Ingredients Jump to Instructions ↓

  1. Vegetarian Sweet & Sour Stuffed Cabbage

  2. 1/2 cup dried porcini mushroom (I used porcini, oyster & shiitake)

  3. 2 cups rice

  4. 1 very large or 2 medium green cabbages

  5. 1 large onion left whole, and 1 onion, chopped

  6. 2 egg whites

  7. salt and pepper 1/2 teaspoon grated nutmeg

  8. 2 cups vegetable stock

  9. 1 pound mushrooms, chopped coarsely (about 6 cups)

  10. 3 cups canned pureed tomatoes

  11. 1/2 cup lemon juice

  12. 2/3 cup brown sugar

  13. 2 chopped serranos, optional Soak the porcini in

  14. 1 cup of hot water for 30 minutes. Drain and strain the porcini water through a cheesecloth-lined strainer.

  15. Reserve the liquid. Chop the porcini.

  16. Soak the rice in cold water for 15 minutes. Core the cabbage with

  17. a sharp knife. Bring a large kettle of salted water to a boil.

  18. 5 to 10 minutes. Reove the

  19. cabbage with 2 large spoons and place it in a strainer. When cool

  20. enough to handle, remove the largest leaves. You will need about 16 to 18 large leaves.

  21. Drain the rice. Quarter the large onion and place it with the egg

  22. whites into the container of a food processor and puree. (I left

  23. the onion out of the stuffing, using only one onion, so I left out

  24. this step). Combine this onion puree with the rice, spices and soaked and chopped dried mushrooms.

  25. Bring 1 cup of stock and the strained reserved porcini liquids to

  26. a boil in a large saute pan. Add the chopped fresh mushrooms and cook, stirring over high heat until all the liquid is absorbed.

  27. Add the mushrooms to the rice mixture.

  28. Place 2 heaping tablespoons of filling on each cabbage leaf and roll up, tucking in the sides. Fasten with toothpicks. In a deep

  29. kettle, bring the tomatoes, lemon juice, brown sugar, chopped onion

  30. and 1 cup of stock up to a simmer. Add the cabbage rolls. Cover

  31. 1 1/2 to 2 hours until the rice is cooked

  32. take anywhere near this long). Baste the cabbage occasionally.

  33. Adjust the sweet and sour ratio and season with salt and pepper.


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