Cabbage Rolls with Mushroom Soup

Ukrainian Cabbage Rolls with Mushroom Soup Recipe - Delicious & Authentic

Region / culture: Ukraine | Preparation time: 30 minutes | Cooking time: 1.5 hour | Servings: 6

Introduction

Cabbage rolls with mushroom soup is a comforting and hearty dish that is perfect for a cozy family dinner. The combination of tender cabbage leaves filled with a savory meat mixture and topped with a creamy mushroom sauce is sure to satisfy your taste buds.

History

Cabbage rolls have a long history and are a popular dish in many cultures around the world. The origins of cabbage rolls can be traced back to Eastern Europe, where they are known as golabki in Poland and holubtsi in Ukraine. The dish has since spread to other countries and has been adapted to suit different culinary traditions.

Ingredients

1 chopped onion
2 tbsp butter
1 crushed garlic clove (optional)
0.75 cup uncooked raw rice
200 g ground beef or veal
200 g ground pork
1 tsp salt
0.25 tsp pepper
1 whole head cabbage
boiling water
2 cups beef broth or stock
1 can condensed cream of mushroom soup

How to prepare

In a large skillet, stew chopped onion and garlic in butter for 3-5 minutes.
Add rice, meat, salt, and pepper. Stir well to combine.
Remove from heat and remove the core from the cabbage.
Place the whole head of cabbage in a large kettle filled with boiling water.
Cover and cook for 3 minutes, then remove the softened outer leaves.
Take out all the large leaves and cut the thick center stem from each leaf.
Take one large cabbage leaf at a time and place 1 rounded tablespoonful of the meat mixture in the center of the leaf.
Roll the leaves and place the stuffed cabbage leaves with the seam down, close to each other, in a frying pan.
Do not make more than 2 layers.
Combine beef broth and mushroom soup, then pour the mixture over the cabbage rolls.
Bake in a preheated oven for 1.5 hours.

Variations

For a vegetarian version, substitute the meat with a mixture of cooked rice, lentils, and vegetables.
Add diced carrots, celery, or bell peppers to the meat mixture for extra flavor and texture.
Use ground turkey or chicken instead of veal and pork for a lighter option.
Experiment with different seasonings such as paprika, cumin, or thyme to customize the flavor of the dish.

Cooking Tips & Tricks

Make sure to remove the core from the cabbage before boiling it to make it easier to remove the leaves.

- Be careful not to overcook the cabbage leaves, as they should be soft enough to roll but still hold their shape.

- Use a sharp knife to cut out the thick center stem from each cabbage leaf to make it easier to roll.

- Arrange the stuffed cabbage rolls in a single layer in the baking dish to ensure even cooking.

- Serve the cabbage rolls with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.

Serving Suggestions

Serve the cabbage rolls with mushroom soup hot, garnished with fresh parsley or dill. They can be enjoyed on their own or with a side of mashed potatoes or crusty bread.

Cooking Techniques

The key cooking techniques for this recipe include sautéing the onion and garlic, boiling the cabbage leaves, stuffing and rolling the cabbage rolls, and baking them in the oven with the mushroom soup mixture.

Ingredient Substitutions

You can use ground beef or lamb instead of veal and pork for a different flavor.

- Substitute vegetable broth for the beef broth for a vegetarian version of the dish.

- Use olive oil or vegetable oil instead of butter for a dairy-free option.

Make Ahead Tips

You can prepare the cabbage rolls ahead of time and refrigerate them before baking. Simply cover the baking dish with plastic wrap and store it in the refrigerator for up to 24 hours. When ready to bake, remove the plastic wrap and pour the mushroom soup mixture over the cabbage rolls before baking as directed.

Presentation Ideas

Arrange the cabbage rolls on a platter and drizzle the mushroom soup sauce over the top for a beautiful presentation. Garnish with fresh herbs or a sprinkle of paprika for added color and flavor.

Pairing Recommendations

Cabbage rolls with mushroom soup pair well with a crisp green salad dressed with vinaigrette or a side of pickled vegetables. They also go well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover cabbage rolls with mushroom soup in an airtight container in the refrigerator for up to 3 days. To reheat, place the cabbage rolls in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of cabbage rolls with mushroom soup contains approximately 350 calories.

Carbohydrates

Each serving of cabbage rolls with mushroom soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of cabbage rolls with mushroom soup contains approximately 15 grams of fat.

Proteins

Each serving of cabbage rolls with mushroom soup contains approximately 20 grams of protein.

Vitamins and minerals

Cabbage rolls with mushroom soup are a good source of vitamin C, vitamin K, and folate. They also contain minerals such as iron, calcium, and potassium.

Alergens

This recipe contains dairy (butter and cream of mushroom soup) and gluten (rice), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

Cabbage rolls with mushroom soup are a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a healthy choice for a family meal.

Summary

Cabbage rolls with mushroom soup are a delicious and comforting dish that is perfect for a family dinner. With a savory meat filling wrapped in tender cabbage leaves and topped with a creamy mushroom sauce, this dish is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe is still vivid in my mind. It was a sunny day in early spring, and I had just finished planting some new flowers in my garden. As I was making my way back to the house, I noticed a neighbor, Mrs. Jenkins, working in her own garden. We exchanged pleasantries, and she mentioned that she had just made a delicious batch of cabbage rolls with mushroom soup for dinner the night before.

I was intrigued. I had never tried cabbage rolls before, let alone with mushroom soup. Mrs. Jenkins could see the curiosity in my eyes and offered to share the recipe with me. She explained that it was a traditional dish from her family's homeland in Eastern Europe, and she had been making it for years.

I eagerly accepted her offer and followed her inside her cozy kitchen. As she gathered the ingredients and started to prepare the dish, she shared stories of her grandmother teaching her the recipe when she was just a young girl. The aromas of the cooking cabbage and mushrooms filled the air, and I could hardly wait to taste the final result.

After a few hours of cooking and simmering, Mrs. Jenkins presented me with a steaming plate of cabbage rolls topped with a generous ladle of creamy mushroom soup. The flavors were unlike anything I had ever tasted before – savory, comforting, and incredibly satisfying. I savored every bite, feeling grateful for Mrs. Jenkins's generosity in sharing her family recipe with me.

From that day on, cabbage rolls with mushroom soup became a staple in my own kitchen. I would often make a big batch and invite friends and family over to enjoy this hearty and comforting dish. Over the years, I have made some tweaks to the original recipe, adding my own personal touches and experimenting with different ingredients.

One of my favorite variations is to add a dash of paprika to the mushroom soup for a hint of smoky flavor. I also like to mix in some cooked rice with the mushroom and onion filling for an extra dose of texture and heartiness. And of course, I always make sure to use the freshest cabbage I can find, as it truly makes a difference in the final dish.

As I continued to perfect my cabbage rolls with mushroom soup recipe, I became known among my friends and family as the go-to person for comfort food. Whenever someone was feeling down or needed a pick-me-up, they knew they could count on me to whip up a batch of this delicious and soul-warming dish.

I often find myself thinking back to that sunny day in Mrs. Jenkins's garden, where I first discovered the magic of cabbage rolls with mushroom soup. Her recipe has become a cherished part of my culinary repertoire, and I am grateful for the way it has brought joy and comfort to so many people over the years.

Now, as I sit in my own kitchen, preparing a fresh batch of cabbage rolls with mushroom soup, I can't help but smile as I remember the generosity of Mrs. Jenkins and the special bond we shared over a shared love of food and tradition. Cooking truly is a universal language that brings people together, and I am grateful for the memories and connections that have been forged through the simple act of sharing a meal.