Discover a delightful twist on a classic dish with these Vegetarian Stuffed Cabbage Rolls. Perfect for those who have opted to go meat-free, whether temporarily or permanently, this recipe is hearty, flavorful, and aromatic, thanks to the addition of mushrooms. The ideal mushrooms for this dish are noble forest varieties like porcini or boletes, which lend a rich, deep flavor. The process involves preparing a filling of rice, mushrooms, and vegetables, stuffing cabbage leaves, and then quickly frying and simmering them in sour cream. Though it takes time, the result is absolutely worth it!
Nutritional Information
Calories: 127.65 kcal per serving
Servings: 15
Preparation Time: 1 hour
Macronutrients (per serving):
- Protein: 4.42 g
- Fat: 4.53 g
- Carbohydrates: 17.12 g
Ingredients for 15 Servings
- Dried mushrooms: 5.3 oz (150 g)
- Cabbage: 1 small head (2.2-2.9 lbs / 1-1.3 kg)
- Rice: 7 oz (200 g)
- Medium onion: 1
- Medium carrots: 2
- Vegetable oil: 4 tbsp
- Sour cream: 7 oz (200 g)
- Salt and freshly ground black pepper: to taste
Instructions
Step 1
Prepare all the ingredients for the cabbage rolls. Soak the dried mushrooms in warm water for 2 hours. Clean the cabbage by removing the outer leaves and washing the head. Use a long, sharp knife to cut out the core. Carefully separate the large leaves suitable for stuffing.
Step 2
Bring a large pot of water to a boil and lightly salt it. Blanch the cabbage leaves for 5-10 minutes, depending on the size of the cabbage head. The leaves should become soft but still maintain a firm texture.
Step 3
Drain the cabbage leaves in a colander and let them cool. Gently pound the thick bases of each leaf. Cook the rice in salted water until partially done (about 10 minutes). Drain and let it cool slightly.
Step 4
Drain the mushrooms and cut them into small slices. Peel and chop the onion. Wash, peel, and grate the carrots. Sauté the prepared vegetables in 2 tablespoons of vegetable oil, stirring occasionally, for about 5 minutes.
Step 5
Add the mushrooms, season with salt and pepper, and cook on low heat for 5 minutes. Let the mixture cool slightly, then combine it with the rice. Taste and adjust seasoning if needed.
Step 6
Distribute the filling among the cabbage leaves and roll them up to form stuffed rolls. Fry the rolls in a large skillet with the remaining vegetable oil until browned on all sides. Add the sour cream and simmer uncovered over low heat for 10 minutes.
Helpful Tip
Chop any remaining cabbage leaves and add them to the filling for the rolls. You can also enhance the filling with chopped parsley, cilantro, or basil for added flavor.
Additional Information
These stuffed cabbage rolls are suitable for vegetarians who consume dairy, as they are simmered in sour cream at the final stage. For a vegan version, replace the sour cream with plant-based cream. Enjoy this hearty, flavorful dish as a main course or a side!
