INGREDIENTS
>>>The wraps:
1 large cabbage
1 ½ cups milk
2 cups water
>>The filling:
2 onions, chopped
2 cups mushrooms, chopped
2 tbsp olive oil
1 tsp salt
2 tsp soy sauce
3 tbsp tomato paste
1 cup rice
parsley, mint, herbs of Provence, roughly chopped (optional)
3 cloves of garlic, minced
pinch of black pepper, grounded
1 tsp caraway seeds (optional)
>>>The sauce:
2 tbsp tomato paste
3-4 tbsp olive oil
3 cups water
INSTRUCTIONS
Step 1: Make the cabbage wraps
Boil the cabbage, remove the core, and separate the leaves. Cook the leaves in boiling water until pliable, then set them aside to cool.
Simmer the cabbage leaves in a mixture of milk and water until they become soft and flexible.
Step 2: Make the filling
Sautéing onions and mushrooms in olive oil. Season with salt, soy sauce, and tomato paste, and cook until well combined. Add the rice, herbs, and seasoning, and mix well.
Step 3: Stuffed the cabbage leaves and make the sauce
Place the filling in the center of a cabbage leaf and roll it tightly.
Mixing tomato paste, olive oil, and water in a separate bowl.
Step 4: Cook and serve the stuffed cabbage
Place the cabbage rolls in a large pot and pour the tomato sauce over them.
Cover the pot and simmer the stuffed cabbage rolls over medium heat for 45 minutes until they are fully cooked and flavors meld together.
Once done, serve your freshly made Stuffed Cabbage Rolls and enjoy!
NOTES
When stuffing the cabbage, I put the cabbage leaves in the bowl first and then added the filling. This makes the rolling process easier.