Mushroom Stuffed Cabbage Recipe
Ingredients
| Cabbage - 1 head | ||
| Mushrooms | 1/2 pound (Special oil - 3 tablespoons) | |
| Onions | 1/2 Cup (16 tbs), chopped (Special oil - 3 tablespoons) | |
| Raw rice | 1/2 Cup (16 tbs) (Special oil - 3 tablespoons) | |
| Boiling water | 1 Cup (16 tbs) (Special oil - 3 tablespoons) | |
| Salt | 3/4 Teaspoon (Special oil - 3 tablespoons) | |
| Ground black pepper | 1/4 Teaspoon (Special oil - 3 tablespoons) | |
| Canned tomato sauce | 1 Cup (16 tbs) (Special oil - 3 tablespoons) | |
Directions
GETTING READY
1.Put cabbage in boiling water and leave it for 10 minutes until it gets soft.
2.Take 16 leaves out of cabbage.
3.Preheat the oven to 350 degrees.
MAKING
4.In a skillet, heat 1 tablespoon of oil.
5.Cook mushrooms and onions in the oil for 10 minutes.
6.Meanwhile, in a saucepan, heat 1 tablespoon oil.
7.Put rice in oil and cook until yellow.
8.Put rice in boiling water and cook on low flame with the lid on until the rice is cooked.
9.Put salt and pepper in the vegetables in the skillet and mix well.
10.On each cabbage leaf put 1 full tablespoon of vegetable mixture.
11.Roll the leaf and secure the ends.
12.Finely chop half the remaining cabbage.
13.Take a casserole dish, spread shredded cabbage on it.
14.Place the rolls on the cabbage layer.
15.Pour tomato sauce and remaining oil on the casserole.
16.Put the lid on and bake the dish for 45 minutes.
17.Remove the lid and bake for 15 more minutes.
SERVING
18.Serve mushroom stuffed cabbages with dips.
1.Put cabbage in boiling water and leave it for 10 minutes until it gets soft.
2.Take 16 leaves out of cabbage.
3.Preheat the oven to 350 degrees.
MAKING
4.In a skillet, heat 1 tablespoon of oil.
5.Cook mushrooms and onions in the oil for 10 minutes.
6.Meanwhile, in a saucepan, heat 1 tablespoon oil.
7.Put rice in oil and cook until yellow.
8.Put rice in boiling water and cook on low flame with the lid on until the rice is cooked.
9.Put salt and pepper in the vegetables in the skillet and mix well.
10.On each cabbage leaf put 1 full tablespoon of vegetable mixture.
11.Roll the leaf and secure the ends.
12.Finely chop half the remaining cabbage.
13.Take a casserole dish, spread shredded cabbage on it.
14.Place the rolls on the cabbage layer.
15.Pour tomato sauce and remaining oil on the casserole.
16.Put the lid on and bake the dish for 45 minutes.
17.Remove the lid and bake for 15 more minutes.
SERVING
18.Serve mushroom stuffed cabbages with dips.
Chef
