Tender cabbage rolls with wild mushrooms, rice and onions – cook vegetarian

Tender cabbage rolls with wild mushrooms

Portions: 4 persons | Preparation time: 220 minutes

The cabbage rolls are prepared with a hearty filling of dried forest mushrooms and rice in a fragrant vegetable broth. The white cabbage tastes very tender and complements perfectly with aromatic filling.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )
Tender cabbage rolls with wild mushrooms
Tender cabbage rolls with wild mushrooms

Portions: 4 persons | Preparation: 220 minutes

The cabbage rolls are prepared with a hearty filling of dried forest mushrooms and rice in a fragrant vegetable broth. The white cabbage tastes very tender and complements perfectly with aromatic filling.

Please review recipe:

Ø 5 out of 5 stars ( 8 votes )

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To the recipe

Season: Autumn, Spring, Winter | Region: Asia | Preparation: Braising, Stewing | Menu: Main dishes, Vegan, Vegetable dishes, Vegetarian | Cuisine: Caucasian recipes

Ingredients

  • 45 g wild mushrooms, dried
  • Salt, to taste
  • 2 kg white cabbage
  • 270 g rice
  • 2 onions
  • 1 carrot
  • 4 tbsp vegetable oil
  • Black pepper, to taste
  • Caucasian spice mix, Chmeli- Suneli to taste
  • ½ paprika
  • 1 tbsp tomato paste
  • 3 bay leaves

Utensils

  • frying pan
  • pot
  • knife
  • cutting board
  • sieve
  • grater
  • spatula

Instructions

  • Soak the dried mushrooms in water for 40 minutes.
  • Then rinse and boil in salted water for 40 minutes.
  • Then chop finely.
  • Remove the top leaves from the white cabbage.
  • Cut out the stalk and cut the cabbage in about 10-15 minutes Cook in boiling water for minutes.
  • Let the white cabbage cool and separate the leaves.
  • Snip out thick areas on the leaves.
  • Rinse the rice in a colander.
  • Cook in boiling salted water until tender, about 10-12 minutes.
  • Peel the onions and cut into small cubes.
  • Peel the carrots and grate them into medium-sized pieces.
  • Set aside one third of the vegetables to fry.
  • Heat 2 tablespoons of oil in a pan.
  • Onions and carrots for approx. 4-5 minutes fry until soft.
  • Add the mushrooms to the vegetables.
  • Stir the whole thing and cook for a further 5 minutes.
  • For the filling, mix the fried vegetables with the rice.
  • Season with salt and spices.
  • Julienne peppers- Cut strips.
  • Remaining oil in egg Heat the pan.
  • Fry the remaining onion, carrot and peppers for 5 minutes until tender.
  • Add the tomato paste to the vegetables.
  • Stir and sauté for another 2-3 minutes.
  • Place 1-2 tablespoons of the filling on the edge of a cabbage leaf place.
  • Fold the edges and roll the cabbage into a tight envelope.
  • Roll up the rest of the cabbage rolls in the same way.
  • Add the stuffed cabbage rolls to the pan with the sautéed vegetables.
  • Add the bay leaf and salt to taste.
  • Pour hot water into the pot.
  • Make sure to cover the stuffed cabbage rolls.
  • Cover the pot and simmer over high heat for 20 minutes.
  • Then reduce the heat and simmer for a further 40 minutes.

    • Fresh mushrooms such as button mushrooms can also be used instead of the dried mushrooms.

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