Mushroom Cabbage Rolls Recipe

Cover cabbage in water, cover the pot, and boil until the leaves begin to separate, approx. 30-40 min.

Cook rice with 3 cups of water and 2 tablespoons of oil.

While rice is cooking, dice one onion and chop the mushrooms into small pieces.

Saute mushrooms and onion in 4 tablespoons of butter on low heat until 3/4 of the liquid from the mushrooms evaporates.

Add the rest of the butter into mixture and melt.

Once the rice is done cooking, mix the mushrooms into it.

Salt and pepper to taste, about 1 tsp of salt and pepper each.

Fill a casserole dish with 1 cups of water and add one bouillon cube.

Remove cabbage from water and peel off leaves. Fill each leaf with 1/2 cup of rice filling, roll and set in dish.

Bake at 350 for 45 min.

While the cabbage rolls are baking, dice the other onion and saute in 2 tablespoons of butter.

Once the onions are beginning to turn clear, add 2 cups of water and 1 bouillon cube. Simmer for 10 min.

Add 2 tablespoons of tomato paste and simmer for another 10 min.

After the cabbage rolls bake for 45 min, pour the sauce over them and bake from another 7-10 min.