Ukrainian Cabbage Rolls with Mushrooms and Mushroom Sauce
Savor the comforting flavors of Ukrainian cuisine with these homemade Cabbage Rolls stuffed with a hearty mushroom and rice filling, all bathed in a luscious homemade mushroom sauce. This vegetarian twist on a classic Eastern European dish features tender blanched cabbage leaves wrapped around a savory mixture of sautéed onions, earthy button mushrooms, and fragrant fresh dill, folded together with fluffy white rice. Baked to perfection in a creamy, thyme-infused mushroom sauce, these rolls are as satisfying as they are elegant. Perfect for a cozy family dinner or an impressive meatless main course, this recipe is a feast of rich, wholesome flavors straight from the heart of Ukraine.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 3 tablespoons Olive oil
- 1 medium Yellow onion, finely diced
- 250 grams Button mushrooms, finely chopped
- 2 pieces Garlic cloves, minced
- 1 cup Cooked white rice
- 2 tablespoons Fresh dill, finely chopped
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Vegetable broth
- 0.5 cup Heavy cream
- 0.5 teaspoon Dried thyme
- 150 grams Additional mushrooms, sliced for sauce
Instructions
Core the cabbage and carefully remove the outer leaves. Boil a large pot of salted water and blanch the cabbage leaves for 2-3 minutes until soft and pliable. Set aside to cool.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the finely chopped mushrooms and cook until their liquid has evaporated, another 7-10 minutes.
Add minced garlic to the mushroom mixture and cook for 1-2 minutes until fragrant. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cooked mushroom mixture, cooked rice, fresh dill, salt, and ground black pepper. Mix well to create the filling.
Lay a cabbage leaf flat on a clean surface. Place 2-3 tablespoons of the mushroom and rice mixture at the base of the leaf. Fold the sides over the filling and roll tightly, tucking in the edges as you go. Repeat with the remaining leaves and filling.
Preheat your oven to 350°F (180°C). Arrange the cabbage rolls seam-side down in a baking dish. Set aside while preparing the mushroom sauce.
In a skillet, melt the butter over medium heat. Add the sliced mushrooms and cook until golden and soft, about 8 minutes.
Sprinkle the flour over the mushrooms and stir to coat evenly. Gradually whisk in the vegetable broth, ensuring no lumps remain. Simmer for 5 minutes until slightly thickened.
Stir in the heavy cream and dried thyme. Season with salt and pepper to taste. Simmer for another 2 minutes.
Pour the mushroom sauce over the cabbage rolls in the baking dish, ensuring they are evenly coated.
Cover the baking dish with foil and bake in the preheated oven for 60 minutes. Remove the foil for the last 10 minutes to allow the rolls to brown slightly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh dill if desired.
Nutrition Facts
Calories |
296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 617 mg | 27% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 94 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
