Mushroom Stuffed Cabbage Rolls Recipes

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UKRAINIAN CABBAGE ROLLS WITH MUSHROOMS AND MUSHROOM SAUCE



Ukrainian Cabbage Rolls With Mushrooms and Mushroom Sauce image

Shchedryi Vechir or Generous Eve is the spirited Ukrainian celebration of New Year's Eve. In some regions of Ukraine, the celebration is held on the eve of the Feast of St. Basil on January 14th. It other areas, the New Year's Eve celebration doesn't occur until the eve of the Feast of Jordan on January 19th. No matter when it arrives, it's a feast of fun, and hearty fare is in demand. This recipe is served on many a Ukrainian holiday table. Why not try it with your celebrations this holiday season?

Provided by Olha7397

Categories     European

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 large white cabbage
2 cups rice, uncooked
1 large onion, chopped
2 tablespoons butter
1/4 cup dried mushroom (Boletus or Porcini, washed and drained)
3 (6 ounce) jars whole mushrooms, drained
2 tablespoons butter
2 medium onions, chopped
salt & freshly ground black pepper
2 tablespoons butter
1/4 cup onion, chopped
1 cup fresh mushrooms, chopped
1 tablespoon all-purpose flour
1/2 cup beef broth or 1/2 cup vegetable broth
2 teaspoons fresh parsley, chopped
salt & freshly ground black pepper
1/4 cup sour cream

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.

MUSHROOM STUFFED CABBAGE ROLLS



MUSHROOM STUFFED CABBAGE ROLLS image

Categories     Vegetable     Dinner

Number Of Ingredients 13

2 cups chopped mushrooms
1 cup diced zucchini
3/4 cup chopped red bell pepper
3/4 cup chopped onion
1 cup cooked brown rice
1 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
1/3 cup raisins
1/4 cup walnuts, chopped
1 large head cabbage
2 cups no-salt-added tomato sauce

Steps:

  • In a large saucepan, heat 2 tablespoons water and water saute mushrooms, zucchini, red pepper and onion until tender. Add cooked brown rice, basil, marjoram, thyme, black pepper,raisins and walnuts. Meanwhile cook cabbage in boiling water until leaves fall off head. Set aside 8 large leaves (refrigerate remaining cabbage for another use). Cut out the thick vein from each leaf. Overlap cut ends before filling. Spoon 1/4 to 1/2 cup mushroom/rice mixture onto the thick bottom of each cabbage leaf. Roll the leaf over once, then fold the 2 sides in and finish rolling. Cover bottom of a casserole dish with some of the tomato sauce. Place rolls in the casserole, seam side down. Pour remaining sauce over, covering cabbage completely. Bake at 350 degrees until cabbage is cooked and rolls are heated through, about 30 minutes.

SPICY STUFFED CABBAGE ROLLS IN MUSHROOM GRAVY SAUCE



Spicy Stuffed Cabbage Rolls in Mushroom Gravy Sauce image

I was wanting something different than normal stuffed cabbage rolls with tomato sauce so I came up with my own idea. My husband and I really enjoyed this and I was very satisfied. I wanted to share my idea with you and I hope you and your family enjoy it as much as we do.

Provided by Marsha D.

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 medium head of cabbage
1/3 cup water
8 ounces dirty rice mix (Zatarain's New Orleans Style Dirty Rice Mix)
2 1/2 cups water
2 tablespoons oil
1 lb Italian sausage
2 tablespoons margarine
1/4 cup onion, chopped
1 1/2 cups fresh mushrooms, chopped
5 tablespoons flour
12 ounces chicken broth (or 2 chicken bouillon cubes, in 12 oz. water)
1/2 cup whipping cream
1/4 cup milk
1/2 teaspoon salt
1 teaspoon black pepper

Steps:

  • Cut cabbage head in half.
  • In a glass bowl add 1/3c water and cabbage halfs.
  • Cover with paper towel and heat in microwave oven for 3-5 minutes. Til tender.
  • Remove cabbage and drain water. Let cool.
  • In a medium saucepan add 2 1/2c. water and oil and bring to a boil. Reduce heat.
  • Add Zatarain's New Orleans Style Dirty Rice Mix and simmer 25 minutes.
  • While rice is cooking, brown Italian sausage in a frying pan and drain grease.
  • When rice is fully cooked (no existing water).
  • add cooked sausage and mix together.
  • Stuff meat mixture in cool cabbage leaves.
  • Place in a lightly greased 13x9 baking dish.
  • Set aside.
  • Preheat oven to 350'.
  • In a medium saucepan add margarine, melt and add chopped onion and saute 2 minutes.
  • Add chopped mushrooms and saute another 2 minutes.
  • Add flour and stir well.
  • Add chicken broth,salt and black pepper and whipping cream and stir until thicken on medium heat. Remove from heat.
  • Pour over stuffed cabbage rolls and place in oven for 10 minutes.

Nutrition Facts : Calories 486.2, Fat 37.4, SaturatedFat 13.4, Cholesterol 71.7, Sodium 1385.6, Carbohydrate 19.4, Fiber 4.1, Sugar 6.9, Protein 19.9

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