Stuffed cabbage rolls with mushrooms - A delicious and comforting recipe
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6
Stuffed cabbage rolls are a symbol of hospitality and culinary traditions, often made with meat, but today we will explore a delicious vegetarian version with mushrooms and rice, wrapped in pickled cabbage leaves. This recipe is not only tasty but also a healthy choice, packed with nutrients.
Necessary ingredients:
- 3 jars of mushrooms (approximately 600-700 g)
- 1 medium onion
- 150 g rice
- 1-2 tablespoons of oil (preferably olive)
- 1 teaspoon of dried thyme
- 1/2 teaspoon of ground white pepper
- 200 ml tomato juice (you can also use crushed tomatoes)
- 1-2 tablespoons of Delikat (or salt, to taste)
- Salt and ground pepper, to taste
- Whole peppercorns, for flavor
- Pickled cabbage leaves (approximately 15-20 leaves)
- A few sprigs of fresh dill
- Pieces of ham (optional, for extra flavor)
A bit of history:
Stuffed cabbage rolls have a long and fascinating history, being prepared in various forms around the world. Since ancient times, people have used leaves of plants to wrap meat, rice, or vegetables, creating a dish that is easy to transport and enjoy. This mushroom recipe pays homage to these traditions, offering a vegetarian alternative that does not compromise on flavor.
Step by step:
1. Preparing the ingredients:
Start by finely chopping the onion and draining the mushrooms from the jar. If using fresh mushrooms, make sure to wash them well and chop them into cubes.
2. Sautéing the onion:
In a large skillet, add the oil and sauté the onion over medium heat, stirring occasionally, until it becomes translucent, about 5-7 minutes. This will add a delicious flavor to your stuffed cabbage rolls.
3. Adding the mushrooms and rice:
Add the chopped mushrooms to the skillet and cook them with the onion for 5 minutes. Then, add the rice, thyme, white pepper, and 200 ml of water. Cover the skillet and let it simmer on low heat for 10-15 minutes or until the rice absorbs all the water.
4. Seasoning the mixture:
Once the rice has puffed up, add Delikat (or salt) and the tomato juice. Mix well and let it cook for another 5-10 minutes, then remove the skillet from the heat and let the mixture cool.
5. Forming the cabbage rolls:
Meanwhile, prepare the cabbage leaves. If they are very salty, you can rinse them lightly under cold water. Take a cabbage leaf, place a tablespoon of the mushroom and rice filling in the center, then roll it tightly, folding the ends to prevent the filling from spilling out. Repeat until you finish the filling.
6. Preparing the cooking dish:
In a clay pot (which has been soaked in water for about 30 minutes to hydrate), add a little oil and the dill sprigs. Arrange the formed cabbage rolls side by side, and on top, you can add a few pieces of ham for extra flavor.
7. Cooking the cabbage rolls:
Pour tomato juice over the cabbage rolls and add enough water to slightly cover them. Add a few peppercorns for flavor and place the dish in the preheated oven at 180°C for about 1 hour.
8. Serving:
Once the cabbage rolls are done, remove them from the oven and let them cool slightly. They are delicious served warm, alongside a portion of steaming polenta, and if desired, you can add a spoonful of sour cream on top for extra creaminess.
Useful tips:
- Variations: You can add other vegetables to the filling, such as grated carrots or peppers, to enhance the flavor.
- Mushrooms: Use a combination of fresh and canned mushrooms for a more complex taste.
- Serving: These cabbage rolls go very well with a fresh cabbage salad or assorted pickles.
Nutritional information:
This recipe is rich in fiber, thanks to the mushrooms and rice, and provides a good source of vitamins and minerals. It is an excellent option for a vegetarian meal, considering that mushrooms are a good source of plant protein.
Frequently asked questions:
- Can I use fresh cabbage?
Yes, but you will need to blanch it before using it to make it easier to handle.
- How can I store the cabbage rolls?
They can be stored in the refrigerator in airtight containers for up to 3-4 days, or you can freeze portions for quick meals.
- What drinks pair well?
A dry white wine or even a cold must can perfectly complement your cabbage rolls.
I hope you enjoy this mushroom stuffed cabbage roll recipe, which will bring a touch of warmth and comfort to your home! Make them with love and enjoy every bite!
