Mushroom Cabbage Rolls Recipe

How to make it

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