Cabbage Rolls with Mushroom Sauce
Delight your taste buds with these hearty and flavorful Cabbage Rolls with Mushroom Sauce, a comforting dish that combines tender cabbage leaves stuffed with a savory filling of ground meat, cooked rice, and aromatic spices. Baked to perfection and served with a rich, velvety mushroom sauce made from sautéed mushrooms, butter, cream, and stock, this recipe strikes the perfect balance between rustic and refined. Ideal for a satisfying family dinner or an impressive dish for guests, these cabbage rolls are not just delicious but also a wholesome option packed with nutrients. With simple ingredients and easy-to-follow steps, this recipe brings a touch of classic Eastern European comfort food right to your table.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground beef or ground turkey
- 1 cup Cooked white rice
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 200 grams Mushrooms, finely chopped
- 2 tablespoons Flour
- 2 cups Beef or vegetable stock
- 0.5 cup Heavy cream
- 2 tablespoons Parsley, chopped (optional for garnish)
Instructions
Bring a large pot of water to a boil. Carefully remove individual leaves from the cabbage head and blanch them in boiling water for 2-3 minutes until softened. Drain and set aside to cool.
In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, paprika, salt, and black pepper. Mix well until the ingredients are evenly incorporated.
Take one cabbage leaf at a time and place 2-3 tablespoons of the filling mixture at the base of the leaf. Fold the sides over the filling and tightly roll it up, tucking in the edges. Repeat with remaining leaves and filling.
Preheat your oven to 180°C (350°F). Arrange the rolls seam-side down in a baking dish. Pour 1 cup of beef or vegetable stock over the rolls to keep them moist while baking. Cover the dish with aluminum foil and bake for 40 minutes.
While the rolls bake, prepare the mushroom sauce. Heat butter in a skillet over medium heat. Add the chopped mushrooms and cook until softened, about 5 minutes.
Sprinkle flour over the mushrooms and stir well to coat. Gradually add the remaining 1 cup of beef or vegetable stock, whisking continuously to avoid lumps. Simmer for 5 minutes until the sauce begins to thicken.
Stir in heavy cream, season with salt and black pepper to taste, and cook for another 2 minutes. Remove from heat.
Once the cabbage rolls are cooked, remove them from the oven and let them rest for 5 minutes. Serve hot, topped with the mushroom sauce and garnished with chopped parsley if desired.
Nutrition Facts
Calories |
2300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 100.6 g | 37% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 21.3 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 342 mg | 26% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2920 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
