Stuffed cabbage rolls with mushrooms in Transcarpathian style; very tender and tasty

Cabbage rolls with mushrooms in Transcarpathian style - very tender and tasty

Delicious lean cabbage rolls will especially appeal to all mushroom lovers. The dish turns out to be very tender, low-fat and satisfying.

Ingredients:

Cabbage - 2 small forks (380 g each).
Mushrooms (oyster mushrooms or champignons) - 300 g.
Rice - ½ tbsp. (100 g).
Onion - 1 pc. (100 g).
Carrots - 1 pc. (100 g).
Vegetable oil - 2 tbsp. l. (32 g).
Ground pepper - 1 pinch.
Salt - to taste.
Butter - 20 g.
Dill - 2 sprigs;
Water - about 1 liter.

Production time: 1 hour 20 minutes. Number of servings: 9.

Manufacturing:

1. Take a cabbage fork with leaves loosely twisted on it. We completely cut out the stalk in it, capturing the bases of the leaves from it.

2. After removing the leaves from the fork, boil them in water for 1-2 minutes.

3. Cut off thickenings from boiled cabbage leaves. Then cut the leaves in half. Having mastered the work given to us, we put the leaves in a plate, and we ourselves will do the inside for the cabbage rolls.

4. Wash ½ cup of rice, changing the water in the bowl a couple of times. We achieve transparency of the water drained from the rice. Pour a glass of clean water over the rice and put it on fire. After boiling, cook it over low heat for 7 minutes.

5. Chop the onion and grate the carrots.

6. Next, sauté the vegetables in vegetable oil. Add finely chopped mushrooms. Salt and pepper.

7. Fry the mushrooms with vegetables until all the liquid comes out of the mushrooms and they begin to brown.

When the inside is ready, wrap it in cabbage rolls. Take chopped cabbage leaves. We lay them out on the table with the inside facing up. Using a dessert spoon, place the minced meat in the center of the sheet. We wrap the sheet into a “bag” with the inside in the middle. We close the open part of the bag by tucking the edge of the cabbage inward.

8. Heat refined oil in a frying pan. Place the cabbage rolls in it, seam side down. Fry the cabbage rolls on both sides until golden brown.

9. At the bottom of the deep cooking vessel we place small cabbage leaves, in which it is impossible to wrap cabbage rolls because of their small size. You can also put the cuttings of thickenings from cabbage leaves.

10. Place all the cabbage rolls very tightly in a saucepan on a bed of cabbage leaves. Place pieces of butter on the cabbage rolls. Fill with salted water so that it completely covers all the cabbage rolls.

11. We cover the top of the cabbage rolls with a plate turned upside down so that it presses them down, preventing them from floating up. Place a small cup of water on top of the plate.

We select a cup so that it does not interfere with closing the pan with a lid.

Bring to a boil, then cover with a lid and turn down the heat on the stove. Simmer the cabbage rolls over low heat for 25-30 minutes. At the end, add fairly finely chopped fresh dill or a pinch of dry dill.

Serve the finished cabbage rolls hot. You can serve sour cream or sour cream sauce with cabbage rolls.

Stuffed cabbage rolls with mushrooms - step-by-step recipe

Stuffed cabbage rolls with mushrooms are considered a ceremonial dish in some houses and are most often served at a huge feast with many guests. Cabbage has a lot of leaves and therefore most often housewives try to use them to the maximum. In this recipe we will try to reveal all the intricacies of making delicious cabbage rolls with mushrooms and rice.

Recipe for cabbage rolls with mushrooms and rice, with photo

Ingredients

pork pulp 400 gr.;
beef pulp 400 gr.;
rice 1/2 cup;
fresh mushrooms 1/2 kg;
small carrots;
1 small fork cabbage;
3 onions;
tomatoes 8 pcs.;
1 bell pepper;
sour cream 1 glass;
the freshest greens.

How to cook

Cooking cabbage leaves

To make cabbage rolls, cabbage leaves are absolutely necessary. To do this, we cut out the stalk of the cabbage so that we can simply separate the cabbage leaves. Place the forks in a saucepan, add water to cover the head by 2/3, and place on low heat. The cabbage must be cooked a little so that its leaves do not break when we form the cabbage rolls.

As the water boils, add salt and aromatic peppercorns to give the cabbage flavor.
Cook, covered, until the leaves become most transparent and soft.

Interior: minced meat, mushrooms and rice

Wash the rice, pour it into a saucepan with water and put it on fire. When it boils, add salt and after 3 minutes. turn it off. Don't worry if you think the rice is undercooked. During the upcoming processing, it will become completely ready.
Pass the meat prepared for cabbage rolls and 1 onion through a meat grinder.
Chop the rest of the onion and fry in a frying pan. When it turns golden, add grated carrots and fry until they turn yellow.
Wash, peel and finely chop the mushrooms. Add them to the onions and carrots and cook until the moisture disappears. Add salt and remove from heat.
When the mushrooms have cooled, pour them into the minced meat and stir. Fried onions and mushrooms add a very catchy taste that cannot be achieved only by stewing.
Add rice to the minced meat.
Finely chop the bell pepper there, add salt and pepper.
Mix everything and the stuffing for cabbage rolls with mushrooms and rice is ready.

Making cabbage rolls

Separate the leaves from the fork, carefully cut off a thick convex line from each leaf with a knife.
Place the leaves on the table, form a large cutlet from the minced meat, place it on the cabbage and roll it into a tube.
Use a knife to trim the edges of the tube, and then press them into the inside of the cabbage roll, as if tucking a napkin into your collar. Try to create size 1 cabbage rolls.

