Stuffed cabbage rolls with spinach, mushrooms, and chicken
The first time I tried stuffed cabbage rolls with spinach, mushrooms, and chicken, I had some mushrooms from the market and a pickled cabbage that I needed to use. I adapted a bit based on what I had, but I returned to this combination several times. I’m drawn to the mix of chicken with mushrooms and fresh greens, especially when I want a lighter version compared to classic cabbage rolls. If you find fresh or frozen mushrooms, it’s worth trying this recipe. It’s not difficult to make, but it requires a bit of organization in advance. Quick Info Total time: approx. 2.5 hours Preparation time: 40-50 minutes (depends on how quickly you portion and wash the ingredients) Cooking time: 1.5 hours Servings: 6-8 Difficulty: medium Recipe type: main dish, seasonal, suitable for Sunday dinner or when you have forest mushrooms Ingredients 1 pickled cabbage 1 bunch of spinach 1 handful of mushrooms 3 large onions 2 carrots 250 g rice 500 g ground chicken (I also use marinated meat if I find it) 1 cup oil 2 tablespoons tomato paste salt, pepper Preparation method 1. I start with the pickled cabbage, which I soak in cold water a few hours beforehand. I change the water 2-3 times, depending on how salty or sour the cabbage is. 2. I wash the spinach leaves and blanch them for 2 minutes in boiling water. I immediately take them out and let them cool, then chop them finely. 3. The mushrooms are washed very well and boiled, changing the water 3-4 times. After they cool, I chop them finely in a food processor or with an immersion blender, so they are in small pieces but not turned into a paste. 4. The onion is peeled and chopped. I sauté it in oil, using about a full cup. When the onion starts to soften, I add the grated carrots. I sauté everything together for 5 minutes, then let it cool. 5. In a large bowl, I put the spinach, chopped mushrooms, sautéed onion and carrot, ground chicken, washed rice, tomato paste, salt, and pepper to taste. I mix well, easiest with my hands, to combine everything. 6. I portion the cabbage leaves to the right size for rolls. On each leaf, I place filling and roll it up. The leftover cabbage is chopped and placed at the bottom of a large pot. 7. I arrange the rolls side by side, not too tightly. I cover them with cold water. 8. I put the pot on medium heat to boil for 1.5 hours. Sometimes I add water if it reduces too much. 9. I serve the rolls with a simple sauce made of sour cream mixed with grated horseradish. They go well together. Why I make this recipe often I like it because it has the taste of classic cabbage rolls, but it’s a bit lighter and fresher. The filling of spinach and mushrooms changes the texture and flavor, and the chicken makes it all lighter. It doesn’t require complicated techniques and can be adapted based on what I have in the fridge. Tips and variations Tips Very salty pickled cabbage must be soaked well; otherwise, the rolls will be too sour. Mushrooms can leave a slightly bitter taste if not boiled well with several waters. Don’t put too much rice; otherwise, the filling becomes bland and thickens too much. If you don’t have a food processor, the mushrooms can also be chopped with a knife. Substitutions Mushrooms can be replaced with other wild mushrooms or button mushrooms, although the taste will be a bit milder. Chicken can be replaced with turkey or lean pork, but it becomes heavier. Spinach can be replaced with sorrel or a mix of leafy greens if you don’t have fresh spinach. Variations Rice can be partially replaced with quinoa for added texture, but it doesn’t hold together as well. The filling can also be made without meat, just with spinach, mushrooms, rice, and vegetables, for a vegetarian version. Add dill or finely chopped parsley if you like fresher flavors. Serving ideas I serve with sour cream mixed with horseradish, cold or at room temperature. They can also be eaten cold, but they are better warm, freshly taken from the pot. A hot pepper on the side goes well for those who want it spicy. Frequently asked questions 1. Can I use frozen mushrooms? Yes, if the mushrooms were frozen fresh and cleaned, you can use them directly. It’s important to boil them and change the water several times, just like with fresh ones. 2. Can I make the rolls with sweet cabbage? It won’t have the same taste because pickled cabbage adds extra flavor and acidity. It can be done, but it needs to be blanched well beforehand to be rolled. 3. Does the filling stay soft or compact after boiling? It becomes bound but not too dense. If you prefer a firmer filling, add a bit more rice or squeeze the spinach very well to remove excess water. 4. Can I use pre-marinated meat? Yes, marinated chicken works well. Just keep in mind the spices in the marinade and adjust the salt accordingly. 5. Can the rolls be made in the oven? They can, but you need to cover the pot and add enough liquid. The baking time increases slightly, depending on the oven. Nutritional values Estimate for one serving (based on 8 servings): approximately 250-300 kcal, 18-20 g protein, 25-30 g carbohydrates, 8-10 g fat. The amount varies depending on how fatty the chicken is and how much oil is used for sautéing. The rolls from this recipe have a lighter nutritional profile compared to classic ones with pork and a lot of rice. Storage and reheating The rolls can be stored in the fridge, covered, for up to 3 days. When reheating, it’s good to add a little water if they have absorbed all the liquid. I do not recommend freezing, as spinach and mushrooms change texture after thawing. The recipe can also be made for smaller or larger portions. It can be prepared in advance, but they are better freshly made.
Preparation
The cabbage is soaked in cold water a few hours before making the stuffed cabbage rolls. The water is changed several times. The spinach leaves are washed well and blanched for about 2 minutes in boiling water. The mushrooms are washed well and boiled. The water is changed 3-4 times. The onion is peeled and chopped. It is sautéed in oil. We add the peeled and grated carrots. We sauté for about 5 minutes and let it cool. In a large bowl, we combine the finely chopped spinach, chopped mushrooms (a food processor works, but a hand blender is also fine), onion, carrot, minced meat, rice, tomato paste, salt, and pepper. Mix well! Preferably with your hands to ensure all ingredients are well combined. With this filling, we fill each cabbage leaf (which we have portioned beforehand). At the bottom of a large pot, we place the leftover cabbage, then arrange the stuffed cabbage rolls. We cover with water and boil for about 1.5 hours (depending on how tough the cabbage is). I served the stuffed cabbage rolls with a sour cream and horseradish sauce. Enjoy your meal!
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