Potato Halubcy with Mushrooms

Bring a large pot of salted water to a boil. Carefully separate the cabbage leaves and blanch them in batches for 2-3 minutes until pliable, then drain and pat dry.

Peel and grate the potatoes using a fine grater, then squeeze out as much excess moisture as possible through a clean cloth or fine mesh strainer.

Finely dice the onions and sauté half of them in a lightly oiled skillet over medium heat until golden and translucent, about 5-7 minutes. Set aside to cool slightly.

Combine the grated potatoes with the sautéed onions and season generously with salt and pepper, mixing until a cohesive filling forms.

Place 2-3 tablespoons of the potato filling onto the base of each blanched cabbage leaf, then fold in the sides and roll tightly into a neat parcel.

Arrange the cabbage rolls seam-side down in a single layer in a deep, lightly oiled baking dish or heavy-bottomed pot.

Sauté the remaining diced onions with finely chopped mushrooms in a skillet over medium-high heat until browned and fragrant, then pour the mixture along with a cup of water or broth over the rolls.

Cover the dish tightly with a lid or foil and bake in a preheated 180°C (350°F) oven until the rolls are cooked through and the sauce is rich and thickened, about 40-45 minutes. Serve hot, spooning the mushroom sauce generously over the top.