A traditional dish in a new way: how to cook cabbage rolls with mushrooms and rice

Photo: from open sources

If you love cabbage rolls, then try preparing them using this original recipe.

Stuffed cabbage rolls are usually cooked with rice and meat and stewed in tomato sauce or tomato-sour cream sauce. But there is an option for preparing this dish without meat, according to a more refined recipe.

If you don’t want to use rice, try replacing it with lentils, pearl barley or bulgur. The recipe was shared on the Sainsbury’s website.

Stuffed cabbage rolls with mushrooms and rice

Ingredients:

• 15 g dried porcini mushrooms;
• 125g basmati rice (or use 250g leftover boiled rice);
• 40 g butter;
• 1 large onion, diced;
• 400 g of mushrooms, such as champignons;
• 4 cloves of garlic;
• 1.5 teaspoons paprika plus a little more for sprinkling;
• 1 tablespoon finely chopped fresh sage (or 1 teaspoon dried);
• 50 g almonds or walnuts;
• 3 tablespoons chopped parsley;
• juice of 1 lemon;
• 1 egg;
• 300 ml sour cream;
• 1 head of savoy cabbage;
• 1 tablespoon corn flour.

Preparation:

1. Place the porcini mushrooms in a bowl, pour in 400ml of boiling water and leave to soak while you prepare the rest of the filling.
2. Place the rice in a saucepan, add a pinch of salt and pour in 275 ml of boiling water; bring to the boil, stir, then cover and simmer over low heat for 15 minutes or until the water is absorbed. Transfer to a bowl and let cool. Or you can use ready-made rice that you have left over from a previous dinner, for example.
3. Melt the butter in a frying pan and fry the onion over medium heat for 5 minutes. Add the sliced ​​mushrooms, season with salt and pepper and cook for 10 minutes or until softened and all the liquid has evaporated. Remove the porcini mushrooms from the boiling water, chop finely, add to the pan along with the garlic, paprika and sage and cook for a couple of minutes, stirring. Mix most of the parsley, the juice of half a lemon, a beaten egg and 4 tablespoons of sour cream into the rice along with the nuts. Season generously and stir well.
4. Bring a pot of salted water large enough to contain all the cabbage to a boil. Using a small paring knife, cut out most of the core at the base, then add the cabbage leaves to the boiling water to soften them.
5. Cook for just 3 minutes, then use tongs to remove the leaves into a bowl of ice water.
6. For cabbage rolls, you will need 12-16 leaves, plus more for lining the pan. Drain well and dry the leaves on a clean kitchen towel.
7. Wrap the filling in cabbage leaves until the filling is gone. Then use the remaining leaves to line a large baking dish. Place the cabbage rolls so that they fit snugly next to each other.
8. When everything is ready, preheat the oven to 180°C. Season with the remaining liquid that was poured over the porcini mushrooms and pour it over the cabbage rolls. Brush butter on top and bake for 20-30 minutes.
9. Mix the cornmeal to a paste with a little cold water in a saucepan, then add the cabbage rolls’ cooking liquid and bring to a boil. Add lemon juice and the rest of the sour cream and heat through gently, season to taste.
10. Pour a little sauce over the cabbage rolls, sprinkle with paprika and serve.