How to Make Award-winning Cabbage Rolls with Creamy Mushroom Sauce

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Before you jump to Cabbage Rolls with Creamy Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Goodies that provide You Energy.

Healthy eating promotes a feeling of wellness. If we eat more healthy foods and less of the bad ones we usually feel much better. A bit of pizza does not make you feel as healthy as consuming a fresh green salad. This can be a problem, nonetheless, when it comes to eating between snacks. Finding snack foods that really help us feel better and enhance our stamina often involves lots of shopping and meticulous reading of labels. Here are some healthy snacks that you can use when you need an instant pick me up.

Foods made from whole grains are fantastic for a easy snack. A bit of whole wheat toast, for example is a great snack in the morning hours. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products just like white bread to the healthier whole grain options.

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We hope you got insight from reading it, now let’s go back to cabbage rolls with creamy mushroom sauce recipe. You can cook cabbage rolls with creamy mushroom sauce using 16 ingredients and 14 steps. Here is how you do it.

The ingredients needed to cook Cabbage Rolls with Creamy Mushroom Sauce:

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

Instructions 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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