Sauce for cabbage rolls

Finely chop the tomatoes and place in a frying pan with oil. Simmer, adding a little water, and when they become completely soft, rub them through a sieve.
Add a glass of water to the purchased tomato puree, add salt, sprinkle with spices and stir with sour cream. This dressing should be sour and salty with a pleasant special taste.

Heat a frying pan with oil and fry the cabbage rolls in it on each side, so that the cabbage is slightly fried, but not burnt. It is the taste that fried cabbage has that will make the cabbage rolls inimitable.

Making cabbage rolls in the oven

Place the cabbage rolls in a deep baking tray, pour tomato dressing on top and place in the oven for 20 minutes. Manufacturing temperature 180 degrees. There should be enough dressing so that the cabbage rolls do not stew enough. If it is not enough, add a little water.

Stuffed cabbage rolls with meat and mushrooms

Cooking: 50 minutes

Our family loves cabbage rolls very much. I often cook them with different types of innards and cabbage. Here, in Moldova, cabbage rolls are most often prepared from salted cabbage. It is salted in the autumn in large containers, whole heads, and then stored in the cellar.

But now I’ll show you one of my favorite recipes for cabbage rolls made from the freshest cabbage with a savory, satisfying interior. Stuffed cabbage rolls in sour cream sauce are languishing, specifically languishing. We really like this option and I cook it most often, replacing the filling. Now the inside is made of mixed minced meat, rice, mushrooms and vegetables.

These cabbage rolls can be prepared both for a festive table and for a weekend.

Ingredients

Cabbage – 2 kg
Minced meat – 400 g
Rice – 150 g
Onions – 2 pcs.
Carrots – 2 pcs.
Mushrooms – 250 g
Sunflower oil – 3 tbsp. l.
Sour cream 20% – 1 tbsp.
Salt – 1 tsp.
Dark ground pepper – 2 pinches
Ground sweet paprika – 1 tsp.

How to cook

Let's take care of the cabbage first. I have forks, weighing about 2 kilograms. Using a sharp knife, carefully cut out the stalk.

My favorite method for preparing leaves for cabbage rolls is to microwave the cabbage.

Place the cabbage cut side down on a plate, cover with cling film and microwave at full power for 10 minutes. My maximum power is 800 watts.

If you have fewer cabbage forks, set it to 6-7 minutes.

I take the cooked cabbage out of the microwave and let it cool slightly.

Cabbage leaves come off quite easily. I take off all the leaves. If the cabbage is not yet cooked halfway through, then I cover it and put it in the microwave again for 3-4 minutes.

Wash the mushrooms and dry with cardboard towels. Cut into small pieces.

Cut the onion into small cubes, grate the carrots.

Heat the frying pan, add the mushrooms without adding oil, fry them over high heat until golden brown. It will take 3-4 minutes to fry the mushrooms, the main thing is to stir them.

After the mushrooms have fried and all the liquid has evaporated, pour in sunflower oil and lay out the cooked vegetables.

Fry vegetables until soft. Salt, pepper, add paprika, stir.

Wash the rice well, add water and boil until half cooked. Place in a sieve to drain excess water. Cool the rice.

Mix the prepared minced meat with rice. Add salt to taste.

Add fried vegetables to the rice with minced meat and stir.

Mom's cabbage rolls with mushrooms - secrets of making

Stuffed cabbage rolls have been one of my favorite dishes since I was a teenager! Of course, it’s just that the cabbage rolls that my mother constantly cooked and cooks never left anyone indifferent. And the point here, apparently, is not even the presence of meat in their composition, since even just with mushrooms and vegetables her cabbage rolls are always above all praise!

It is with pleasure that I share the secrets of making this lean, savory second dish!

To make my mother's cabbage rolls with vegetables and mushrooms, we will need:

The complexity of the proposed recipe for making cabbage rolls: quite low

How much time will we spend on this production: in general, 40-45 minutes

Description of the process of making mother's cabbage rolls with mushrooms:

First, we will measure the required amount of rice, rinse it and fill it with cool water in a 2:1 ratio.

Add a pinch of salt and cook the rice over low heat until done.

In the meantime, let's take care of the inside for future cabbage rolls - as for me, there are some aspects here.

Here, for example, are mushrooms - my mother allows me not to cut them into pieces, as most housewives do, but to grate them. We cut onions and carrots using the usual method.

When it comes to preparing cabbage leaves, everything matters – even the choice of fork.

It should be loose and quite soft. Cut the leaves off the fork, wash them and put them in a pan with bubbling water. Using a spoon, completely immerse the leaves in water, cover the pan with a lid and turn off the heat. After 5-7 minutes, drain the water, cool the softened leaves and cut off all thickenings from them.

Let's start making the insides for the cabbage rolls - put the cooled rice in a bowl.

And add fried champignons with vegetables.

Add salt and spices, and then mix everything thoroughly.

Don't forget to taste it. We wrap the rice and mushroom mince in cooked cabbage leaves and form small, careful doves.

Place them on the bottom of a thick-walled metal pan.

Afterwards, fill the cabbage rolls with tomato sauce - combine homemade tomato juice with salt, sugar, Provençal herbs and dilute everything with a small amount of water.

In this form, put the pan on the fire and simmer the cabbage rolls after boiling for another 15-20 minutes, reducing the heat to low.

The finished dish amazes with its wonderful taste - the cabbage rolls turned out great!

Help yourself! Cook with pleasure!

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