Cabbage Rolls with Creamy Mushroom Sauce

Hello everybody, it's John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Cabbage Rolls with Creamy Mushroom Sauce. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cabbage Rolls with Creamy Mushroom Sauce is one of the most well liked of recent trending meals in the world. It's enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Cabbage Rolls with Creamy Mushroom Sauce is something which I've loved my whole life. They are fine and they look fantastic.

Many things affect the quality of taste from Cabbage Rolls with Creamy Mushroom Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cabbage Rolls with Creamy Mushroom Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to first prepare a few components. You can cook Cabbage Rolls with Creamy Mushroom Sauce using 16 ingredients and 14 steps. Here is how you cook it.

I was a bit bored with the usual cabbage rolls. I made a variation with creamy white sauce, which my family loves.

To prevent the cabbage rolls from falling apart: after rolling them, pack them as tightly as possible in the pan in step 5.
When making the sauce, if you mix the milk in little by little, mixing it diligently, there will be no lumps. Recipe by Nagomi mama

Ingredients and spices that need to be Prepare to make Cabbage Rolls with Creamy Mushroom Sauce:

1. 10 leaves or so Cabbage
2. 300 grams Ground meat - beef and pork mix
3. 1/2 Onion
4. 1 Egg
5. 100 ml Panko
6. 1 dash Salt and pepper
7. 2 tsp ☆Soup stock granules
8. 300 ml ☆Water
9. 1 dash ☆Salt and pepper
10. 1 packet Shimeji mushrooms
11. 3 small King oyster mushrooms
12. 400 ml Milk
13. 30 grams Butter
14. 3 tbsp Cake flour
15. 1 tbsp Soup stock granules
16. 1 Dried parsley

Instructions to make to make Cabbage Rolls with Creamy Mushroom Sauce

1. Peel the cabbage leaves one by one. Shave off the hard core, and blanch the leaves lightly. Leave to cool.
2. Chop the onion finely. Cover loosely with plastic wrap and microwave for about 1 minute at 500w. Leave to cool.
3. Combine ground meat, onion, egg, panko and salt and pepper in a bowl. Mix and knead with your hands until sticky.
4. 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.
5. Place the rolls in a pan with the seam side down.
6. Add the ☆ ingredients to the pan and heat. When it comes to a boil, skim off the scum.
7. Cover with a piece of aluminium foil, and simmer over low heat for about 30 minutes.
8. 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.
9. Heat butter in a pan and sauté the mushrooms.
10. When the mushrooms have wilted, mix in the cake flour.
11. Turn the heat off and mix in the milk gradually.
12. 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.
13. Put the simmered cabbage rolls on a plate, pour the sauce over them, and sprinkle dried parsley to taste. Serve.
14. The tomato version of rolled cabbage is:

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