Stuffed Cabbage Meat Mushrooms (Printable Recipe)
Savory cabbage rolls packed with meat and mushrooms in a rich tomato sauce
# Ingredients You'll Need:
→ For the Cabbage Rolls
01 -
1 large head of cabbage
02 -
1 cup cooked white rice
03 -
1 pound ground beef or pork
04 -
1 cup finely chopped mushrooms
05 -
1 medium onion, finely chopped
06 -
2 cloves garlic, minced
07 -
1 egg
08 -
Salt and pepper to taste
09 -
1 teaspoon paprika
10 -
1 tablespoon chopped fresh parsley
→ For the Tomato Sauce
11 -
2 cups tomato sauce
12 -
1 tablespoon olive oil
13 -
1 clove garlic, minced
14 -
1 teaspoon dried oregano
15 -
Salt and pepper to taste
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Remove the core from the cabbage. Submerge the head in boiling water for 2 to 3 minutes. Peel off softened leaves and repeat until you have about 12 leaves.
02 -
In a separate pot, cook the rice according to package instructions. Set aside to cool.
03 -
In a skillet, heat oil over medium heat. Sauté onion and garlic until translucent. Add mushrooms and cook until soft. Combine with cooked rice, ground meat, egg, paprika, parsley, salt, and pepper in a bowl and mix well.
04 -
Place a cabbage leaf on a flat surface. Add 2 tablespoons of filling near the base. Fold sides over and roll tightly. Repeat with remaining leaves and filling.
05 -
Heat olive oil in a saucepan. Sauté garlic until fragrant. Stir in tomato sauce, oregano, salt, and pepper. Simmer for 10 minutes.
06 -
Preheat oven to 350°F (175°C). Spread a layer of tomato sauce in a baking dish. Arrange rolls seam-side down. Pour remaining sauce on top. Cover with foil and bake for 1 hour. Uncover and bake an additional 15 minutes to brown slightly.
# Extra Tips:
01 -
Use fresh cabbage leaves for easier rolling and better texture.
02 -
Do not overfill the cabbage leaves to prevent tearing and bursting.
03 -
This dish can be made ahead and refrigerated or frozen before baking.