Stuffed cabbage rolls with rice and mushrooms are a traditional dish, full of flavor and aroma, perfect for family meals. Preparing them requires a little time and patience, but the reward is worth it. We start by preparing the filling, a delicious mixture, ideal for filling grape leaves.
The first step is to clean and finely chop a medium onion and a carrot. In a deep pan, we heat a little oil, then add the onion and carrot. We sauté them over low heat, stirring occasionally, until the onion becomes translucent and the carrot softens, about 5-7 minutes. This step is essential, as the onion and carrot will add sweetness and flavor to the filling.
Once the vegetables are ready, we add a cup of washed rice (about 150g) and fresh mushrooms, cleaned and finely chopped. We mix well and pour a cup of water (250 ml) over the ingredients in the pan. We cover with a lid and let it simmer on low heat until the water evaporates, and the rice absorbs the flavors of the vegetables. In the end, we stir more frequently to allow the rice to cook evenly. We add salt to taste and a few sprigs of finely chopped parsley and dill, which will provide an extra freshness to the filling.
Once the mixture is ready, we take care of the grape leaves. We lay each grape leaf on a clean work surface and put a tablespoon of the prepared filling in the center. We roll the leaf, being careful to fold the edges to form tightly rolled and well-closed cabbage rolls. We continue this process until we finish all the leaves and the filling.
In a large pot, we line the bottom with torn or too small grape leaves to protect the cabbage rolls from burning. We place the formed cabbage rolls, making several layers, being careful to intersperse leaves between them. Finally, we cover everything with a last layer of grape leaves.
We prepare the sauce from tomato pulp, which we pour evenly over the cabbage rolls. We add enough water to cover the cabbage rolls up to their level. It is important that the cabbage rolls are completely covered so they do not dry out during cooking. On top of the cabbage rolls, we place an inverted plate or a smaller lid to keep them submerged in water during boiling.
We let them simmer on low heat for more than an hour, being careful to constantly check the water level. If we notice that the water is decreasing, we add a little warm water, but normally, with low heat and a covered pot, we shouldn’t have problems. When the cabbage rolls are ready, we let them cool slightly before serving. They can be enjoyed both hot and cold, being an excellent choice for festive meals or delicious lunches. Accompanied by fresh sour cream or a salad, cabbage rolls become a true culinary feast.
The first step is to clean and finely chop a medium onion and a carrot. In a deep pan, we heat a little oil, then add the onion and carrot. We sauté them over low heat, stirring occasionally, until the onion becomes translucent and the carrot softens, about 5-7 minutes. This step is essential, as the onion and carrot will add sweetness and flavor to the filling.
Once the vegetables are ready, we add a cup of washed rice (about 150g) and fresh mushrooms, cleaned and finely chopped. We mix well and pour a cup of water (250 ml) over the ingredients in the pan. We cover with a lid and let it simmer on low heat until the water evaporates, and the rice absorbs the flavors of the vegetables. In the end, we stir more frequently to allow the rice to cook evenly. We add salt to taste and a few sprigs of finely chopped parsley and dill, which will provide an extra freshness to the filling.
Once the mixture is ready, we take care of the grape leaves. We lay each grape leaf on a clean work surface and put a tablespoon of the prepared filling in the center. We roll the leaf, being careful to fold the edges to form tightly rolled and well-closed cabbage rolls. We continue this process until we finish all the leaves and the filling.
In a large pot, we line the bottom with torn or too small grape leaves to protect the cabbage rolls from burning. We place the formed cabbage rolls, making several layers, being careful to intersperse leaves between them. Finally, we cover everything with a last layer of grape leaves.
We prepare the sauce from tomato pulp, which we pour evenly over the cabbage rolls. We add enough water to cover the cabbage rolls up to their level. It is important that the cabbage rolls are completely covered so they do not dry out during cooking. On top of the cabbage rolls, we place an inverted plate or a smaller lid to keep them submerged in water during boiling.
We let them simmer on low heat for more than an hour, being careful to constantly check the water level. If we notice that the water is decreasing, we add a little warm water, but normally, with low heat and a covered pot, we shouldn’t have problems. When the cabbage rolls are ready, we let them cool slightly before serving. They can be enjoyed both hot and cold, being an excellent choice for festive meals or delicious lunches. Accompanied by fresh sour cream or a salad, cabbage rolls become a true culinary feast.
Ingredients
For 30 stuffed cabbage rolls: 40-50 grape leaves * Filling: 1/2 finely chopped onion, 1 cup of tea with washed and chopped oyster mushrooms, 2 peeled carrots cut into small cubes or grated, 300 g of whole rice, 1 small can of tomato pulp, chopped parsley and dill (dried is also fine), oil and salt.