Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce
- Ready In:
- 2hrs 30mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 large white cabbage
-
MUSHROOM FILLING
- 2 cups rice, uncooked
- 1 large onion, chopped
- 2 tablespoons butter
- 1⁄4 cup dried mushroom (Boletus or Porcini, washed and drained)
- 3 (6 ounce) jars whole mushrooms, drained
- 2 tablespoons butter
- 2 medium onions, chopped
- salt & freshly ground black pepper
-
MUSHROOM SAUCE
- 2 tablespoons butter
- 1⁄4 cup onion, chopped
- 1 cup fresh mushrooms, chopped
- 1 tablespoon all-purpose flour
- 1⁄2 cup beef broth or 1/2 cup vegetable broth
- 2 teaspoons fresh parsley, chopped
- salt & freshly ground black pepper
- 1⁄4 cup sour cream
directions
- Prepare the rice according to the directions on the package.
- Remove the core from the cabbage and place the full head in a large pot of boiling water.
- Cover and cook for about 3 minutes.
- Remove the cabbage from the water and let cool until it's easy to handle.
- Then remove the softened whole leaves from the head and stack them on a platter for filling.
- Thin out the tough vein near the stem portion of the leaf to make easier rolling.
- Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
- Cover with water and bring the mushrooms to a boil over medium-high heat.
- Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
- Strain off the liquid and grind the mushrooms in a food processor or blender.
- Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
- Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
- Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
- Add the mushroom filling and cooked rice to the large fried onion.
- Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
- Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
- Place the stuffed leaves seam-side down in the casserole dish.
- PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
- Sauté the 1/4 cup chopped onions until tender.
- Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
- Sprinkle the flour over the mixture and blend well.
- Slowly pour in the broth and stir constantly until the mixture thickens.
- Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
- Let the sauce cool a bit, then add the sour cream and blend well.
- Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
- Serve warm.
- Makes a great companion for plain roast beef.
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RECIPE SUBMITTED BY
Olha7397
Canada