Cabbage Rolls With Mushroom Sauce
photo by JackieOhNo!
- Ready In:
- 1hr 40mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 onion, chopped
- 1 garlic clove, crushed (optional)
- 29.58 ml butter
- 177.44 ml uncooked rice
- 198.44 g ground beef or 198.44 g veal
- 198.44 g ground pork
- 4.92 ml salt
- 1.23 ml pepper
- 1 whole head cabbage
- boiling water
- 473.18 ml beef broth or 473.18 ml stock
- 304.75 g can condensed cream of mushroom soup
directions
- 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.
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Reviews
-
These were a nice alternative to the stuffed cabbage rolls with tomato sauce that I am used to. The prep time is quite a bit more than 10 minutes, though! It takes a while to remove the stems from the leaves, etc. I also didn't know at what temperature to cook these at, so I just went with 350 degrees. After 1-1/2 hours, most of the sauce had evaporated. However, they were very tasty, although I found them just a tad salty (probably should have used low-sodium broth). But, like I said, a nice alternative. Thanks for sharing. Made for Culinary Quest 2014.
RECIPE SUBMITTED BY
Lavender Lynn
United States