Mushroom Cabbage Rolls
The tomato sauce and filling can be made ahead. Don’t forget to hydrate the dried mushrooms first. Blanche the cabbage and assemble the rolls when you’re ready.The recipe makes 15-20 cabbage rolls.
Ingredients
Cabbage Rolls
- ½ ounce dried shiitake mushrooms
- 8 ounces cremini mushrooms, coarsely chopped
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6 garlic cloves, diced
- 2 heaping teaspoons smoked paprika
- 1 teaspoon Himalayan pink salt
- ½ teaspoon ground black pepper
- 3 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons sage
- 2 teaspoons oregano
- 1½ cups vegetable broth
- ½ heaping cup walnuts,
- coarsely chopped
- 4 teaspoons balsamic vinegar
- 3 teaspoons soy sauce
- 1 cup uncooked long-grain rice (I used jasmine)
- 2 heads cabbage
- 2 cups tomato sauce (recipe below or use your favorite)
Tomato Sauce
- Makes 4 cups
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, diced
- 1 (28-ounce) can peeled whole tomatoes
- 2 tablespoons tomato paste
- ½ teaspoon chili powder
- 2 teaspoons Better Than Bouillon
- 1 –2 cups vegetable broth
- Salt and pepper to taste
Instructions
To Make the Cabbage Rolls
- Do ahead: Hydrate the shiitake mushrooms in advance by soaking in 2 cups of very hot water. If possible, cover and soak overnight. When ready to make filling, chop mushrooms. Save liquid to use in filling.
- To make the filling: Heat the olive oil in a separate large pan or 4-quart stockpot over medium heat. Add onion and sauté until soft. Add garlic and sauté until lightly brown. Remove pan from heat and add spices, stirring to mix. Add half of the chopped mushrooms and stir well. Return to heat. When mushrooms have cooked down some, add the rest of the mushrooms. Add ½ cup broth, chopped shiitake mushrooms, walnuts, balsamic, and soy sauce. Simmer until all liquid is absorbed.
- Add rinsed rice and mushroom stock. Cover and bring to a simmer for 10 minutes. Remove from heat and let sit covered for 5 minutes. Taste and adjust spices to your preference. If filling has absorbed all liquid, add ½ cup broth and mix well.
- To prepare the cabbages: Carefully cut out a cone shape a few inches deep at the stem end. Place 1 cabbage head in a large pot of boiling water for 3 minutes. Remove cabbage and place in a bowl of cold water. Repeat with second head of cabbage. When cabbages are cool enough to handle, carefully remove leaves starting at the stem end, 1 at a time, and lay aside. When the leaves get too small, save the rest for soup or stir-fry.
- Preheat oven to 375°F.
- To assemble the rolls: Spread 2 cups of tomato sauce in the bottom of a 11- by 14-inch baking pan. Place a cabbage leaf on a flat surface with the inside of the leaf facing up. Place 2 tablespoons of filling at the bottom of the leaf. Fold sides of the leaf toward the center and roll the leaf up, enclosing the filling. Place cabbage roll in the prepared baking pan with the seam down. Continue filling remaining cabbage leaves, making sure to place them snugly in the pan. If you have extra filling, spoon it around the edge of the pan.
- Cover and bake for 20 minutes. Remove cover, add remaining broth if rice has absorbed all liquid. Bake for 15 minutes, or until sauce has thickened and leaves are fully cooked. Serve with warmed tomato sauce.
To Make the Tomato Sauce
- Heat olive oil in a 4-quart stockpot over medium heat. Add onion and sauté until soft. Add garlic and sauté until lightly brown. Add tomatoes, tomato paste, spices, bouillon, and 1 cup broth. Stir well to break up whole tomatoes. Maintain a gentle simmer, stirring occasionally. Simmer until sauce thickens. Taste and adjust spices to your preference.
