Spicy Stuffed Cabbage Rolls In Mushroom Gravy Sauce Recipes

CABBAGE ROLLS WITH MUSHROOM SAUCE

Steps:

• Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes Add rice, meat, salt, and pepper. Stir just to mix well. Remove from heat. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover and cook for 3 minutes Remove softened outer leaves.
• Take out all large leaves Cut thick centre stem from each leaf. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in centre of a leaf. Roll leaves, covering stuffing from sides like an envelope. Put stuffed cabbage leaves with seam down close to each other on a frying pan.
• Do not make more than 2 layers. Combine beef broth and mushroom soup; Pour over cabbage rolls. Bake in a well heated oven for 1 1/2 hours.

UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE

Steps:

• Prepare the rice according to the directions on the package.
• Remove the core from the cabbage and place the full head in a large pot of boiling water.
• Cover and cook for about 3 minutes.
• Remove the cabbage from the water and let cool until it's easy to handle.
• Then remove the softened whole leaves from the head and stack them on a platter for filling.
• Thin out the tough vein near the stem portion of the leaf to make easier rolling.
• Prepare the mushroom filling by placing the dried and bottled mushrooms in a medium saucepan.
• Cover with water and bring the mushrooms to a boil over medium-high heat.
• Reduce the heat to simmer and continue to cook the mushrooms for about 1 hour.
• Strain off the liquid and grind the mushrooms in a food processor or blender.
• Meanwhile, melt two tablespoons of butter in a large skillet over medium heat and sauté the two medium chopped onions until transparent, about 5 minutes.
• Mix the two medium sautéed onions with the mushrooms and a dash of salt and pepper to taste.
• Sauté the one large chopped onion in two tablespoons of butter in a skillet over medium heat until transparent.
• Add the mushroom filling and cooked rice to the large fried onion.
• Line the bottom of a casserole dish with cabbage leaves not suitable for stuffing.
• Save about 6 good, whole leaves and fill the stem portion of each leaf with 2 or 3 heaping tablespoons of the rice mixture.
• Place the stuffed leaves seam-side down in the casserole dish.
• PREPARE THE MUSHROOM SAUCE by melting two tablespoons of butter in a large skillet over medium heat.
• Sauté the 1/4 cup chopped onions until tender.
• Add the one cup of freshly chopped mushrooms and cook for about 10 minutes.
• Sprinkle the flour over the mixture and blend well.
• Slowly pour in the broth and stir constantly until the mixture thickens.
• Remove from the heat source and stir in the parsley, then season with salt and pepper to taste.
• Let the sauce cool a bit, then add the sour cream and blend well.
• Cover the stuffed cabbages with the mushroom sauce and bake the casserole, uncovered, in a 350-F degree oven for one to one-and-a-half hours.
• Serve warm.
• Makes a great companion for plain roast beef.

CABBAGE ROLLS WITH MUSHROOM SOUP

Steps:

• Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
• Add rice, meat, salt, and pepper.
• Stir just to mix well.
• Remove from heat.
• Remove core from cabbage.
• Place whole head in a large kettle filled with boiling water.
• Cover and cook for 3 minutes.
• Remove softened outer leaves.
• Take out all large leaves
• Cut thick center stem from each leaf.
• Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
• Put stuffed cabbage leaves with seam down close to each other on a frying pan.
• Do not make more than 2 layers.
• Combine beef broth and mushroom soup; Pour over cabbage rolls.
• Bake in a well heated (350 degree) oven for 1 1/2 hours.