Stuffed Cabbage Rolls with Rice and Mushroom Filling

These stuffed cabbage rolls are a savory and satisfying dish that’s full of flavor and texture. Filled with a delicious mixture of mushrooms, rice, and spices, these cabbage rolls are simmered in a flavorful tomato sauce, creating a tender and aromatic meal. The creamy, cheesy topping adds richness, making these rolls a perfect hearty meal for any occasion.

Preparation, Cook, and Total Times

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 2 hours
• Servings: 4-6 people

Cuisine

This dish is inspired by Eastern European and Mediterranean cuisines, where cabbage is commonly used in hearty dishes. The combination of mushrooms, rice, and herbs wrapped in cabbage leaves creates a comforting, flavorful meal.

Full List of Ingredients

• 1 cabbage, large, with leaves separated
• Vegetable oil, for frying
• 1 tablespoon butter
• 1 onion, chopped
• 300 g mushrooms, chopped
• Salt, to taste
• Black pepper, to taste
• 300 ml cream
• 70 g cheese, grated (any cheese of your choice)
• Parsley, chopped, for garnish
• 300 ml milk
• 500 ml water
• 2 onions, chopped
• 500 g mushrooms, chopped
• 1 tablespoon soy sauce
• 3 tablespoons tomato paste
• 200 g rice, rinsed
• Dried garlic, to taste
• Mint, a pinch
• Peppers, to taste
• Provencal herbs, to taste
• Cumin seeds, to taste
• 2 tablespoons tomato paste
• 3-4 tablespoons olive oil
• 500 ml water

Step-by-Step Cooking Directions

1. Prepare the Cabbage
   Remove the cabbage leaves by cutting the top off and separating them. Place the cabbage in a pot of boiling water and cook until the leaves become tender, about 5 minutes. Remove the cabbage from the pot, set it aside to cool, and carefully cut out the thick stem from each cabbage leaf.

2. Prepare the Filling
   In a pan, heat vegetable oil and butter over medium heat. Add the chopped onions and sauté for 3 minutes until soft. Add the chopped mushrooms and cook for about 10-12 minutes until they release their moisture and become golden brown. Season with salt, black pepper, dried garlic, and a pinch of mint. Stir in the rice, 3 tablespoons of tomato paste, and cumin seeds. Add the milk and water, and mix well. Let this mixture simmer for about 10 minutes, then set aside to cool slightly.

3. Prepare the Sauce
   In a separate pan, heat olive oil and add the second batch of chopped onions. Sauté for a few minutes, then add the remaining 500 g of chopped mushrooms and cook for another 10 minutes. Add soy sauce, salt, black pepper, and Provencal herbs. Stir in the remaining 2 tablespoons of tomato paste and 500 ml of water. Simmer for another 5-7 minutes to let the flavors meld together.

4. Stuff the Cabbage Rolls
   Take a cabbage leaf and place a spoonful of the mushroom and rice mixture in the center. Fold in the sides and roll up the cabbage leaf, securing the filling inside. Repeat until all the filling is used.

5. Cook the Cabbage Rolls
   Place a few cabbage leaves on the bottom of a large pot to prevent sticking. Arrange the stuffed cabbage rolls on top and pour the mushroom sauce over them. Cover the pot and simmer on low heat for 50 minutes, allowing the flavors to blend and the rolls to cook through.

6. Add Cream and Cheese
   After the cabbage rolls have cooked, pour the cream over the rolls and sprinkle with the grated cheese. Allow the cheese to melt and the dish to simmer for an additional 5-7 minutes.

7. Serve
   Once the cabbage rolls are ready, remove from heat and let them cool slightly before serving. Garnish with fresh parsley and serve hot.

Nutritional Information (per serving)

• Calories: 350 kcal
• Protein: 10 g
• Fat: 20 g
• Carbohydrates: 35 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 500 mg
• Cholesterol: 25 mg

The Origins and Popularity of the Recipe

Stuffed cabbage is a dish that is commonly found in Eastern European and Mediterranean countries, with various versions across different cultures. This recipe combines the hearty nature of cabbage with flavorful mushrooms, rice, and cheese, making it a comforting and filling meal. It’s a great way to enjoy cabbage and other fresh vegetables while making a satisfying main dish.

