This is a traditional Polish dish. Very simple, cheap, & tastey.
Normally this would be made with ground beef or sausage, but I was going extra cheap & easy (didn't want to defrost the meat). Honestly, I think it turned out even better than usual.
Cook up 1 cup of dried rice.
Meanwhile, chop up a box of mushrooms (or 2 even, but I only used one).
Finely dice 1/2 medium onion & 2 cloves of garlic
Warn up a wrought iron skillet on medium-high until good and hot.
Put a few drops of oil on the pan and toss in the mushrooms.
Resist the temptation to stir the mushrooms. You want them to get good a browned before they start releasing too much water. Once your'e sure they're good and brown, then stir once and let them brown again. Now add your onions and garlic and let them brown too. Remove from heat.
Boil water and place several whole cabbage leaves (about 12) in the boiling water until they're tender. Remove cabbage leaves and run under cool water.
Once rice is done, combine ingredients and add cumin and soy sauce to taste (just enough cumin to give it a little earthy meatiness, but not so much that it tastes Mexican).
Assembly rice mixture into cabbage leaves and roll up like an egg roll. Place in a shallow dish. Top the cabbage rolls with v-8 juice (I'm pretty generous with this step). That rice absorbs a lot of moisture.
Crack pepper on top.
Bake at 350 for about 30 minutes.
Normally this would be made with ground beef or sausage, but I was going extra cheap & easy (didn't want to defrost the meat). Honestly, I think it turned out even better than usual.
Cook up 1 cup of dried rice.
Meanwhile, chop up a box of mushrooms (or 2 even, but I only used one).
Finely dice 1/2 medium onion & 2 cloves of garlic
Warn up a wrought iron skillet on medium-high until good and hot.
Put a few drops of oil on the pan and toss in the mushrooms.
Resist the temptation to stir the mushrooms. You want them to get good a browned before they start releasing too much water. Once your'e sure they're good and brown, then stir once and let them brown again. Now add your onions and garlic and let them brown too. Remove from heat.
Boil water and place several whole cabbage leaves (about 12) in the boiling water until they're tender. Remove cabbage leaves and run under cool water.
Once rice is done, combine ingredients and add cumin and soy sauce to taste (just enough cumin to give it a little earthy meatiness, but not so much that it tastes Mexican).
Assembly rice mixture into cabbage leaves and roll up like an egg roll. Place in a shallow dish. Top the cabbage rolls with v-8 juice (I'm pretty generous with this step). That rice absorbs a lot of moisture.
Crack pepper on top.
Bake at 350 for about 30 minutes.
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