Polish Stuffed Cabbage Rolls

Bring a large pot of salted water to a boil and carefully separate the cabbage leaves, removing each whole leaf with tongs or a fork. Blanch the leaves for 2-3 minutes until softened, then transfer to a colander to cool and drain completely.

Rinse the long-grain rice under cold water until the water runs clear, then cook in 400 ml of water or mushroom stock until tender and the liquid is absorbed. Set the cooked rice aside to cool slightly.

Heat the butter in a large skillet over medium heat and sauté the minced onions until translucent and soft, about 5 minutes. Add the mushrooms (drained if canned, chopped if large) and cook for another 3-4 minutes until any excess moisture has evaporated.

Combine the cooked rice, cooked mushroom-onion mixture, salt, pepper, garlic powder, sweet paprika, and parsley in a large bowl. Mix gently until all ingredients are evenly distributed throughout the filling.

Lay a cooled cabbage leaf flat, trim away any tough central rib if necessary, and place 2-3 tablespoons of filling near the base of the leaf. Fold the sides inward and roll tightly from base to tip to form a sealed package; repeat with remaining leaves and filling.

Preheat the oven to 180°C (350°F). Arrange the rolled cabbage rolls seam-side down in a large baking dish in a single layer, packing them snugly so they do not unroll during cooking.

Pour the tomato juice (or vegetable or mushroom stock) over the cabbage rolls until they are nearly covered. Sprinkle the sweet paprika evenly over the top of all the rolls.

Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. The rolls should be tender and the liquid should have reduced slightly.

Remove from the oven and allow the rolls to rest uncovered for 5 minutes before serving. Spoon some of the cooking liquid over each portion when plating.