Savoy Cabbage Rolls with Mushrooms (Meatless)
⏳ Time
1 hour 15 minutes
🥕 Ingredients
8
🍽️ Servings
5
Description
Vegetarian dish.
Ingredients
- Salt - to taste
- Ground Black Pepper - to taste
- White Cabbage - 1 head
- Onion - 2 pieces
- Carrot - 1 piece
- Pickled Chanterelles - 7 pieces
- Vegetable Oil - 1 fl oz
- Butter - 2.5 oz
Step by Step guide
Step 1
Wash the cabbage; if the outer leaf is very bad, discard it. Separate the cabbage head into leaves (8–10 pieces). Set aside the small leaves that are not suitable for wrapping the rolls (3–4 pieces) to use later for lining the bottom of the saucepan. Boil a small amount of water, add salt, and immerse 1–2 cabbage leaves until they become soft. Remove them to a colander.
Step 2
Finely chop the remaining leaves on the cabbage head, discarding the core.
Step 3
Peel and finely chop the onion. Wash the carrot, peel it, and grate it coarsely. Clean the mushrooms, grate the stems coarsely, and cut the caps into small cubes (5 mm).
Step 4
Heat a frying pan, add oil, and sauté the onion. When it is lightly browned, add salt, stir, and add the carrot. When the onion and carrot are almost golden, add the chopped cabbage and sauté until cooked. If necessary, add a little water (2–3 tablespoons 1–2 times) to ensure the cabbage cooks well.
Step 5
Set aside half of the sautéed mixture in a separate dish and lightly brown the remaining mixture in the pan until it almost burns and sticks slightly to the pan. Add the mushrooms (do not add more water, as the mushrooms will release their own) and sauté until cooked. Season the filling with salt and pepper once all the liquid from the mushrooms has evaporated.
Step 6
Place the raw small leaves at the bottom of the saucepan (I prefer to cook such dishes in ceramic). Roll the cabbage rolls with the mushroom filling and place them in the saucepan. Cut the butter into pieces and place 2/3 on top of the rolls, then add the reserved sautéed mixture (without mushrooms) on top, lightly salt it, and place the remaining butter pieces on top.
Step 7
Cover with a lid and bake for 40 minutes in a preheated oven: the first 10 minutes at maximum temperature (to heat the ceramic saucepan a little faster) and then 30 minutes at 150–338°F.
Step 8
Serve with sour cream as a hot appetizer. They are also quite good when cooled, not as spectacular as when hot, but still tasty.
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