60' Preparation time
120' & Cooking time
4 Persons served
In two cups of hot water add the shiitake mushrooms and let them soak for an hour. Then remove them from the water and chop finely. Set aside.
By using a sharp knife cut out the stem from the cabbage and then add it in a large pot with boiling water.
Boil the cabbage on one side for ten minutes and then, by using a spoon, turn it over so as to soften well on the other side too.
In a pan, over medium to high heat, add the olive oil. Add the chopped onion and garlic and cook until tender.
Then add to the pan the chopped mushrooms. Have in mind that the mushrooms should be finely chopped, like minced meat. Finely chop the shiitake mushrooms and add them to the pan.
Add to the filling salt and freshly ground black pepper and stir.
Add the parboiled rice with black quinoa and the dill to the pan and stir. Cook for 2-3 minutes and remove from the heat. Set aside.
To make the cabbage rolls, pick up one cabbage leaf at a time and add 1 heaping tablespoon of the mixture in the center. Fold the sides of the cabbage leaves inward and roll.
On a large baking pan add the remaining thick spines of the leaves and some leaves in order to cover the bottom of the baking pan. Then add the cabbage rolls, the mushroom stock and the cover with foil.
Bake at 200°C for 45-50 minutes. Once out of the oven, set them aside, without removing the foil, for 10-15 minutes.
Serve with red pepper flakes, sesame and soy sauce.