Braised Cabbage Rolls with Mushroom-Rice Filling

Tender cabbage leaves wrapped around a savory filling of wild mushrooms, long-grain rice, and aromatic vegetables, braised in a rich tomato sauce until deeply flavorful and satisfying.

• Prep: 45 min
• Cook: 1 hr 30 min
• Total: 2 hr 15 min
• Servings: 8
• Cuisine: Russian
• Difficulty: Medium
• Cost: $2.13/serving

Dietary

• Vegan
• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Fat

Tags

• comfort food
• savory
• rich
• classic
• bake
• roast
• budget-friendly

Ingredients

• 1 head green cabbage (large)
• 1 tablespoon olive oil
• 1 yellow onion (large, finely diced)
• 2 carrots (finely shredded)
• 1 pound cremini mushrooms (finely chopped)
• 1.5 cup long-grain white rice (uncooked)
• 3 clove garlic (minced)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1 can crushed tomatoes
• 4 cup vegetable broth
• 0.25 cup fresh parsley (chopped)

Instructions

1. Bring a large pot of salted water to a boil. Carefully remove the core from the large head of green cabbage. Submerge the whole cabbage in boiling water for 8-10 minutes, or until the outer leaves are pliable enough to peel off. Remove the cabbage and carefully peel off 16-20 large outer leaves. Cut any thick ribs from the leaves to make them easier to roll. Finely chop any remaining inner cabbage heart for the braising liquid.
2. In a separate medium saucepan, combine 1 1/2 cups of long-grain white rice with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, until water is absorbed and rice is cooked. Fluff with a fork and set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook until softened, about 5-7 minutes. Add the finely shredded carrots and finely chopped cremini mushrooms. Cook until vegetables are tender and mushrooms have released their liquid and browned, about 10-12 minutes.
4. Stir in the minced garlic, dried thyme, and smoked paprika, cooking for 1 minute until fragrant. Remove from heat and transfer the vegetable mixture to a large bowl. Add the cooked long-grain white rice, 1 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper to the bowl. Mix well to combine.
5. Preheat oven to 350°F (175°C). Spread any chopped inner cabbage heart at the bottom of a large Dutch oven or oven-safe pot.
6. To assemble the rolls: Lay a cabbage leaf flat. Place about 1/4 cup of the mushroom-rice filling near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end to the tip. Repeat with remaining leaves and filling. Arrange the rolled cabbage rolls seam-side down over the chopped cabbage in the pot.
7. In a bowl, combine 1 can of crushed tomatoes and 4 cups of vegetable broth. Pour the sauce evenly over the cabbage rolls in the pot. The rolls should be mostly submerged. If not, add a little more vegetable broth.
8. Cover the pot tightly with a lid and braise in the preheated oven for 1 hour and 30 minutes, or until the cabbage is very tender and the flavors have melded.
9. Carefully remove from the oven. Serve hot, garnished with fresh parsley.

Notes

Ensure your cabbage leaves are tender enough to roll without tearing; blanching longer if needed. Leftover golubtsy reheat beautifully in the oven or microwave. They can also be frozen in an airtight container for up to 3 months; thaw before reheating.

Nutrition (per serving)

• Calories: 235
• Protein: 7.3 g
• Carbohydrates: 48.7 g
• Fat: 1.9 g
• Fiber: 7.1 g
• Sodium: 1092 mg
• Saturated Fat: 0.3 g
• Sugar: 13.7 g