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Ukrainian Cabbage Rolls with Mushrooms and Mushroom Sauce: A Hug in a Dish

The aroma of simmering cabbage rolls, rich with earthy mushrooms and a creamy sauce, instantly transports me back to my grandmother’s kitchen. It was a place where laughter mingled with the gentle clatter of pots, and every meal was an act of love. These aren’t just cabbage rolls; they are a tangible connection to my heritage, a taste of comfort and tradition that warms me from the inside out. They were a staple during our winter holidays, a dish that brought the whole family together, united by the shared joy of a delicious, home-cooked meal.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 6
Yield: 1 casserole
Dietary Type: Adaptable (Vegetarian option with vegetable broth)

Ingredients

For the Cabbage Rolls:

1 large white cabbage
2 cups rice, uncooked
1 large onion, chopped
2 tablespoons butter (for sautéing filling onion)
1/4 cup dried mushrooms (Boletus or Porcini, washed and drained)
3 (6 ounce) jars whole mushrooms, drained
2 tablespoons butter (for sautéing cabbage filling onions)
2 medium onions, chopped
Salt & freshly ground black pepper to taste

For the Mushroom Sauce:

2 tablespoons butter
1/4 cup onion, chopped
1 cup fresh mushrooms, chopped
1 tablespoon all-purpose flour
1/2 cup beef broth or 1/2 cup vegetable broth
2 teaspoons fresh parsley, chopped
Salt & freshly ground black pepper to taste
1/4 cup sour cream

Equipment Needed

Large pot
Platter
Food processor or blender
Large skillet
Medium saucepan
Casserole dish
Measuring cups and spoons
Cutting board and knife

Instructions

Begin by preparing the rice. Cook 2 cups of uncooked rice according to the package directions. Set aside.
To prepare the cabbage, carefully remove the core from the large white cabbage. Place the whole head of cabbage in a large pot of boiling water.
Cover the pot and cook the cabbage for approximately 3 minutes.
Gently remove the cabbage from the boiling water and allow it to cool until it is comfortable to handle.
Once cooled, meticulously remove the softened whole leaves from the head, stacking them on a platter for filling.
For easier rolling, thin out the tough vein near the stem portion of each cabbage leaf.
Now, let’s prepare the mushroom filling. In a medium saucepan, combine the 1/4 cup dried mushrooms (Boletus or Porcini, washed and drained) and the 3 (6 ounce) jars of whole mushrooms, drained.
Cover these mushrooms with water and bring them to a boil over medium-high heat.
Reduce the heat to a simmer and continue to cook the mushrooms for about 1 hour.
Strain off the liquid from the cooked mushrooms. Transfer the softened mushrooms to a food processor or blender and grind them until finely chopped.
While the mushrooms are cooking, in a large skillet, melt 2 tablespoons of butter over medium heat. Sauté 2 medium chopped onions until they become transparent, which should take about 5 minutes.
In the same large skillet (or a clean one), melt 2 tablespoons of butter over medium heat. Sauté 1 large chopped onion until transparent.
Add the prepared mushroom filling and the cooked rice to the large skillet with the sautéed onion. Mix them together thoroughly. Season this mixture with a dash of salt and freshly ground black pepper to your taste. This is your cabbage roll filling.
To assemble the casserole, line the bottom of a casserole dish with any cabbage leaves that are not suitable for stuffing.
Select about 6 good, whole cabbage leaves. Place approximately 2 to 3 heaping tablespoons of the rice and mushroom mixture onto the stem portion of each leaf.
Roll the stuffed leaves neatly, ensuring the seam-side is down, and place them in the prepared casserole dish, snugly next to each other.
Now, let’s prepare the mushroom sauce. In a large skillet, melt 2 tablespoons of butter over medium heat.
Sauté 1/4 cup chopped onions until they are tender.
Add 1 cup of freshly chopped mushrooms to the skillet and cook for about 10 minutes, allowing them to soften and release their moisture.
Sprinkle 1 tablespoon of all-purpose flour over the mushroom and onion mixture and blend well.
Slowly pour in 1/2 cup of beef broth (or vegetable broth), stirring constantly until the sauce begins to thicken.
Remove the skillet from the heat. Stir in the 2 teaspoons of chopped fresh parsley. Season the sauce with salt and freshly ground black pepper to your liking.
Let the mushroom sauce cool slightly. Then, stir in 1/4 cup of sour cream and blend well until the sauce is smooth and creamy.
Cover the stuffed cabbages in the casserole dish completely with the mushroom sauce.
Bake the casserole, uncovered, in a preheated oven at 350°F (175°C) for 1 to 1.5 hours. The cabbage rolls should be tender, and the sauce should be beautifully bubbly.
Serve warm. These Ukrainian cabbage rolls make a wonderfully satisfying and hearty accompaniment to a simple roast beef.

