Cabbage Rolls with Mushrooms and Rice

Ingredients

Cabbage 10 leaves

Mushrooms 500 g

Tomato paste 4 tbsp

Rice 1/2 cup

Vegetable oil 2 tbsp

Lemon juice 2 tbsp

Green onion 6 stalks

Water

Salt to taste

Pepper to taste

Herbs

Carefully separate the cabbage leaves, bring a pot of water to a boil, and simmer the leaves for 2-3 minutes. Remove from the water and drain.

Mix the rice, tomato paste, finely chopped mushrooms (if using dried mushrooms, soak them in hot water for 15 minutes, then drain and chop), finely chopped onion, 2 tbsp. Tomato paste and herbs (optional), mix well, season with salt and pepper to taste.

Place 2-3 tablespoons of filling on each cabbage leaf and fold it over so that the filling doesn't spill out. Garnish with a green onion tie in the middle, if desired.

Preheat oven to 150°C. Heat oil in a frying pan, add the cabbage rolls, and fry over medium heat on both sides. Then transfer to an oven-safe dish or leave them in the pan if oven-safe.

Mix 2 tablespoons of tomato paste with lemon juice (for those who like it spicy, you can also add pepper). Pour this mixture over the cabbage rolls and bake in the oven until done, up to 20 minutes depending on the size of the cabbage leaf. You can check for doneness with a toothpick; if the cabbage leaf has softened and become more translucent, the dish is ready. 

Add a little water if necessary. Place the cabbage rolls on a plate and pour over the sauce that has accumulated on the bottom of the dish during baking.

Enjoy!