Recipe

Mushroom Cabbage Rolls Recipe


Mushroom Cabbage Rolls Recipe Chicagocookie84 / All my dishes
9 months ago
My grandma made these when I was younger because I didn't like cabbage rolls with meat in them. I've grown to like meat ...but I still like these better!
Prep:1m Cook:2m Servings:4

Chicagocook

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Ingredients
  • 1 medium cabbage
  • 2 tablespoons oil
  • 1.5 cups long grain brown rice
  • 1 pound mushrooms
  • 2 small onions
  • 1 stick of butter + 2 tablespoons
  • 2 chicken boullion cubes
  • 2 tablespoons tomato paste
  • salt and pepper to taste

Directions
  1. Cover cabbage in water, cover the pot, and boil until the leaves begin to separate, approx. 30-40 min
  2. Cook rice with 3 cups of water and 2 tablespoons of oil
  3. While rice is cooking, dice one onion and chop the mushrooms into small pieces
  4. Saute mushrooms and onion in 4 tablespoons of butter on low heat until 3/4 of the liquid from the mushrooms evaporates.
  5. Add the rest of the butter into mixture and melt.
  6. Once the rice is done cooking, mix the mushrooms into it.
  7. Salt and pepper to taste, about 1 tsp of salt and pepper each.
  8. Fill a caserole dish with 1 cups of water and add one boullion cube
  9. Remove cabbage from water and peel off leaves.
  10. Fill each leaf with 1/2 cup of rice filling, roll and set in dish.
  11. Bake at 350 for 45 min.
  12. While the cabbage rolls are baking, dice the other onion and sautee in 2 tablespoons of butter.
  13. Once the onions are beginning to turn clear, add 2 cups of water and 1 boullion cube. Simmer for 10 min.
  14. Add 2 tablespoons of tomato paste and simmer for another 10 min.
  15. After the cabbage rolls bake for 45 min, pour the sauce over them and bake from another 7-10 min.

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Comments

chefmeow 9 months ago said:
Yum. I can see why you like these. Great post and a high 5.


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