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Stuffed Cabbage Rolls with Rice and Mushrooms - photo 1
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Stuffed Cabbage Rolls with Rice and Mushrooms

Pikantne Christmas Eve Dinner Main Dishes 90 min Medium 14 wyświetleń ~16.64 PLN - (0)
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Description

Traditional Christmas cabbage rolls with a filling of rice and mushrooms are an aromatic and hearty meatless dish, often served during Christmas in Polish homes. They consist of delicate leaves of white cabbage wrapped around a mixture of cooked rice, ground or finely chopped mushrooms, and sautéed vegetables, all simmered in a slightly tomato-mushroom sauce. The cabbage rolls have a contrast of textures — the softness of the cabbage leaves and the tenderness of the filling — as well as a deep, earthy flavor of mushrooms, perfect for the holiday table. Serve them hot, drizzled with sauce, optionally garnished with fresh parsley. They enrich the Christmas table with the aroma of dried mushrooms and a calm, homely character.

Składniki (15)

Servings:
4
  • White cabbage 1200 g
  • Long-grain white rice 200 g
  • Dried mushrooms (boletus) 20 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • Carrot 1.3 szt.
  • Rapeseed oil 30 g
  • Tomato passata 400 g
  • Vegetable broth 300 ml
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty
  • Dried marjoram 1 łyżeczka
  • Bay leaf 6.7 szt.
  • ✨ Opcjonalne
  • Butter 30 g
  • Parsley 1 pęczek
💰 Szacowany koszt dania: ~16.64 PLN (4.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cabbage

1

Prepare the cabbage: remove the outer, damaged leaves. Place the head of cabbage in a large pot of boiling salted water (the water should cover the cabbage). Cook the whole head for 8–10 minutes, gently turning it 2–3 times so that the leaves soften and can be easily pulled away. After cooking, transfer the cabbage to a cutting board and set aside until it is cool enough to touch (about 10–15 minutes).

Ingredients: White cabbage, Salt
Use a large pot (at least 5 l). If the leaves are still tough, you can submerge the cabbage again for 3–4 minutes. Do not cook for too long, as the leaves will fall apart when wrapping.
2

Separate the cabbage leaves gently from the head. If a thick vein (the hard part near the stem) remains with the leaf, cut it with a sharp knife or snip it with scissors so that the leaf is flexible and easy to roll.

Ingredients: White cabbage
Use a sharp kitchen knife or scissors. Keep all whole leaves; damaged pieces can be used under stuffed cabbage in a baking dish as a 'mat'.

Filling

3

Soak the dried mushrooms: place the mushrooms in a bowl and pour 200 ml of hot (not boiling) water over them. Set aside for 25–30 minutes until softened. After soaking, remove the mushrooms, squeeze them out, and chop finely. Keep the soaking water (through a strainer) — you will use it to season the filling and sauce.

Ingredients: Dried mushrooms (boletus)
Use a glass or ceramic bowl. Strain the water through a fine sieve lined with cheesecloth to remove any sand. If the mushrooms are not softened, soak for another 10–15 minutes.
4

Cook the rice: add dry rice to a pot with 400 ml of boiling, lightly salted water. Cook according to the manufacturer's instructions (usually 10–12 minutes) until al dente — soft but not overcooked. Drain thoroughly in a sieve and set aside to cool slightly.

Ingredients: Long-grain white rice, Salt
Use a small pot with a lid. After cooking, rinse the rice in cold water in a sieve only if you want to separate the grains — for the filling, it's better to have it slightly dry and fluffy.
5

Sauté the vegetables: peel and finely chop the onion, crush and chop or press the garlic through a garlic press, peel the carrot and grate it on a fine grater. Heat rapeseed oil (30 g) in a pan. If you are using butter (optional), add it together with the oil. Add the onion and sauté over medium heat for 4–5 minutes until it becomes translucent and soft. Add the carrot and sauté for another 4 minutes. Add the garlic and sauté for 30–40 seconds until you can smell its aroma, being careful not to burn it.

Ingredients: Onion, Garlic, Carrot, Rapeseed oil, Butter
Use a medium-sized frying pan (diameter 24–28 cm). Be careful not to use too high a temperature — the onion should glaze, not brown too much. If you are using butter, add it at the end of sautéing so it doesn't burn.
6

Combine the filling: in a large bowl, place the cooked rice, drained and finely chopped mushrooms, sautéed onion with carrot and garlic. Add 1 teaspoon of marjoram (2 g), 1–2 g of pepper (to taste), and 2 g of salt (half the portion of salt for the filling; the rest will be added to the sauce). Pour in 2–3 tablespoons (about 30–45 g) of the water used for soaking the mushrooms to enhance the flavor. Mix everything with a wooden spoon, check the seasoning — the filling should be pronounced in flavor but not overly salty.

