Lenten Cabbage Rolls with Mushrooms
We love these mushroom cabbage rolls as much as the meat kind: well-browned mushrooms with onion and carrot give the filling real savour, and the rice soaks up the tomato sauce as it braises. The whole trick is softening the leaves properly and not rolling too tightly. An hour over low heat and the leaves melt under your fork.
- Prep
- 50 min
- Cook
- 1 h 20 min
- Rest
- 10 min
- Total
- 2 h 20 min
- Servings
- 6
- Level
- Medium
- Per serving
- 310 kcal
Ingredients
For the cabbage
For the filling
For the sauce
Makes: 18 rolls, 6 servings
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Method
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Step 1: Soften the cabbage
Bring a large pot of water to the boil with 1 tablespoon of salt. Cut deeply around the core, spear the head on a large fork and lower it into the water. After 2–3 minutes the outer leaves turn bright and pliable; peel them off with tongs and repeat until you have 18 whole leaves. Cool, then shave the thick rib at the base of each leaf flat.
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Step 2: Parboil the rice
Rinse the rice, drop it into some of the salted cabbage water at a boil and cook for 8 minutes — the grains should still be firm in the centre. Drain in a sieve.
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Step 3: Brown the mushrooms
Heat the oil in a wide frying pan and cook the finely chopped onions and blitzed or grated carrot for 7 minutes until soft. Add the finely chopped mushrooms and fry over medium-high heat for 10 minutes until their liquid has evaporated and they start to brown. Season with salt and pepper.
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Step 4: Mix the filling
Combine the rice with the mushroom mixture and most of the chopped dill. Taste — the filling should be well seasoned, as the rice will absorb some flavour as it braises.
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Step 5: Roll the cabbage rolls
Lay a leaf rib side down and place 2 tablespoons of filling near the base. Fold the base over, tuck in the sides and roll up firmly but not tightly, as the rice will still swell.
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Step 6: Make the sauce
Stir together the passata, water, sugar and salt until the sugar and salt dissolve and the sauce is evenly smooth.
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Step 7: Braise
Line the bottom of a heavy pot with the leftover cabbage leaves, pack in the rolls seam side down, add the bay leaves and pour over the sauce — it should almost cover them; if not, top up with a little boiling water. Bring to the boil, turn the heat to low, cover and braise for 50 minutes. They are done when the leaves are translucent and cut easily with a fork, and the rice is tender.
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Step 8: Rest and serve
Take the pot off the heat and let the rolls rest, covered, for 10 minutes. Serve with the sauce spooned over and the remaining dill.
Tips & variations
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Tip
You can soften the cabbage without boiling: freeze the whole head overnight, then thaw it in the fridge. The leaves become soft and peel off easily.
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Tip
If the leaves are very large, cut them in half along the rib and remove it — you will get two neat, smaller rolls.
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Variation
Instead of the hob, braise the rolls covered in a 180 °C oven for 1 hour for even gentler, more uniform heat.
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Storage
The rolls keep in the fridge for up to 3 days, or frozen in their sauce for up to 2 months. Reheat covered over low heat.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 310 kcal | 1,860 kcal |
| Protein | 9 g | 54 g |
| Fat | 10 g | 60 g |
| Carbohydrates | 46 g | 276 g |
Approximate values calculated from standard ingredient data.
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