Best 5 Cabbage Rolls With Meat Stuffing And Wild Mushroom Sauce Recipes

STUFFED CABBAGE ROLLS RECIPE BY TASTY

Steps:

• In a medium pan over medium heat, heat the olive oil until shimmering, then cook the garlic until fragrant, for 1-2 minutes.
• Stir in the crushed tomato, paprika, chili powder, ground cumin, salt, and pepper. Reduce the heat to medium-low and simmer for 10 minutes. Set aside to cool.
• In a medium bowl, combine the ground beef, salt, pepper, chili powder, cumin, oregano, rice, and 1 cup (260 G) of tomato sauce. Mix until combined. Refrigerate until ready to use.
• Bring a large pot of water to a boil over high heat. Add the cabbage, cut side down. Cover with a lid, reduce the heat to medium, and simmer for 15 minutes.
• Preheat the oven to 350°F (180°C) for 45 minutes.
• Transfer the cabbage to a cutting board, cut side up, and let cool until it reaches room temperature.
• Peel off a layer of the cabbage. With the stem facing upwards, use a paring knife to trim the thicker stem, which will make the leaf easier to roll. With the stem side pointed towards you, place a few tablespoons of filling at the base of the leaf.
• Roll upwards so the filling is covered by a single layer of the cabbage. Fold both sides in, then roll all the way up.
• Place the cabbage roll seam side down in a 9x13-inch (23x33 -cm) baking dish and repeat with the remaining filling.
• Spoon the remaining tomato sauce over the cabbage rolls.
• Cover the dish tightly with foil and bake for 45 minutes.
• Enjoy!

STUFFED CABBAGE ROLLS

Steps:

• In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
• In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.
• Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
• In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.

BEEF STUFFED CABBAGE ROLLS

Steps:

• Remove core from cabbage. Steam 12 large outer leaves until limp. Drain well. , In a bowl, combine ground beef, rice, onion, egg and seasonings; mix well. Put about 1/3 cup meat mixture on each cabbage leaf. Fold in sides, starting at an unfolded edge, and roll up leaf completely to enclose filling. Repeat with remaining leaves and filling. Place rolls in a large skillet or Dutch oven. , Combine tomato sauce, brown sugar, water and lemon juice or vinegar; pour over cabbage rolls. Cover and simmer for 1 hour, spooning sauce over rolls occasionally during cooking.

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.

SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE

Steps:

• Cut cabbage head in half.
• In a glass bowl add 1/3c water and cabbage halfs.
• Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
• Remove cabbage and drain water. Let cool.
• In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
• Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
• While rice is cooking, brown Italian sausage in a frying pan and drain grease.
• When rice is fully cooked (no existing water).
• add cooked sausage and mix together.
• Stuff meat mixture in cool cabbage leaves.
• Place in a lightly greased 13x9 baking dish.
• Set aside.
• Preheat oven to 350'.
• In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
• Add chopped mushrooms and saute another 2 minutes.
• Add flour and stir well.
• Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
• Pour over stuffed cabbage rolls and place in oven for 10 minutes.