? About 3-4 minutes for each leaf, enough to become pliable. The leaves should not be fully cooked, as the rolls will cook later in the pot and in the oven. Why is the broth added gradually over the rice? The broth is added gradually while the rice and mushrooms are sautéing. This way, the rice starts to cook before the rolls are filled, but does not become fully cooked. What do I do if the liquid reduces too much in the oven? Add a little hot water, just as needed. The recipe source recommends checking during baking and replenishing the liquid if it reduces too much. When are the cabbage rolls ready? They are ready when the meat and rice are cooked, the leaf is soft, and the liquid has reduced. In the recipe, after approximately 40-50 minutes in the oven, their state is checked, then the oven is turned off, and the pot is left covered inside. Nutritional values The values below are estimates and depend greatly on the amount of oil, tomato paste, sour cream, and the number of rolls obtained. As a reference, the estimate assumes dividing the dish into 6 portions and does not include the sour cream added at serving. For one serving: Calories: approximately 430-520 kcal Protein: approximately 20-25 g Carbohydrates: approximately 45-55 g Fats: approximately 17-23 g Fiber: approximately 5-8 g The meat mainly contributes to the protein and fat intake, the rice brings the majority of carbohydrates, and the cabbage and mushrooms contribute fiber and volume. The values cannot be considered exact as the amount of oil is not specified, and the tomato paste can vary in density and composition. Storage and reheating After cooling, the cabbage rolls are stored in the refrigerator in a covered dish. For reheating, heat portions together with a little of the leftover sauce, so they do not dry out. They can be served again with sour cream. It is important that the dish is not left at room temperature after cooling longer than necessary. If the rolls are stored for later, move them to a covered container and keep them in the refrigerator.

Stuffed cabbage rolls with meat and mushrooms

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