Ukrainian Stuffed Cabbage Rolls (Holubtsi) with Mushroom Filling

Ingredients

• Large green cabbage1 head
• White rice, uncooked3/4 cup
• Mushrooms, finely chopped1 lb
• Onion, finely chopped1 large
• Garlic, minced3 cloves
• Tomato paste4 tbsp
• Vegetable broth2 cups
• Dill, chopped2 tbsp
• Vegetable oil3 tbsp
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Cook rice according to package directions until al dente. Drain and set aside.

2. 2

   Core the cabbage and boil in a large pot of salted water for 5-10 minutes, until leaves are pliable. Carefully remove leaves and set aside. Chop any remaining cabbage core and inner leaves finely.

3. 3

   Heat 2 tbsp of vegetable oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.

4. 4

   Add the finely chopped mushrooms and minced garlic to the skillet. Cook until mushrooms release their liquid and it evaporates, about 10-15 minutes. Season with salt and pepper.

5. 5

   In a large bowl, combine the cooked rice, sautéed mushroom mixture, chopped cabbage core/inner leaves, and chopped dill. Mix well. Season with salt and pepper.

6. 6

   Lay a cabbage leaf flat, remove the thickest part of the stem. Place about 1/2 cup of the mushroom-rice mixture onto the leaf. Fold the sides over the filling, then roll up tightly from the stem end.

7. 7

   Repeat with remaining cabbage leaves and filling.

8. 8

   In the same pot used for boiling cabbage (or a Dutch oven), heat the remaining 1 tbsp of vegetable oil. Stir in the tomato paste and cook for 1 minute.

9. 9

   Add the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pot. Season with salt and pepper.

10. 10

    Carefully arrange the stuffed cabbage rolls seam-side down in the pot, packing them snugly.

11. 11

    Cover the pot and simmer gently over low heat for 45-60 minutes, or until cabbage is tender and filling is cooked through. Add more broth if needed to keep the rolls moist.

12. 12

    Serve hot, spooning extra sauce over the rolls. Garnish with fresh dill.