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Mushroom/Rice or Meat/Rice Filling for Cabbage Rolls

Stuffed Cabbage Rolls also known as Holubtsi in Ukrainian or Golabki in Polish, are not only delicious but also a meal in itself.

Please click on this link for a VEGETARIAN VERSION OF CABBAGE ROLLS, to view the STEP-BY-STEP preparation process for all cabbage rolls, no matter what the filling is.

Today I will post a recipe for two additional and quite popular cabbage roll fillings:  Sauteed Mushrooms filling and Meat Filling.

The meat filling is most frequently used when stuffed cabbage rolls are prepared and served as the main course on the menu.  However, for Christmas Eve, The Great Lent, or a vegetarian meal, the mushroom or any other vegetable filling is used instead.

Mushroom/Rice or Meat/Rice Filling for Cabbage Rolls

Mushroom/Rice or Meat/Rice Filling for Cabbage Rolls

Ingredients

    Sauteed Mushroom Filling:
  • 1 lb fresh white mushrooms (Potobello if you prefer)
  • 1 large onion, diced
  • 2 large garlic cloves, minced
  • 1 Tlbs. butter
  • 1 Tlbs. canola oil
  • 1 tsp.salt (or to your taste)
  • 1/2 tsp.black pepper, ground (or to your taste)
  • 1 Tlbs. fresh dill, chopped
  • 2 cups cooked rice
  • 1 egg, beaten
  • Meat filling
  • 1.5 lbs. Meatloaf mix, ground (beef, turkey, or veal/pork mix if you prefer)
  • 2 eggs, beaten
  • 1/4 cup tomato sauce, or catchup
  • 1/8 cup water (only if needed to make the filling looser)
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 large carrot, shredded coarsely
  • 2 Tlbs. conola oil
  • 1 tsp. salt (or to your taste)
  • 1 tsp. black pepper, ground (or to your taste)
  • 1 tsp. paprika
  • 1 tsp. Italian seasoning
  • 1 Tlbs. fresh dill chopped (optional but very tasty or Italian Flat Leaf Parsley)
  • 2 cups cooked rice

Instructions

    Mushroom Filling:
  1. Clean mushrooms, trim off the bottom of the stems and discard.
  2. Chop the mushrooms to matchstick pieces and set aside.
  3. Preheat a medium saucepan, place in the butter and canola oil, add the chopped onions and sautee until translucent, mixing often.
  4. Add the minced garlic and saute 1 minute longer.
  5. Add the chopped mushrooms and saute until most of the liquid evaporates, stirring often.
  6. Set aside to cool off to room temperature.
  7. Mix in the salt, pepper, and the beaten egg.
  8. Add the chopped dill and mix until incorporated.
  9. In a large bowl place the cooked rice, and gently fold in the mushroom mixture.
  10. place 1/3 cup of filling on each cooked cabbage leaf and form a cabbage roll.
  11. Meat Filling:
  12. Heat a medium skillet with oil, place the chopped onions and sautee for 2 minutes, then add shredded carrots and saute 2 minutes longer, until wilted, mixing often to prevent scorching.
  13. Add the minced garlic and saute another minute.
  14. Add salt, pepper, paprika, Italian seasoning, tomato sauce, chopped dill, and mix together to incorporate. Set aside to cool off to room temperature.
  15. Mix in the beaten eggs.
  16. In a large bowl place the ground meat, mix in the above sauteed mixture to incorporate.
  17. Add cooked rice and gently fold into the meat mixture. If the filling is too thick, mix in the 1/8 cup of water to form a soft mixture, but not sloppy or runny.
  18. Place 1/3 cup of mixture onto each cooked and prepared cabbage leaf, fold in the sides to enclose the filling, then roll up to form a nice roll.
  19. Arrange rolls tightly side by side in a prepared pan, and cook per further instructions in the original post.
https://suburbangrandma.com/mushroom-rice-or-meat-rice-filling-for-cabbage-rolls/

 

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