CABBAGE ROLLS STUFFED WITH MUSHROOMS

These cabbage rolls stuffed with mushrooms sound absolutely delicious! The combination of vegetables and mushrooms offers a hearty, flavorful filling, and the sauce made with cabbage cooking water adds a perfect touch of depth. Plus, with the option to customize the filling, you can easily adjust the recipe based on what ingredients you have or your personal preferences. Here’s a summary of your recipe, highlighting the key steps and variations:

Cabbage Rolls Stuffed with Mushrooms

Ingredients:

For the cabbage rolls:

• 1 large cabbage

For the stuffing:

• 1 onion
• 2 carrots
• 1 garlic clove
• 1 medium zucchini
• 350 g mushrooms (200 g shitakes + 150 g regular mushrooms)
• A dash of soy sauce
• Ground black pepper

For the sauce:

• 2 medium onions
• 3 carrots
• 1 garlic clove
• A dash of white wine
• A dash of soy sauce
• Ground black pepper
• A dash of extra virgin olive oil
• 800 ml of cabbage cooking water (reserved from blanching the cabbage leaves)

Instructions:

1. Prepare the cabbage leaves: Cut a piece of the base from the cabbage to help separate the leaves. Boil the cabbage leaves in salted water in batches (about 4–5 leaves at a time) for 5 minutes. Drain and set aside, reserving the cooking water for the sauce.
2. Make the stuffing: Finely chop the onion, garlic, and carrots. Sauté them in olive oil over medium heat for about 5 minutes until softened. Add the zucchini and chopped mushrooms, followed by a dash of soy sauce and ground black pepper. Cook for another 10–15 minutes, then set aside.
3. Prepare the sauce: In a pan, cook chopped onions, garlic, and carrots in olive oil for 10 minutes until softened. Add white wine and cook on high to evaporate the alcohol. Add soy sauce, pepper, and the reserved cabbage cooking water (800 ml), then let it simmer for 10–15 minutes. Blend until smooth.
4. Assemble the rolls: Cut off the thick part of the cabbage leaf stalks to make rolling easier. Spoon the vegetable filling onto each leaf and roll tightly, tucking in the sides as you go. Repeat with all the cabbage leaves.
5. Cook the rolls: Place the rolls in the pan with the sauce and heat them together to integrate all the flavors.

Notes:

• If you don’t have enough cabbage cooking water, you can top up with regular water to make 800 ml for the sauce.
• These cabbage rolls can be made ahead and reheated in the oven.
• You can experiment with various fillings, such as adding shrimp for a seafood twist!

This recipe offers a wonderful balance of savory flavors with a rich sauce, and it holds up well in the fridge, making it perfect for meal prep. It also gives you flexibility with the filling options, ensuring you can adjust it to your taste. Enjoy!