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 4-6
Stuffed cabbage rolls are a symbol of hospitality and culinary traditions, often made with meat, but today we will explore a delicious vegetarian version with mushrooms and rice, wrapped in pickled cabbage leaves. This recipe is not only tasty but also a healthy choice, packed with nutrients.
Necessary ingredients:
- 3 jars of mushrooms (approximately 600-700 g)
- 1 medium onion
- 150 g rice
- 1-2 tablespoons of oil (preferably olive)
- 1 teaspoon of dried thyme
- 1/2 teaspoon of ground white pepper
- 200 ml tomato juice (you can also use crushed tomatoes)
- 1-2 tablespoons of Delikat (or salt, to taste)
- Salt and ground pepper, to taste
- Whole peppercorns, for flavor
- Pickled cabbage leaves (approximately 15-20 leaves)
- A few sprigs of fresh dill
- Pieces of ham (optional, for extra flavor)
A bit of history:
Stuffed cabbage rolls have a long and fascinating history, being prepared in various forms around the world. Since ancient times, people have used leaves of plants to wrap meat, rice, or vegetables, creating a dish that is easy to transport and enjoy. This mushroom recipe pays homage to these traditions, offering a vegetarian alternative that does not compromise on flavor.
Step by step:
1. Preparing the ingredients:
Start by finely chopping the onion and draining the mushrooms from the jar. If using fresh mushrooms, make sure to wash them well and chop them into cubes.
2. Sautéing the onion:
In a large skillet, add the oil and sauté the onion over medium heat, stirring occasionally, until it becomes translucent, about 5-7 minutes. This will add a delicious flavor to your stuffed cabbage rolls.
3. Adding the mushrooms and rice:
Add the chopped mushrooms to the skillet and cook them with the onion for 5 minutes. Then, add the rice, thyme, white pepper, and 200 ml of water. Cover the skillet and let it simmer on low heat for 10-15 minutes or until the rice absorbs all the water.
4. Seasoning the mixture:
Once the rice has puffed up, add Delikat (or salt) and the tomato juice. Mix well and let it cook for another 5-10 minutes, then remove the skillet from the heat and let the mixture cool.
5. Forming the cabbage rolls:
Meanwhile, prepare the cabbage leaves. If they are very salty, you can rinse them lightly under cold water. Take a cabbage leaf, place a tablespoon of the mushroom and rice filling in the center, then roll it tightly, folding the ends to prevent the filling from spilling out. Repeat until you finish the filling.
6. Preparing the cooking dish:
In a clay pot (which has been soaked in water for about 30 minutes to hydrate), add a little oil and the dill sprigs. Arrange the formed cabbage rolls side by side, and on top, you can add a few pieces of ham for extra flavor.
7. Cooking the cabbage rolls:
Pour tomato juice over the cabbage rolls and add enough water to slightly cover them. Add a few peppercorns for flavor and place the dish in the preheated oven at 180°C for about 1 hour.
8. Serving:
Once the cabbage rolls are done, remove them from the oven and let them cool slightly. They are delicious served warm, alongside a portion of steaming polenta, and if desired, you can add a spoonful of sour cream on top for extra creaminess.
Useful tips:
- Variations: You can add other vegetables to the filling, such as grated carrots or peppers, to enhance the flavor.
- Mushrooms: Use a combination of fresh and canned mushrooms for a more complex taste.
- Serving: These cabbage rolls go very well with a fresh cabbage salad or assorted pickles.
Nutritional information:
This recipe is rich in fiber, thanks to the mushrooms and rice, and provides a good source of vitamins and minerals. It is an excellent option for a vegetarian meal, considering that mushrooms are a good source of plant protein.
Frequently asked questions:
- Can I use fresh cabbage?
Yes, but you will need to blanch it before using it to make it easier to handle.
- How can I store the cabbage rolls?
They can be stored in the refrigerator in airtight containers for up to 3-4 days, or you can freeze portions for quick meals.
- What drinks pair well?
A dry white wine or even a cold must can perfectly complement your cabbage rolls.
I hope you enjoy this mushroom stuffed cabbage roll recipe, which will bring a touch of warmth and comfort to your home! Make them with love and enjoy every bite!
Ingredients
3 jars of mushrooms, 1 medium onion, 150 g rice, thyme, white pepper, tomato juice, Delikat, salt, ground pepper, peppercorns, pickled cabbage, dill stalks, pieces of ham