Ingredients
Scale
- 1 lb Ground beef
- 1/2 lb Ground pork
- 1 cup Cooked rice
- 1 Large onion, finely chopped
- 2 cloves Garlic, minced
- 1 Egg
- Salt and pepper, to taste
- 1 Large white or Savoy cabbage
- 1 oz Dried mushrooms
- 8 oz Fresh mushrooms, sliced
- 2 tablespoons Butter
- 2 tablespoons Flour
- 1 cube Mushroom stock (or chicken stock)
- 1 cup Sour cream
- Salt and pepper, to taste
Instructions
- Bring a large pot of water to a boil, remove the core from the cabbage, and blanch the cabbage for 2-3 minutes. Carefully remove the leaves and set aside to cool.
- In a large bowl, mix ground beef, pork, rice, onion, garlic, and egg. Season with salt and pepper and combine well.
- Soak dried mushrooms in hot water for about 15 minutes; chop finely. In a skillet, melt butter, add fresh mushrooms and sauté until golden. Stir in flour to make a roux, slowly add water while stirring. Add stock cube, chopped dried mushrooms, and sour cream; simmer until thickened.
- Place 2 tablespoons of the meat mixture on each cabbage leaf, roll tightly, and place seam-side down in a casserole dish.
- Pour mushroom sauce over the rolls, cover with foil, and bake at 350°F for 90 minutes until cooked through.
- Serve hot with mushroom sauce on top, optional side of mashed potatoes or crusty bread, and enjoy!
Notes
For a vegetarian option, replace the meat with cooked lentils or tempeh. Can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: None