Holubtsi Z Rizhom I Hribami (Stuffed Cabbage)
Try this Holubtsi Z Rizhom I Hribami (Stuffed Cabbage) recipe, or contribute your own.
Try this Holubtsi Z Rizhom I Hribami (Stuffed Cabbage) recipe, or contribute your own.
- salt to taste
- 2 c water
- 1 ts sugar
- 1 c stock, vegetable
- 28 oz tomato, plum; crushed, with
- 2 tb vinegar, cider
- 1 oz mushrooms, imported dried;
- bouquet garni
- 10 oz mushroom; fresh, sliced
- 1 1/2 c rice; uncooked
- 2 tb dill weed; chopped
- 8 tb vegetable oil
- 1 1/2 c onion chopped
- 12 md cabbage leaf
- 1/4 c flour
- pepper, black; to taste
- Carbohydrate 59.4444778634283 g
- Cholesterol 0 mg
- Fat 12.5904063142857 g
- Fiber 1.58105756393183 g
- Protein 5.24454845714286 g
- Saturated Fat 1.02741171229762 g
- Serving Size 1 1 Serving (425g)
- Sodium 162.046294286221 mg
- Sugar 57.8634202994965 g
- Trans Fat 0.241190649659526 g
- Calories 375 calories
Step-by-step
- Soak the dried mushrooms in 1 cup water for one hour. Drain the mushrooms, dry, chop finely, and set aside. Strain the soaking liquid through a coffee filter. Combine the rice, 2 cups water, and the soaking liquid in a large pot and bring to a boil. Add the salt, reduce the heat to low, cover, and simmer until the rice is almost tender and the liquid absorbed; about 15 minutes. Remove from the heat.
- Heat 3 tablespoons of the oil in a large heavy skillet over medium heat. Add the onions and the dried mushrooms and saute, stirring, until the onions are deeply browned; about 15 minutes. Add to the rice and wipe out the skillet. Heat 2 tablespoons of the oil in the same skillet over medium-high heat. Add the fresh mushrooms and saute until they are golden brown; about 15 minutes. Add the mushrooms and dill to the rice. Season with salt and pepper and mix well.
- Preheat the oven to 350 F. Scald the cabbage leaves in salted boiling water for about five minutes. Drain thoroughly and pat dry with paper towels. With a sharp knife, cut out the tough center vein from each leaf. Divide the stuffing evenly among the leaves, placing it toward the base of each leaf. Tuck in the sides, and roll the leaves up, pressing in the ends firmly as you roll. In a large oven-proof casserole or Dutch oven that can accommodate all the rolls, heat the remaining 3 tablespoons oil over medium heat. Roll the stuffed rolls in flour and brown over medium heat on all sides; about 15 minutes. Add the stock and tomatoes and bring to a boil. Stir in the remaining ingredients. Bake, uncovered, until the cabbage is tender; about 40 minutes. Remove the bouquet garni before serving.
Replacing dried wild mushrooms with standard button varieties alters the depth of the cooking liquid, removing the earthy foundation built by the soaking water. Dried fungi concentrate umami compounds that fresh caps simply lack, meaning reconstituted porcini or shiitake produce a notably richer stock when combined with the required coffee filter strain. Straining this liquid prevents grit from entering the rice pot, protecting the texture of the grain as it simmers for 15 minutes. Cabbage leaves require careful preparation before rolling. Scalding them in salted boiling water for five minutes softens the cellulose walls just enough to make them pliable without tearing. Cutting out the tough center vein with a sharp knife prevents the base from folding unevenly, ensuring each parcel maintains its structural integrity during the browning phase. Lightly dusting the rolled leaves in flour before searing in a Dutch oven creates a barrier that thickens the surrounding plum tomato and vegetable stock mixture as it bakes uncovered at 350 degrees Fahrenheit for 40 minutes. Dietary adjustments alter these dynamics further. Omitting flour removes the thickening agent entirely, yielding a thinner sauce that benefits from longer reduction on the stovetop. Swapping vegetable stock for bone broth introduces animal gelatin, changing the mouthfeel of the final braise entirely.
