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Cabbage Rolls with Creamy Mushroom Sauce
Cabbage Rolls with Creamy Mushroom Sauce

Before you jump to Cabbage Rolls with Creamy Mushroom Sauce recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

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Green tea is actually great for your mood. You were just expecting to read that, weren’t you? Green tea is rich in an amino acid called L-theanine. Studies have discovered that this amino acid basically induces brain waves. This helps focus your mental energy while simultaneously calming your body. You knew green tea could help you feel so much healthier. Now you know that green tea can improve your mood as well!

So you see, you don’t need junk food or foods that are not good for you to feel better! Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to cabbage rolls with creamy mushroom sauce recipe. To cook cabbage rolls with creamy mushroom sauce you need 16 ingredients and 14 steps. Here is how you cook that.

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