Reasons Why You’ll Love This Recipe

1. Rich and Flavorful: The mushroom and rice filling is perfectly seasoned and combined with the creamy cheese and savory sauce.
2. Healthy and Nutritious: Packed with vegetables, mushrooms, and rice, this dish is a great source of fiber, vitamins, and minerals.
3. Comforting and Hearty: The warm, hearty cabbage rolls make a perfect dish for a cozy meal, especially during colder months.
4. Great for Meal Prep: This dish can be made ahead of time and stored in the fridge for a few days, making it ideal for meal prepping.
5. Customizable: You can easily adjust the filling by adding other vegetables or proteins such as ground meat or beans.

Health Benefits

1. Cabbage: Cabbage is low in calories and rich in fiber, making it great for digestion and supporting overall health.
2. Mushrooms: Mushrooms are packed with antioxidants and essential nutrients like vitamin D and B vitamins, promoting immune health.
3. Rice: Rice provides complex carbohydrates and energy while also being a good source of fiber.
4. Cheese: Cheese adds calcium and protein, essential for bone health and muscle repair.

Serving Suggestions

1. With a Side Salad: Serve these stuffed cabbage rolls with a fresh green salad or a tangy vinegar-based slaw for balance.
2. With Bread: Enjoy with some crusty bread to soak up the delicious sauce.
3. As a Main Course: These cabbage rolls make a perfect main dish for lunch or dinner, especially when paired with a light soup or salad.

Cooking Tips

1. Be Gentle with the Cabbage Leaves: When separating the cabbage leaves, be careful not to tear them. You can blanch them in hot water for a minute to make them more flexible if needed.
2. Flavor the Sauce: Taste the mushroom sauce and adjust the seasoning if necessary. You can add a bit of red wine or balsamic vinegar for depth of flavor.
3. Serve with a Dollop of Sour Cream: For extra richness, serve the cabbage rolls with a dollop of sour cream or yogurt on the side.
4. Simmer Low and Slow: Make sure to cook the cabbage rolls on low heat to allow the flavors to develop and the cabbage to become tender.

Variations to Try

1. Meat Version: Add ground beef, turkey, or lamb to the rice and mushroom filling for a more traditional stuffed cabbage roll.
2. Vegan Version: Omit the cheese and use a plant-based filling, such as lentils, beans, or tofu, for a vegan version of this dish.
3. Spicy Version: Add chili flakes or hot sauce to the sauce or filling for a spicy kick.
4. Rice Alternatives: Use quinoa, couscous, or farro instead of rice for a different texture and flavor.

Conclusion

These Stuffed Cabbage Rolls with Rice and Mushroom Filling are a comforting and flavorful dish that combines the richness of cabbage, mushrooms, and cheese with a savory tomato-based sauce. Whether you’re looking for a satisfying meal for family dinner or want to impress guests with a hearty dish, this recipe is sure to become a favorite.

10 Comprehensive FAQ Section

1. Can I make this dish ahead of time?
   Yes, you can prepare the stuffed cabbage rolls ahead of time, refrigerate them, and then bake them when ready to serve.

2. Can I freeze the cabbage rolls?
   Yes, you can freeze the stuffed cabbage rolls before cooking. Just thaw and bake them as directed.

3. Can I substitute the mushrooms?
   Yes, you can substitute the mushrooms with other vegetables like spinach, zucchini, or bell peppers.

4. How do I know when the cabbage rolls are cooked?
   The cabbage rolls are done when the cheese is melted and golden, and the cabbage is tender.

5. Can I add meat to the filling?
   Yes, you can add ground meat like beef, pork, or chicken to the filling for a non-vegetarian version.

6. Can I use other grains instead of rice?
   Yes, you can use quinoa, couscous, or barley in place of rice.

7. Can I use a slow cooker?
   Yes, you can cook the stuffed cabbage rolls in a slow cooker for 4-6 hours on low.

8. Can I make this recipe vegan?
   Yes, substitute the cheese with a plant-based cheese and replace the cream with coconut milk or vegetable broth.

9. Can I use pre-cooked rice?
   Yes, if you’re using pre-cooked rice, just mix it with the mushrooms and vegetables before stuffing the cabbage rolls.

10. How do I store leftovers?
    Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.