Steamed cabbage roulades in mushroom sauce

Name: Steamed cabbage roulades in mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Long grain rice; 7-10 Tbsp Salt; 1 large white cabbage; 1 collar Soup Greens; 100 g Gouda (play); 7-10 Tbsp Nutmeg; 500 g Mushrooms; 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 TABLESPOON Flour; 1/4 litre Milk; 1/2 bunch Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

Cabbage contains a lot of vitamin C. The heat-sensitive vital substance is best preserved during steaming

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Long grain rice
7-10 Tbsp Salt
1 large white cabbage
1 collar Soup Greens
100 g Gouda (play)
7-10 Tbsp Nutmeg
500 g Mushrooms
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 TABLESPOON Flour
1/4 litre Milk
1/2 bunch Parsley
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. Clean and wash the cabbage and cut out the stalk in a wedge shape. Cook cabbage in plenty of boiling salted water for about 10 minutes. Lift out and remove the soft cabbage leaves. Gradually remove a total of 12 cabbage leaves (use the rest of the cabbage for other purposes, e.g. for borscht on page 43). Cut the thick veins of the leaves flat. Drain the rice well.
2
For the filling, clean or peel the soup greens, wash and cut into very small cubes. Coarsely grate the cheese. Mix rice with soup greens and cheese. Season to taste with salt and nutmeg.
3
Spread the filling on the leaves and roll up into roulades. Tighten. Place the roulades in two steaming trays. Pour enough water into two wide pots so that it is just below the bottom of the steamer inserts. Place the steamer inserts in the pots. Put the lid on and bring to the boil. As soon as the first steam escapes, set the stove to the lowest setting. Steam the roulades for about 15 minutes without lifting the lids.
4
For the sauce, clean and wash the mushrooms and, depending on the size, halve or quarter them. Heat the oil in a pot. Fry the mushrooms for about 5 minutes. Season with salt and pepper. Dust with flour and sauté briefly. Add milk and about 150 ml water while stirring, bring to the boil and simmer for about 3 minutes. Wash and finely chop the parsley and stir into the sauce. Arrange everything.
5
The food does not come into contact with liquid, but only with hot steam. This prevents nutrients from leaching out. The addition of fat is not necessary. For steaming on the stove you need special inserts for the pot (from approx. 10 €, household goods). Practical for all those who will soon be investing in a new kitchen anyway: an oven combination appliance with steam cooking function (see Fig. 4; e.g. from AEG, from approx. 1250 €), for which suitable cooking containers are also available.
6
Tip Roll up: Put some rice mix on the bottom center of a cabbage leaf. So that no filling falls out during cooking, fold the sides in and roll the leaf up tightly.