Wild mushrooms and rice stuffed cabbage rolls | Gustomondo

wild mushrooms

🥗Healthier: button mushrooms

💰Cheaper: cremini mushrooms

Button mushrooms are more affordable and widely available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Prepare the cabbage by blanching the leaves in boiling water until pliable, about 2-3 minutes.

In a skillet, heat olive oil over medium heat and sauté chopped onion and garlic until translucent, about 5 minutes.

Add diced carrots and chopped wild mushrooms to the skillet, cooking until mushrooms are softened, about 5-7 minutes.

Stir in rice and cook for another 2 minutes, allowing it to absorb flavors.

Pour in vegetable broth and bring to a simmer, cooking until rice is tender, about 15-20 minutes.

Season the mixture with salt, black pepper, dill, and smoked paprika, then remove from heat.

Lay a cabbage leaf on a flat surface and place a spoonful of the mushroom and rice mixture at the base of the leaf.

Fold the sides over the filling and roll tightly from the base to the tip, securing the filling inside.

Repeat with remaining leaves and filling, placing rolls seam-side down in a baking dish.

Mix tomato paste with lemon juice and a bit of water, then pour over the cabbage rolls in the dish.

Add bay leaves on top and cover the dish with foil.

Bake in a preheated oven at 350°F (175°C) for 45 minutes, until heated through and flavors meld.

Let cool slightly before serving, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens