Mushroom and Rice Stuffed Cabbage Rolls

Stuffed cabbage rolls without meat, but with mushrooms, are perfect for Lent. Very tasty and aromatic cabbage rolls will appeal to mushroom lovers, vegetarians and fasting people. They turn out very tender, juicy, finger-licking... And with sour cream — it’s absolutely a miracle!
cook time: 2h
Nora Vaughn
Mushroom and Rice Stuffed Cabbage Rolls

Nutrition Facts (per serving)

89
Calories
2g
Fat
17g
Carbs
3g
Protein

Ingredients (13 portions)

Basic:

Salt to taste
Sugar 1 tbsp
Ground black pepper to taste
Rice (medium grain) 2 cup
Eggs 1 pc
Bay leaf (large) 2 pc
Tomato paste 200 g
Carrot (large) 2 pc
White cabbage 1.5 kg
Bulb onions (average) 3 pc
Vegetable oil 3 tbsp
Champignon 600 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
Products for making cabbage rolls. Peel and wash the champignons, onions, carrots, cabbage.

Step 2

Step 2
We sort through the rice, removing spoiled or damaged grains, as well as any small debris. Afterwards, we throw it into a colander with a fine mesh, rinse it under cold running water to remove dust and any other contaminants and throw it into a deep saucepan. Fill the container with rice with water: for 2 cups of grains — 2 liters of water. Place the pan with rice over medium heat. After the liquid boils, periodically stirring the rice with a tablespoon, cook it for 10 minutes.

Step 3

Step 3
While the rice is cooking, place a deep pan half filled with water on the stove. During this time, rinse the cabbage leaves under cold running water and shake off the water. When the water in the pan boils, reduce the heat to medium. Place the first batch of cabbage leaves in boiling water and let sit for 1-2 minutes. until soft.

Step 4

Step 4
Using a slotted spoon, carefully remove the leaves from the pan and place in a colander to drain the water from the leaves. So we blanch all the cabbage leaves, take out each batch, and cool.

Step 5

Step 5
After 10 min. Remove the pan with rice from the stove and drain its contents into a colander. We rinse the half-cooked rice under cold running water, leave it in the same container for 2 — 3 minutes to allow the remaining water to drain, and then transfer it to a deep bowl. You can not rinse the rice under running water, but simply let the excess water drain, pouring it into a colander. If you do this, then later the stuffing for cabbage rolls will better hold its shape without falling apart!

Step 6

Step 6
Cut the onion into cubes measuring approximately 1x1 cm, mushrooms into small cubes no larger than 5x5 cm, pour into separate containers. Three carrots on a large or medium grater.

Step 7

Step 7
Fry the prepared mushrooms in hot oil and simmer them, stirring with a kitchen spatula until the moisture has completely evaporated. When the liquid has evaporated, lightly fry the champignons for literally 1 minute. Then transfer them to a deep bowl to cool.

Step 8

Step 8
Leave the frying pan on the stove and add 2 tablespoons of vegetable oil to it. Place chopped onion in a frying pan. Simmer until translucent and slightly golden brown, 1–2 minutes. Then add carrots to the onions and fry them together until soft. While frying vegetables, do not forget to stir them periodically. When the vegetables become soft, transfer them to a bowl with the fried mushrooms. Set the pan aside for a while.

Step 9

Step 9
Add lightly boiled rice into a bowl with stewed vegetables, beat in a chicken egg for viscosity, add salt to taste, ground black pepper and dry spices to your taste for a richer taste.

Step 10

Step 10
Mix all the ingredients of the filling with a tablespoon until smooth, taste it, if necessary, add more spices and mix again.

Step 11

Step 11
For each blanched cabbage leaf, we cut off the thickenings from the side where the stalk was. If necessary, carefully beat off any thickened areas on the cabbage leaves that cannot be cut off with a kitchen hammer. Then take each leaf in turn, place it on a cutting board and place 2 generous tablespoons of filling in the middle.

Step 12

Step 12
Next, cover the filling with one side of the cabbage leaf, then fold the leaf over the sides and roll it into a roll.

Step 13

Step 13
We make the rest of the cabbage rolls in the same way. If the leaves are too large and you want smaller cabbage rolls, cut each large leaf into 2 equal parts, along the central vein. And put the filling separately in each half of the sheet. But not 2 tablespoons, but less filling will go into each cabbage roll. Thus, form a small dove from each half of the sheet.

Step 14

Step 14
As a result, 3 to 4 cabbage leaves will remain (too small or torn). We put the trimmings of cabbage leaves and these remaining leaves either whole or chop them into medium pieces and place them on the bottom of a deep cauldron. We lay out all the cabbage rolls we have obtained on them in several layers, close to each other. A few cabbage leaves can be placed on top of the cabbage rolls.

Step 15

Step 15
Then put the frying pan in which the vegetables were stewed on medium heat, pour 1.5 liters of water into it, and bring to a boil. After boiling, add 200 grams of tomato paste, 1 tablespoon of sugar, salt to taste, ground black pepper and bay leaves. Stir with a spoon and simmer the dressing for 1 minute. and pour it into a cauldron with cabbage rolls. If the liquid does not completely cover them, add a little more water to the cauldron and place it on medium heat.

Step 16

Step 16
When the dressing boils again, reduce the heat under the cauldron, cover it with a lid so that a small gap remains, and simmer the cabbage rolls for 1–1 hour 30 minutes. until the rice is completely cooked. Then turn off the stove and let the finished dish sit for 10 minutes. Stuffed cabbage rolls with mushrooms are served hot. You can supplement them with sour cream or cream, sprinkle with chopped herbs or green onions. Bon appetit!

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