Rice and wild mushrooms stuffed cabbage rolls. Vegetarian recipe.
I’m not a great lover of vegetarian dishes, but this I had to try. However. I used wild mushrooms for better flavour, curly cabbage for better looks, and fresh bay from my garden. Also, basmati rice and olive oil.
The clip below (as always short) shows the cooking procedure.
I’m not going to bother you with the long list of ingredients, quantities and cooking method. Although the method is pretty obvious from the video.
But what I am going to say, is that I din’t really like these mushrooms stuffed cabbage rolls. Initially, the first idea that came into my head shortly after having a quick taste, was to use them as projectiles.
Throw them through the window as far as I could. (LATER EDIT AT THE END OF THE ARTICLE)
I’ve established already that I didn’t like them. Now, to the point of why.
They were a tad bitter. That’s from the curly cabbage. Quite bland although I’ve used wild mushrooms. And “loose”. They should hold together better, mine were best eaten by hand really.
Where did it all go so wrong?
Everywhere. And from the start. The curly cabbage is too bitter. I shouldn’t have used the wild mushrooms. Also, the basmati rice is not “sticky” enough when cooked. And when rolling the cabbage rolls the mixture should be compacted more.
I’m not saying that if anyone from now on will offer me some mushrooms stuffed cabbage rolls I won’t try them again. Maybe they’re better than mine. So I have to. But I won’t cook them again. Ever.
Thinking that I gave up too easily, the next day I tried them again. Well, tasted them, not made them. This time I made a soft nice polenta next to them.
I’ve seasoned them over the top with plenty of salt and black pepper. And added a large dollop of sour cream on the side.
To my surprise I could eat them. Not only a small piece, a taste, but the whole three cabbage rolls. Still not better than the minced meat stuffed ones, but quite tasty.
Yet again, my conclusion about this this remains the same. I shall keep tradition by making the meat version of this. I’d keep the wild mushrooms for something else and stick to the omnipresent pork meat.
Because it’s just better.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.