To prepare a delicious portion of stuffed cabbage rolls, the first step is to take care of the onion. We chop the onion finely, making sure to get uniform pieces so that it can sauté evenly. Then, in a large pan, we heat the oil and add the onion. We let it sauté over medium heat, stirring occasionally, until it becomes translucent and starts to brown slightly, about 5-7 minutes. This will add a special flavor to our dish.
In the meantime, we take care of the mushrooms. We wash them under a stream of cold water, then we chop them into small cubes so that they integrate perfectly into the filling. We sauté them separately in another pan until the water they release evaporates completely, and the mushrooms become slightly browned. This step will enhance their flavor.
The bulgur, an important ingredient, must be washed well in several waters, ensuring that we remove any impurities. After it has drained well, we can add it to the vegetable mixture. Additionally, the rice must be washed in several waters to remove the starch, which will help prevent it from sticking during cooking.
After the onion and mushrooms have sautéed, we add the bulgur and the washed rice to the pan. We mix the ingredients well so that the flavors combine. Then, we add the tomato paste, which will provide a distinctive taste, along with salt and pepper to taste. We let the mixture sauté together for 2-3 minutes, so that all the flavors blend perfectly, then we remove the pan from the heat.
Now we take care of the pickled cabbage leaves. We select the prettiest and whole ones, which will be ideal for wrapping the cabbage rolls. We begin to form the rolls, placing a suitable amount of filling in each cabbage leaf and rolling them tightly so that the filling does not escape during boiling.
In a large pot, we place finely chopped cabbage at the bottom, which will prevent the rolls from sticking to the bottom of the pot and will provide additional flavor. We add a sprig of thyme to enhance the aroma. We arrange the cabbage rolls in the pot, making sure to place them well, then we pour in water, so that it is two fingers above the rolls. We put the pot on the heat, at a suitable low temperature, and let the rolls simmer slowly for about 3 hours.
After the rolls have boiled, the flavors have blended perfectly, and the dish is ready to be served. Enjoy your meal!
In the meantime, we take care of the mushrooms. We wash them under a stream of cold water, then we chop them into small cubes so that they integrate perfectly into the filling. We sauté them separately in another pan until the water they release evaporates completely, and the mushrooms become slightly browned. This step will enhance their flavor.
The bulgur, an important ingredient, must be washed well in several waters, ensuring that we remove any impurities. After it has drained well, we can add it to the vegetable mixture. Additionally, the rice must be washed in several waters to remove the starch, which will help prevent it from sticking during cooking.
After the onion and mushrooms have sautéed, we add the bulgur and the washed rice to the pan. We mix the ingredients well so that the flavors combine. Then, we add the tomato paste, which will provide a distinctive taste, along with salt and pepper to taste. We let the mixture sauté together for 2-3 minutes, so that all the flavors blend perfectly, then we remove the pan from the heat.
Now we take care of the pickled cabbage leaves. We select the prettiest and whole ones, which will be ideal for wrapping the cabbage rolls. We begin to form the rolls, placing a suitable amount of filling in each cabbage leaf and rolling them tightly so that the filling does not escape during boiling.
In a large pot, we place finely chopped cabbage at the bottom, which will prevent the rolls from sticking to the bottom of the pot and will provide additional flavor. We add a sprig of thyme to enhance the aroma. We arrange the cabbage rolls in the pot, making sure to place them well, then we pour in water, so that it is two fingers above the rolls. We put the pot on the heat, at a suitable low temperature, and let the rolls simmer slowly for about 3 hours.
After the rolls have boiled, the flavors have blended perfectly, and the dish is ready to be served. Enjoy your meal!
Ingredients
500 g pickled cabbage leaves, 500 g champignon mushrooms, 100 g mashed potatoes, 1 medium onion, 100 ml oil, pepper paste, salt, pepper, 1 sprig of thyme