Ukrainian Holubtsi (Cabbage Rolls) with Savory Mushroom Gravy

Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 10-15 minutes, or until the outer leaves are tender enough to peel off. Gently peel off 12-14 large leaves, trimming any thick veins. Set aside.

Rinse the rice thoroughly. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped mushrooms and cook for 8-10 minutes, stirring occasionally, until softened and browned. Remove from skillet and set aside.

Add the remaining 1 tablespoon of vegetable oil to the same skillet. Add the chopped onion and cook for 5-7 minutes until translucent. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the cooked mushrooms and rice, salt, and pepper. Mix well.

To assemble the holubtsi, place about 2-3 tablespoons of the mushroom-rice filling onto the base of each cabbage leaf. Fold in the sides, then roll tightly from the bottom up. Repeat with all leaves and filling.

Arrange the rolled holubtsi snugly in a large oven-safe pot or Dutch oven. In a small bowl, whisk together the vegetable broth and all-purpose flour until smooth. Pour this mixture over the cabbage rolls.

Cover the pot and bake at 350°F (175°C) for 75-90 minutes, or until the cabbage is very tender and the gravy has thickened. Serve hot.

For a richer gravy, after baking, you can remove the holubtsi and simmer the gravy on the stovetop over medium heat for 5-10 minutes, stirring constantly, until it reaches your desired consistency. Adjust seasoning if needed.