Servings: 10
Both mushroom gravy versions (without the tomato sauce) are traditional for the Ukrainian meatless Christmas Eve meal.
Omit sour cream for vegan.
1 cabbage head
1 recipe Mushroom Filling, See below
2 cups white rice
4 cups water
1 large onion, chopped
2 tablespoons vegetable oil
1 large can (29 oz.) tomato sauce
1/4 cup brown sugar
1/2 cup raisins
MUSHROOM FILLING
1 ounce dried wild (Porcini) mushrooms
2 cups water water
1 tablespoon vegetable oil
3/4 cup onion (1 medium) finely chopped
1 1/4 teaspoons salt
3/4 teaspoon pepper
sour cream (optional – omit for vegan)
Cut stem from cabbage by cutting around the base with a sharp knife until the stem can be removed.
Place cabbage stem-side down oin the Dutch oven containing 2 cups boiling water.
Cover pot and steam cabbage on medium high heat until outer leaves can be separated off. Replace cover and continue steaming.
Periodically separate more leaves with tongs, cutting from stem if necessary. As leaves become soft, remove them to a large platter to cool.This process will take about 1/2 hour. Note: steam the large outer leaves also.
These will be used to cover the rolls before baking. Also reserve the cabbage water if filling with rice or kasha (See serving ideas).
Meanwhile prepare the mushroom filling: a 2 quart saucepan, heat dried wild (Porcini) mushrooms and 2 cups water to boiling over high heat; reduce heat and simmer 45 minutes until softened. Drain, reserving liquid for gravy or other uses.
In a large skillet, heat vegetable oil. Add chopped onion and sauté until lightly browned and softened.
Finely chop mushrooms and onions in food processor, stir in salt and pepper.
Meanwhile cook rice. Add rice to the 4 cups boiling water in a 2 quart saucepan, stir and cover. Simmer 20 minutes on low heat.
Saute onions in oil in a large skllet until softened and lightly browned
When rice and onions are done, mix both into a large mixing bowl with the mushroom filling.
Line the bottom of the Dutch oven that was used for the cabbage with any small cabbage leaves or cut-up chunks of stem.
FOR TOMATO VERSION:
To make cabbage rolls, place 1/3 cup filling near base of cabbage leaf. Fold base and sides of leaf over filling.
Roll up leaf and place in lined Dutch oven. Repeat rolling cabbage leaves with remaining filling, sprinkling each layer with some of the raisins. Cover cabbage rolls with the steamed large outer cabbage leaves.
Stir brown sugar into the can of tomato sauce and pour over the cabbage rolls.
Cover tightly and bake at 350 F for about 3 hours. Let rest covered for 20 minutes.
Remove and discard tough top leaves. Serve with sour cream.
FOR TRADITIONAL RICE FILLING:
Follow Tomato Version, but omit tomato sauce, brown sugar and raisins. Instead pour 1-2 cups reserved cabbage water over cabbage rolls.
Cover tightly and bake 1 1/2 hours or longer.
Serve with Mushroom Gravy. Top with sauteed wild mushrooms.
MUSHROOM GRAVY
Prepare 1 recipe of Mushroom Filling, except reduce salt to 1/2 tsp. and pepper to 1/4 tsp.
In a 4 quart saucepan, heat the water or broth and prepared mushroom filling to boiling.
Stir in flour dissolved in the 1/2 cup water.
Return to boiling, stirring constantly; cook 2 minutes. Adjust salt and pepper.
Add optional 1/4 to 1/2 cup sour cream to vegetarian version; omit sour cream for vegan version.