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1
Cover cabbage in water, cover the pot, and boil until the leaves begin to separate, approx.
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2
30-40 min.
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3
Cook rice with 3 cups of water and 2 tablespoons of oil.
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4
While rice is cooking, dice one onion and chop the mushrooms into small pieces.
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5
Saute mushrooms and onion in 4 tablespoons of butter on low heat until 3/4 of the liquid from the mushrooms evaporates.
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6
Add the rest of the butter into mixture and melt.
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7
Once the rice is done cooking, mix the mushrooms into it.
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8
Salt and pepper to taste, about 1 tsp of salt and pepper each.
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9
Fill a casserole dish with 1 cups of water and add one bouillon cube.
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10
Remove cabbage from water and peel off leaves.
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11
Fill each leaf with 1/2 cup of rice filling, roll and set in dish.
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12
Bake at 350 for 45 min.
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13
While the cabbage rolls are baking, dice the other onion and saute in 2 tablespoons of butter.
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14
Once the onions are beginning to turn clear, add 2 cups of water and 1 bouillon cube.
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15
Simmer for 10 min.
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16
Add 2 tablespoons of tomato paste and simmer for another 10 min.
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17
After the cabbage rolls bake for 45 min, pour the sauce over them and bake from another 7-10 min.
