Cabbage Rolls With Mushroom Sauce Recipes

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Steps:

• 1. Add first all 13 of the ingredients and mix them together with your hands. cover and set aside, ( use small amounts of the water to make the mixture a little moist as you like it)
• 2. Steam Savoy cabbage and cut out stems. place the cabbage leaf on a dinner plate and role about a 2 by 2 inch plump little log shape of the filling in leaf by folding both sides of cabbage over the sides. then slowly roll and tuck cabbage roll up, and place seam side down the repeat till all meat is rolled.
• 3. chop up remaining cabbage and place in a large rectangular glass baking pan, and then fill this pan with the finished rolls of cabbage and add some water to the pan. place in a 350 degree oven and bake for 45 mins.
• 4. in a 4 quart pot add mushrooms and bring to a a medium heat add cream and milk then bring to a boil.and lower a bit as this mixture can reduce till it becomes a sauce. Set on low and add 2 bouillon cubs one beef and one chicken let cook till rolls are baking then, pour over rolls and raise this sauce till pan is 3/4 full around cabbage rolls. and return to hot oven for 15 to twenty minutes more. Remove and spread the rest of the mushrooms on top.

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.

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.

Steps:

• Preheat oven to 375 degrees F.
• For the sauce, in a small mixing bowl, combine the tomato soup and diced tomatoes. Set the bowl aside until needed.
• In a large mixing bowl, with a large spoon, combine the mushroom soup, tomato soup, pork, beef, onions, and seasonings. Once the mixture is thoroughly combined, prepare the baking dish. In a glass, 9 by 13-inch pan, pour about 2/3 of the reserved tomato sauce in the bottom the pan. Set the remaining 1/3 aside.
• To stuff the cabbage leaves, place about 3 ounces of the meat mixture on each leaf. Then tightly roll the mixture into the leaf. Place each roll, as they are finished, into the prepared baking dish. When all of the cabbage rolls are in the pan, spread the remaining third of the tomato sauce on top of them. Cover the dish with aluminum foil and bake in the oven for 60 to 75 minutes, until the cabbage rolls are cooked through. Serve.

Steps:

• Put aside the cabbage. In a mixing bowl, mix by hand all the other ingredients, except sauce, and set aside. (This will be the filling to stuff the cabbage leaves.)
• Core out the centers of the cabbage. Place the whole cored cabbage in a large pot of boiling water. Boil until the leaves become slightly transparent. (Savoy cabbage cooks very quickly). Remove leaves from the water, 1 at a time.
• Preheat oven to 375 degrees F.
• Roll the meat mixture into 2-inch balls. Elongate slightly and place on individual cabbage leaves. Starting from core edge, roll cabbage with meat inside and tuck in sides to complete rolling process. Place in a covered roaster pan with some water and cook for 1 1/2 hours.
• Remove cooked cabbage rolls from roaster pan, and place on a serving plate. Serve with mushroom sauce over top.
• In a saucepan, combine mushrooms and 4 cups water, and bring to a boil. Boil for about 10 minutes or until mushrooms are soft. In a mixing bowl, mix flour and sour cream with 1/2 cup cold water, whisking until blended. Add mixture to mushrooms, stirring until blended. Simmer, stirring, for 5 minutes. Season, to taste, with salt and pepper.

Steps:

• Wash rice thoroughly. In a medium saucepan, combine 2 cups rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
• In the meantime, remove the core from the cabbages using a thin, long knife. Place 1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage, cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10 minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough ribs. Cook the second cabbage in the same manner.
• Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter; cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
• Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
• Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each other.
• In a food processor or blender, process condensed tomato soup and tomatoes. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with aluminum foil.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked, remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.

Steps:

• Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.
• In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.
• In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.
• Cover, and cook on Low 8 to 9 hours.