Golubtsi with millet and wild mushrooms / Голубці з пшоном та лісовими грибами
Ingredients
Whole fresh cabbage or fermented white cabbage (1-1.2 kg)
300g Millet
0.5kg fresh wild mushrooms (chanterelles, ceps and slippery jacks)
1 carrot
1 bulb garlic
10g fresh parsley
20g fresh dill
20g sunflower oil
salt and pepper to taste
For the sauce
200g homemade smetana or sour cream
1 onion
150g fresh wild mushrooms or frozen mushrooms
3 cloves garlic
30g sunflower oil
salt and pepper to taste
Cut out the stem of the cabbage, keeping the leaves intact. Boil salted water in a large saucepan. Add the cabbage so that it is completely submerged. Use two forks to separate the leaves from the head, cook the leaves individually for approximately 5 minutes until just tender.
Cool the pre-cooked leaves of cabbage and cut each down the middle, trim away any tough veins with a knife.
For the filling:
Soak the millet in 500ml of boiling water, cover with a lid and set aside for 30-40 minutes. Then put in a sieve, rinse well under running water and drain completely.
In the meantime, dice the onion into small cubes and fry in a preheated frying pan with sunflower oil until lightly golden in colour.
Use a large tooth grater to grate the carrots and add them to the mixture; continue to cook for 2-3 minutes, stirring.
Dice the mushrooms into small cubes and fry in a different frying pan until golden in colour.
Combine the fried mushrooms, strained millet, fried onion and carrots, and crushed fresh garlic with herbs in a bowl. Season with salt and pepper and mix well.
Set half a cabbage leaf on a work surface, outer side down. Spoon 50 grams of filling onto the centre of the leaf close to where the leaf has been cut down the middle, fold the edges to cover the filling and tightly wrap. Stack the tightly wrapped golubtsi inside a baking dish, seam down.
When all the golubtsi are stacked inside the dish, top them with the remaining precooked cabbage leaves and pour in lightly salted cold water or stock (mushroom or vegetable stock) so the Golubtsi are partially submerged. Cover the dish with a lid or foil and stew the cabbage rolls in the oven for an hour at 170 °C.
Let the Golubtsi completely cool inside the same dish in the stewing liquid.
Serve with home-made sour cream or warm mushroom sauce.
For the mushroom sauce:
Dice the onion and mushrooms into small cubes, fry with sunflower oil in a preheated frying pan until golden brown.
Add sour cream and finely minced garlic, season with salt and pepper.
Simmer over a low heat for 5-7 more minutes
