Hello, I’m Laura. Today, I’m gonna show you how to prepare cabbage rolls with creamy mushroom sauce recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Cabbage Rolls with Creamy Mushroom Sauce Recipe
Cabbage Rolls with Creamy Mushroom Sauce is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Cabbage Rolls with Creamy Mushroom Sauce is something that I’ve loved my entire life.
To be with this particular recipe, we have to prepare a few components. You can cook cabbage rolls with creamy mushroom sauce using 16 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Cabbage Rolls with Creamy Mushroom Sauce:
- Prepare 10 leaves or so Cabbage
- Make ready 300 grams Ground meat - beef and mix
- Make ready 1/2 Onion
- Prepare 1 Egg
- Prepare 100 ml Panko
- Get 1 dash Salt and pepper
- Take 2 tsp ☆Soup stock granules
- Take 300 ml ☆Water
- Prepare 1 dash ☆Salt and pepper
- Make ready 1 packet Shimeji mushrooms
- Take 3 small King oyster mushrooms
- Take 400 ml Milk
- Make ready 30 grams Butter
- Make ready 3 tbsp Cake flour
- Get 1 tbsp Soup stock granules
- Make ready 1 Dried parsley
Steps to make Cabbage Rolls with Creamy Mushroom Sauce:
- Peel the cabbage leaves one by one. Shave off the hard core, and blanch the leaves lightly. Leave to cool.
- Chop the onion finely. Cover loosely with plastic wrap and microwave for about 1 minute at 500w. Leave to cool.
- Combine ground meat, onion, egg, panko and salt and pepper in a bowl. Mix and knead with your hands until sticky.
- Use 1 cabbage leaf if they’re big, or 2 to 3 leaves if they’re small or have holes in them, for each roll. Put some of the meat mixture on each leaf or set of leaves and roll up tightly.
- Place the rolls in a pan with the seam side down.
- Add the ☆ ingredients to the pan and heat. When it comes to a boil, skim off the scum.
- Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
- Make the white sauce. Take the root end off the shimeji mushrooms and shred apart. Cut the king oyster mushrooms in half lengthwise and crosswise, then slice about 3mm thick.
- Heat butter in a pan and sauté the mushrooms.
- When the mushrooms have wilted, mix in the cake flour.
- Turn the heat off and mix in the milk gradually.
- When the milk has blended in nicely, turn the heat on again and add 1 tablespoon of soup stock granules and salt and pepper to season. Simmer until the sauce has thickened.
- Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste. Serve.
- The tomato version of rolled cabbage is:
So that is going to wrap this up with this exceptional dish cabbage rolls with creamy mushroom sauce recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
