Stuffed Cabbage Rolls with Mushrooms and Rice

1. 1 White cabbagepack 1.2 kg ≈ $2.40 220 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 60 g
3. 3 Button mushrooms≈ $7.50 per kg 100 g
4. 4 Onions≈ $1.60 per kg 60 g
5. 5 Carrots≈ $1.50 per kg 60 g
6. 6 Tomato pastepack 140 g ≈ $1.00 20 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Sunflower oil 10 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Parboil the rice for 12 minutes until just tender, then drain in a colander.

2. Blanch the cabbage leaves for 3–4 minutes until pliable, trimming thick stems.

3. Finely chop the onion⁴, carrot⁵, and mushrooms, then sauté in oil for 8–10 minutes until all moisture evaporates.

4. Mix the rice with half the sautéed veggies and mushrooms, seasoning with salt and black pepper.

5. Wrap each filling into a cabbage leaf and arrange the rolls seam-side down in a pot.

6. Combine the remaining veggies with tomato⁶ paste, sour⁷ cream, and 250 ml water, then pour over the rolls.

7. Simmer covered for 40–45 minutes until the cabbage is tender.