Stuffed Cabbage Rolls with Rice, Beans, and Mushrooms

Cooking:

Soak the beans in cold water for 3–4 hours (or overnight), changing the water a few times. Then boil until fully cooked.

Cook the round-grain rice (e.g. Zernovyta brand) in salted water until tender.

Finely chop the onion and sauté it in a pan with a small amount of oil until golden. Grate the carrot on a coarse grater and add it to the onion. Cook for 5–7 minutes.

Dice the mushrooms and add them to the vegetables. Sauté until the liquid evaporates.

Mix the cooked beans, rice, and sautéed vegetables with mushrooms. Season with salt, pepper, and herbs. Stir thoroughly.

Prepare the cabbage leaves: remove the core from the cabbage and place the head into boiling water to soften the leaves. Separate them gently and trim or flatten the thick stems.

Place 1–2 tablespoons of filling onto each cabbage leaf, fold into rolls, and pack them tightly into a deep pot.

In a separate bowl, mix the sour cream with tomato paste. Add salt, pepper, and 1 teaspoon of sugar. Stir until smooth and pour the sauce over the cabbage rolls.

Add water to the pot until the liquid reaches the top layer of rolls. Cover with a lid and bring to a boil, then reduce the heat to low and simmer for 1 to 1.5 hours. A slow cooker works best for this.

Serve the cabbage rolls hot, topped with sour cream.

Enjoy!