Ingredients: Long-grain white rice, Dried mushrooms (boletus), Onion, Garlic, Carrot, Dried marjoram, Black pepper, Salt
Use a large bowl. If the filling seems too dry, add 1–2 tablespoons of water from soaking the mushrooms or broth. If it's too wet — add a bit of cooked rice.

Assembly and Baking

7

Forming the cabbage rolls: lay the cabbage leaf flat, if the leaf has a thick vein at the bottom, trim it with a knife to make wrapping easier. In the center of the leaf, place 2–3 tablespoons of filling (about 40–50 g). Fold the sides of the leaf inward over the filling, then roll from the base of the leaf upwards, forming a tight roll. Repeat with the remaining leaves and filling. Try to make the cabbage rolls similar in size so they steam evenly.

Ingredients: White cabbage, Long-grain white rice, Dried mushrooms (boletus)
Use a cutting board and a sharp knife. If the leaf tears when rolling, use smaller pieces of the leaf and additionally place them at the bottom of the baking dish as a 'mat'.
8

Arranging in the dish: place a layer of finely chopped or cut pieces of cabbage on the bottom of a wide baking dish (about 30x20 cm) so that the cabbage rolls do not stick. Arrange the cabbage rolls tightly next to each other on this base so that they are not loose. A dense arrangement will prevent them from falling apart during stewing.

Ingredients: White cabbage
The best is a heat-resistant dish with a height of at least 6 cm. Leave small gaps between the cabbage rolls if the leaves are very thick.
10

Bake in the oven: cover the dish tightly with aluminum foil or a lid. Place it in the preheated oven set to 180°C (fan option 170°C) and braise for 45 minutes. After 45 minutes, remove the foil and bake for another 10 minutes to lightly brown the top and thicken the sauce slightly. After the time is up, take the dish out, check the softness of the cabbage rolls — the leaves should be soft, and the filling hot in the center.

Ingredients: White cabbage, Tomato passata, Vegetable broth
Use kitchen gloves when placing and removing the dish. The time may vary depending on the size of the cabbage rolls and the type of dish — if you are using a pot on the stove, set it to low heat and simmer for 30–40 minutes.

Sauce

9

Prepare the sauce: in a bowl, mix the tomato passata (400 ml) with vegetable broth (300 ml) and the reserved water from soaking the mushrooms (if any is left). Add the remaining 4 g of salt (to complete the salt), a nice pinch of pepper, and 1 bay leaf (remove one of the remaining 2 after stewing). You can add 1–2 tablespoons of water if the sauce seems too thick. Pour the prepared sauce evenly over the stuffed cabbage — the liquid should reach about 2/3 of the height of the stuffed cabbage.

Ingredients: Tomato passata, Vegetable broth, Salt, Black pepper, Bay leaf, Dried mushrooms (boletus)
Use a measuring cup or a large spoon. The sauce should lightly cover the cabbage rolls from the sides — too much liquid will make them watery, too little will cause them to dry out.

Serving

11

Serve hot: place 2–3 cabbage rolls on a plate, drizzle with sauce from the dish, and optionally sprinkle with finely chopped parsley (30 g bunch - use part, you can store the rest). Serve with a spoonful of sauce on the side or an additional bowl of sauce.

Ingredients: White cabbage, Parsley, Tomato passata
Use a wide deep plate so the sauce doesn't spill over the edges. If the sauce is too sour, you can add a little sugar (1–2 g) — however, this is rarely needed with good quality passata.

Final tips

12

Check the taste and consistency: if the sauce is too thin after simmering, pour it into a pan and cook for 5–8 minutes over medium heat until it thickens slightly. If it is too thick, add 1–2 tablespoons of broth. The stuffed cabbage can be prepared in advance and reheated in the oven at 160°C for 20–25 minutes covered with foil.

Ingredients: Vegetable broth, Tomato passata
Use a spatula or slotted spoon to remove the cabbage rolls so they don't get damaged. To thicken the sauce, it's better to use reduction rather than flour — you'll preserve the clean flavor.

Fun Fact

💡

In Polish tradition, stuffed cabbage rolls come in many variations — meat, mushroom, or with groats. The Christmas Eve version with mushrooms refers to meatless dishes, where dried mushrooms were an important source of intense aroma during the meatless period.

Best for

Wigilia Święta Bożego Narodzenia Rodzinny obiad

Tips

🍽️ Serving

Serve the cabbage rolls hot, straight from the baking dish. For Christmas Eve, serve 2 pieces per person with sauce. They pair wonderfully with pickled beets or with mushroom sauce instead of tomato sauce. Sprinkling with fresh parsley will add color and freshness.

🥡 Storage

Store cooled stuffed cabbage in a sealed container in the refrigerator for up to 3 days. To reheat, place in the oven at 160°C for 20–25 minutes covered. Stuffed cabbage can also be frozen (without fresh herbs) for up to 3 months — thaw gradually in the refrigerator and reheat as mentioned above.

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