Expert Tips & Tricks

Cabbage Prep Shortcut: If you find manually separating cabbage leaves challenging, a quick way to loosen them is to freeze the cabbage head overnight. The ice crystals will help break down some of the cell structure, making the leaves more pliable and easier to peel off after thawing.
Mushroom Flavor Boost: For an even deeper mushroom flavor in the filling, you can rehydrate the dried mushrooms in hot water for 30 minutes, then use that flavorful soaking liquid (strained and filtered) as part of the liquid for cooking the mushrooms in step 9, or even in the sauce.
Sauce Consistency: If your mushroom sauce seems too thick after adding the broth, you can thin it out with a little more broth or even a splash of water. Conversely, if it’s too thin, you can create a slurry of 1 teaspoon of flour mixed with 1 tablespoon of cold water and whisk it into the simmering sauce until it reaches your desired consistency.
Make-Ahead Magic: The filling can be prepared a day in advance and stored in the refrigerator. The cabbage rolls can also be assembled in the casserole dish and refrigerated. When ready to bake, simply pour the sauce over them and bake, potentially adding a little extra baking time to account for the cold ingredients.

Serving & Storage Suggestions

These hearty cabbage rolls are best served piping hot, straight from the oven. The rich mushroom sauce should be spooned generously over each roll. They are traditionally enjoyed as a main course or as a substantial side dish. For an authentic Ukrainian experience, consider serving them with a dollop of extra sour cream and a sprinkle of fresh dill.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm them in a saucepan over low heat with a splash of water or broth, or cover the casserole dish with foil and reheat in a 300°F (150°C) oven until heated through. Freezing is also an option; store in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, though actual values may vary based on specific ingredients and preparation:

Nutrient	Amount per Serving	% Daily Value
Calories	462 kcal
Calories from Fat	131 kcal
Total Fat	14.6 g	19%
Saturated Fat	8.8 g	44%
Cholesterol	34.8 mg	12%
Sodium	179.9 mg	8%
Total Carbohydrate	74.7 g	27%
Dietary Fiber	7.7 g	28%
Sugars	12 g	24%
Protein	11.7 g	23%

Note: Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

Vegetarian Delight: For a completely vegetarian dish, simply use vegetable broth in the mushroom sauce instead of beef broth. The rich mushroom flavor will still shine through.
Rice Variations: While white rice is traditional, you could experiment with brown rice for added fiber and a nuttier flavor. Just be sure to cook it according to its specific package instructions, as it will likely take longer than white rice.
Herb Power: Feel free to experiment with other fresh herbs in the sauce, such as a pinch of thyme or a small amount of chives, for a different aromatic profile.
Mushroom Medley: If you can’t find dried Boletus or Porcini, other dried wild mushrooms will work, though they may impart a slightly different flavor. Similarly, feel free to use a mix of fresh mushrooms in the sauce for added complexity.

FAQs (Frequently Asked Questions)

Q: Why is the cabbage boiled before filling?
A: Boiling the cabbage softens the leaves, making them pliable and easier to roll without tearing.

Q: Can I use pre-cooked rice for this recipe?
A: It’s best to use uncooked rice as specified. Pre-cooked rice might become mushy when baked within the rolls.

Q: My cabbage leaves are tearing when I try to roll them. What should I do?
A: Ensure you’ve cooked the cabbage long enough for the leaves to become very tender. Also, make sure you’ve thinned out the thick stem vein adequately. If a leaf tears slightly, you can often patch it with another piece of cabbage.

Q: The sauce seems a bit bland. How can I enhance the flavor?
A: Taste and adjust seasoning diligently! You can also add a touch of garlic powder to the sauce, or a pinch of nutmeg for a subtle warmth.

Q: Can I make these rolls ahead of time?
A: Yes, the filling can be made ahead, and the assembled rolls can be refrigerated before baking. Just add a little extra baking time to compensate for the cold temperature.

Final Thoughts

This Ukrainian Cabbage Roll recipe is more than just a meal; it’s an invitation to slow down, savor the process, and connect with the comforting traditions of Eastern European cuisine. The interplay of tender cabbage, savory rice and mushroom filling, all enveloped in a luxurious mushroom sauce, creates a symphony of flavors and textures that’s truly unforgettable. Gather your loved ones, put on some music, and embark on this culinary journey. I guarantee you’ll be rewarded with a dish that nourishes the body and warms the soul. Enjoy every delicious bite!

Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce Recipe