Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce

Recipe by Olha7397
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READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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