Filled Cabbage Rolls With Mushrooms
Filled Cabbage Rolls With Mushrooms
This delicious cabbage rolls recipe is prepared with mushrooms and served with a sweet and sour tomato sauce. They are recipes with lots of flavor, and they are excellent for the chilly fall and winter months.
Ingredients
For sauce:
1 can tomatoes
1 can tomato sauce
1/4 cup sugar
1 and 1/2 tbsp vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/3 cup water
For filling:
1 large green cabbage
2 packages mushroom
1 and 3/4 cups rice, cooked and cooled
1 large onion ( diced)
4 cloves ,garlic (chopped)
1 tablespoon olive oil
pinch of black pepper
1 teaspoon salt
Instructions:
Preparation of the sauce:
First, combine all the sauce's ingredients in a dish, whisk, and set aside to season.
Now prepare the filling:
Heat oil in a pan, add onion, pepper and salt and fry in a pan on medium heat for 5 minutes or until they soften and brown.
Add garlic powder and stir. Cook for one minute.
Now add mushrooms, cold cooked rice and black pepper to a medium bowl.
Mix thoroughly and keep aside.
With a sharp knife, cut the cabbage 2 or 3 inches down.
When taken out, it should look like a cone.
Use half of the water in a large stockpot. up to a boil.
Boiling water should now contain cabbage.
After it has simmered for about 3 minutes, start removing the leaves one by one using a suitable tool.
Once the leaves are taken off, let the water boil for a few minutes before transferring to a dish.
On a chopping board, arrange every cabbage leaf. To remove the thick portion of the cabbage rib, create a V-shaped notch with a little knife.
How to stuff and wrap: Take the tomato sauce and mushroom mixture that you just prepared. Now take a cabbage leaf and put 1/4 cup of mushroom mixture in the middle and make it into a log. Now add the tomato sauce on top and shake the serving plate briefly to spread the sauce. After baking for two hours and forty-five minutes, cover tightly with tin foil. Before serving,
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